Beyond the Kitchen: Meet the Chefs Behind Grand Westside Manila Bay

Grand Westside Manila Bay celebrates International Chefs Day by highlighting the culinary talents, Filipino-inspired creations, and sustainable kitchen practices behind its dining experiences.

MANILA, Philippines – Behind every memorable hotel dining experience is a team of culinary professionals who bring together creativity, technical expertise, and a passion for good food. At Grand Westside Manila Bay, three chefs are helping shape the hotel’s culinary identity through Filipino-inspired dishes, thoughtfully prepared banquet menus, and freshly baked treats.

Executive Chef Christopher “Chris” Lugtu, Executive Sous Chef Mary Ann “Meann” Senas, and Pastry Chef Erwin Manes each play a distinct role in the hotel’s kitchens. Together, their experience and dedication shape the dining experiences across the property, from all-day meals and pastries to weddings, corporate functions, and special celebrations.

In celebration of International Chefs Day, Grand Westside Manila Bay recognizes the people behind its culinary offerings and the teamwork, creativity, and responsible practices that support its kitchen operations.

Chef Chris Lugtu: Bringing Filipino Flavours to the Table

For Executive Chef Christopher “Chris” Lugtu, a successful kitchen starts with a strong team.

With extensive experience across international hospitality brands and leading hotels and resorts in the Philippines, Chef Chris brings culinary expertise and leadership to Grand Westside Manila Bay. He joined the property during its pre-opening preparations in 2023, helping establish its culinary operations ahead of the hotel’s opening.

His responsibilities included developing menus, setting kitchen standards, assembling the culinary team, and mentoring its members. These efforts helped shape the hotel’s food and beverage offerings and establish the foundation for its dining experiences.

Filipino cuisine remains a significant influence on his cooking. By working with familiar ingredients and regional recipes, Chef Chris creates dishes that celebrate local flavours while introducing contemporary presentations suited to a hotel dining environment.

Dishes that reflect this approach include Bukidnon Wagyu Adobo Ribs, Pork Belly Humba, and Beef Sinigang Skewers. These creations draw on Filipino culinary traditions while offering guests a new way to enjoy familiar flavours.

“Some of the best meals are the ones that remind us of home. I enjoy working with familiar Filipino flavours and finding ways to present them differently, without losing what makes them special,” shares Chef Chris.

Beyond menu development, he focuses on nurturing younger culinary professionals and encouraging collaboration across the kitchen. For him, maintaining food quality goes hand in hand with building a team that values creativity, consistency, and responsible kitchen practices.

Making Every Ingredient Count

Responsible cooking is another priority for the culinary team at Grand Westside Manila Bay.

Through careful production planning, ingredient utilisation, and portion management, the team works to minimise food waste without compromising the quality and variety of its dining offerings.

The hotel uses Winnow, a food waste monitoring system, to track discarded food and identify opportunities to improve kitchen efficiency. The information helps the team make more informed decisions about food preparation, production volumes, and resource management.

By August 2026, the hotel recorded about 15% less food waste per guest cover than its January-to-August average, according to the hotel’s reported figures. The improvement highlights how monitoring and operational adjustments support more responsible food preparation.

These initiatives form part of Megaworld Hotels & Resorts’ MEGreen sustainability programme, which supports the property’s broader commitment to responsible hospitality.

“Great dining experiences begin with the care and attention our people bring to their work. I’m proud of Chef Chris and our Culinary team for their creativity, dedication and thoughtful approach to making the most of our resources. It’s a wonderful example of how good hospitality and responsible practices can go hand in hand,” shares Joe Xavier Fijardo, General Manager of Grand Westside Manila Bay.

Chef Meann Senas: Creating Memorable Celebrations

Food often becomes one of the most memorable parts of a celebration, whether it is a wedding reception, a family milestone, or a corporate gathering. Executive Sous Chef Mary Ann “Meann” Senas understands the importance of delivering a dining experience that complements these occasions.

With a background in luxury hospitality and extensive banquet operations experience, Chef Meann brings practical expertise to the hotel’s events and special functions.

She joined Grand Westside Manila Bay in 2024 as Sous Chef and was later promoted to Executive Sous Chef. Her responsibilities include menu development, banquet operations, and overseeing culinary preparations for events of different sizes and requirements.

Her leadership and dedication earned her the hotel’s 2025 Leader of the Year recognition. She credits her colleagues with the achievement, emphasizing the importance of cooperation in a demanding kitchen environment.

“Behind every successful event are so many people working together. We have our challenging days, but we look after one another. That’s what makes our team special,” shares Chef Meann.

For her, the satisfaction comes from seeing guests enjoy the occasions that her team has worked hard to prepare. Every event requires coordination, attention to detail, and the ability to deliver consistent food quality while meeting the occasion’s needs.

Her work demonstrates how banquet chefs contribute to more than the menu. They help create the atmosphere and experiences that guests remember long after an event ends.

Chef Erwin Manes: Sweet Treats for Everyday Moments

Not every memorable dining experience requires a grand celebration. Sometimes, a freshly baked pastry, a slice of cake, or a favourite sweet treat is enough to make an ordinary day feel special.

At Quick To Go, Pastry Chef Erwin Manes oversees the preparation of cakes, pastries, and other treats available at Grand Westside Manila Bay.

Pastry-making requires precision, patience, and consistency. From measuring ingredients to managing baking times and presentation, even small details can influence the final product. Chef Erwin brings these skills to creations for guests seeking a quick indulgence, a companion to their coffee, or something to share with family and colleagues.

“I like knowing that something we’ve prepared can brighten someone’s day. It may be a simple pastry or a slice of cake, but when guests come back for their favourites, that’s a wonderful feeling,” shares Chef Erwin.

His approach reflects the everyday role of a hotel pastry kitchen. Beyond preparing desserts for formal occasions, the team creates accessible treats that guests can enjoy throughout the day.

For Chef Erwin, repeat visits from guests are a meaningful sign that the team’s work has made a positive impression.

Discover the Culinary Experiences at Grand Westside Manila Bay

Chefs Chris Lugtu, Meann Senas, and Erwin Manes’s work comes together across the hotel’s dining outlets and event spaces.

At Café by Westside, guests can enjoy the hotel’s all-day dining, while Quick To Go serves cakes, pastries, and freshly prepared treats. The culinary team also develops menus for weddings, family celebrations, corporate gatherings, and other special events.

Each setting calls for a different approach, from preparing a varied selection of dishes for everyday dining to coordinating menus for large-scale functions. Behind these experiences are culinary professionals who combine technical skills with teamwork, planning, and attention to detail.

This International Chefs Day, Grand Westside Manila Bay celebrates not only the chefs who lead its kitchens but also the wider team whose efforts contribute to every plate served.

Their stories highlight the many dimensions of hotel culinary operations, including preserving Filipino flavours, creating memorable celebrations, preparing everyday indulgences, and reducing food waste.

Guests can explore the hotel’s dining options at Café by Westside and Quick To Go or enquire about bespoke menus for weddings, celebrations, and corporate events.

For dining reservations and banquet enquiries, contact Grand Westside Manila Bay through its official reservations channels.

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