TripAdvisor
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EXECUTIVE CHEF - NICHOLAS SHADBOLT

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.

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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.       

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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.

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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.

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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.

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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.

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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.

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JAPANESE CUISINE CHEF- MASAHIRO MIZUMOTO

Leading his team of culinary artisans, Chef Masahiro will take your discerning palates to the Land of the Rising Sun. Chef Masahiro started his journey working in various restaurants in Japan, he then chose to move to the Philippines and has worked in different hotels and airlines. 
 
With his 35 years of culinary prowess, this master chef will amaze you with the artistry of his sushi, sashimi and traditional grilled seafood, meat and vegetables cooked at the robata or at the teppanyaki.