A London native, Chef Nicholas’ culinary expertise spans 34 years covering various international destinations including Macau, Vietnam, China, Australia, Dubai, Saudi Arabia, Lebanon, Costa Rica, Hong Kong and the United Kingdom. He first joined AccorHotels through Sofitel Melbourne on Collins and since then, he has worked in several other AccorHotels properties including Sofitel Jing’an Hotel in Shanghai, Sofitel Hangzhou, Sofitel Galaxy Nanjing and most notably, Vietnam’s leading hotel—Sofitel Legend Metropole Hanoi. Now at the helm of Sofitel’s seasoned artisans and magnifique dining destinations, Chef Nicholas is looking forward to making his mark in a country of eager gastronomes.
EXECUTIVE CHEF - NICHOLAS SHADBOLT
EXECUTIVE SOUS CHEF- MARTIN REBOLLEDO
Chef Martin grew up in a family of pastry chefs but this culinary artisan grew his passion and mastered his craft behind the stove. With almost 20 years of culinary expertise, he has worked in various restaurants and hotels locally and abroad, and led the banquet culinary team of Sofitel Manila in iconic events including ASEAN, Oktoberfest, Crayfish Party, Lifestyle Asia Power Gala, MEGA Magazine Independence Day Ball, exclusive events of international embassies, and outside catering for major conventions with guests of up to 3,500 persons.
SENIOR SOUS CHEF- JULIEN COSSE
Chef Julien brings with him 10 years of work experience in the Culinary industry. He managed his own bar and restaurant in France for three years. he then worked as a Chef De Cuisine for different restaurants in France and UAE, and recently in a luxury cruise line before joining the Spiral team.
EXECUTIVE PASTRY CHEF- ROLANDO MACATANGAY
Chef Mac, as he is fondly called by his peers, brings with him 27 years of expertise in Pastry Arts. Having received training from various distinguished culinary institutions in the Philippines, Malaysia, and Switzerland, he mastered the creative interpretations of his craft through chocolate showpieces, chocolate artistry, sugarcraft, and low-fat and sugar-free desserts.
SOUS CHEF- CHRISTIAN CASTANO
Chef Christian's 12 years of culinary experience honed him in creating sumptuous culinary dishes. He started his journey in the industry as a cook at Sandestin Golf and Beach Resort in Santa Rosa Beach, Florida, USA. Since then, this young chef worked in several luxury hotels and restaurants in Manila before joining the stellar cast of Spiral.
CHINESE CUISINE CHEF- EDDIE CHUA
Gastronomes can expect an updated line-up of Chinese specialties as well as other favorites from Malaysia and Singapore over at the Asian section as Chef Eddie heads the Chinese Atelier, With more than 30 years of expertise in the culinary arts, Chef Eddie has worked in several countries across Asia and Europe. He started his career in the industry as an Assistant Chinese Chef and rose through the ranks to become Executive Chinese Chef in various restaurants and hotels, most recently at Sokha Siem Reap Resort and Convention Center in Cambodia.
INDIAN CUISINE CHEF- AFSAR RAHAMAN
Chef Afsar’s passion for cooking developed from watching his mother cook in the kitchen at home in Kolkata, India. With more than 10 years of expertise in the culinary arts, Chef Afsar mastered his craft from his wide experience working in several hotels and resorts all over India. Now, Chef Afsar sets out to reintroduce the well-beloved Indian cuisine to Filipino gourmands with his own signature take, re-imagined recipes, and elevated menu line-up at Spiral’s North Indian Atelier.