The 5 Storied Chefs of Feria take center stage during the launch of Radisson Blu Cebu’s #rediscoverFERIA last November 10, 2014 (from left) Executive Pastry Chef Allan Barrios, Indian Chef Hira Tiwari, Executive Chef Frederic Cyr (center), Chinese Master Chef Peter Yeung and Executive Sous Chef Randy Origenes. Introducing the famed 5 is the hotel’s General Manager Nishan Silva (left) and Director of F&B Ramonito Makilan (right).
Cebu City, Philippines From different corners of the world, great culinary masters have come to share their craft at Radisson Blu Cebu’s Feria, chefs whose stories tell secret family recipes, hallowed traditions and great culinary journeys.
From the gifted French-Canadian boy cook, Executive Chef Frederic Cyr learned to cook in his famed father, Renaud Cyr’s kitchen at the age of twelve in his home town in Quebec. He discovered the fine art of delicious cooking with the magical combination of color, spice and the love of the craft that took him across oceans and continents, making good food in every stop.
Chef Frederic Cyr at Play
Executive Pastry Chef Allan Barrios grew up in a family of pastry chefs. His father and his four brothers spoke in the baking tongue - viscosity, dough and tossing techniques. He worked his way up from a steward to executive pastry chef. Chef Allan now keeps the ovens at Feria warm. His deft touch and artistry, create pastries that fill the air with the spirit of homemade goodness.
Chef Allan Barrios making Magic
The fiery Chinese Master Chef Peter Yeung, master of Cantonese cuisine, nimble with his hands, fiery with the wok has been cooking his way into culinary lore for over twenty years. Born in the gritty streets of Hong Kong, he has taken generations-old family recipes and has been putting bits and pieces of them into dishes for people fortunate enough to experience his cooking.
Chef Peter Yeung at Work
Hailing
from the land of diverse culture, Indian Chef Hira Tiwari brings with him the
colorful flavors of India to the Feria kitchen. He carries with him the
familiarity of the ancient cooking of Indian cuisines and uplifts Feria with
the flawless fusion of authentic Indian spice and herbs.
Chef Hira Tiwari’s Masterpieces
Executive Sous Chef Randy Origenes started learning the craft of cooking from observing the chefs as he wash the dishes in the kitchen. His skillful hands have perfected the art of Filipino and Italian cuisines serving hundreds of guests at Feria today.
Chef Randy Origenes sculpting Delight
With the storied chefs behind the feast, Feria lives up to its name by offering the best buffet in town centered on a vast array of fresh local and international dishes. Adding to the already tempting cuisines are the Mediterranean and Indian interactive stations plus a great dessert station of heavenly delights with a Ferris wheel display, a finger food tree for some eye candy and more decadent confections.
In addition, a 36-inch paella pan, traditional Cocotte and Tajine pots have been added in the Mediterranean section. A Roller Grill rotisserie and smoke machine will assure diners first-class food prepared by the storied chefs in the grill station. Diners can appreciate a fresh and vibrant table set-up with wheat grass as the centerpiece and an organic herb garden by the Japanese station. Wine and sake enthusiasts can also take pleasure in a selection of wines at the wine buffet and sake by the shots.
#rediscoverFeria today with the storied chefs for lunch and dinner at Radisson Blu Hotel Cebu.
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