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Japanese Chef - Hiromi Yonekawa

Truly the biggest stand-alone atelier at Spiral needs a master chef of this calibre, with years of experience working for different prestigious establishments around the world. Chef Hiromi was born in Osaka, Japan. His food tradition is steeped in Osaka and remembers through the dishes he prepares with his team of masterful artisans in the Japanese ateliers.

Chef Hiromi loves to travel which has took him to over 50 countries. His roots and his wanderlust is reflected on his colorful and dynamic Japanese cuisine.

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Thai Chef - Romeo Malate

Thai chef is adopted Thai, Romeo Malate, a Filipino chef who was trained in Thailand and has been cooking for over ten years. Known for his creative dishes with authentic Thai taste at People’s Palace in Makati, one of Manila’s most popular Thai restaurants. Be sizzled with Chef Romeo’s new twist to your favorite Tom Yum, delicious soups and curries and other Thai dishes.

Just as the surprising twists in his cooking, he has an interesting non-culinary background - an architectural drafting graduate. He worked as a telephone operator, draftsman and accountant until he decided to heed to his true calling – cooking. Expect him to impress you with his new concoctions of Thai food.

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Chef De Cuisine - Halim Ali Khan

Chef Halim Ali Khan is set to take Manila by storm with his sizzling and fiery North Indian creations. Savor the mystical North Indian cuisine with its rich spices and flavors by starting with his signature tandoori and naans.  This young chef spent 6 years with Park Hyatt Goa Resort and Spa as sous chef starting his career as commi chef.  He has learned and honed his craft in creating North Indian dishes, tandoori and different types of Indian curry.   A typical Indian, he loves to play their national sport, cricket.

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Chinese Chef - Michael Tai

Chef Michael's culinary expedition started in various renowned food centers in Singapore where he worked as a Cook Helper serving authentic local dishes.  His intrinsic passion for Chinese cuisines has taken him to his first hotel feat at Maxims Genting Hotel in Malaysia.  His more than 11 years of experience coupled with his extensive immersion in prominent hotels such as the Shangri-la Hotel and the Marina Bay Sands in Singapore underwrote his mastery of the flavors of China. 

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Pastry Chef - Rolando Macatangay

Chef Mac brings with him a wealth of experience in Pastry operations. His sheer talent in sugar craft, chocolate artistry, centerpiece / showpiece making, production of low fat and sugar-free desserts became his passport to reach heights in his chosen craft.

Chef Mac developed his skilfulness through his 27 years experience in the field and from trainings received from distinguished institutions i.e. Advance Cake Decorating and Wedding Cakes from Henny Sison Cake and Baking School, Professional Pastry Modern Cakes and Pastries from the French Culinary School of Asia Kuala Lumpur Malaysia and Kondirana Chocolate Handling and Productions from Schwytz, Switzerland.