Waterfront Hotels & Casinos, the largest Filipino-owned and managed hotel chain, is proud of its international culinary team. Boasting a total of 6 expatriate chefs for its 5 properties in Manila, Cebu and Davao, Waterfront’s chefs are culinary artists who skillfully prepare meals that are as pleasing to the palate as to the eye, and are as stimulating to the senses as to the human spirit. These chefs are innovative, dynamic, and are committed to taking your dining experience to another level – from simply focusing on taste to integrating elements of visual artistry. Leading the team is the Swiss-born Group Executive Chef Nicholas Anderson, who is _________.
German Executive Chef Joerg Walters heads the flagship property of Waterfront hotels, Waterfront Cebu City Hotel & Casino, the palatial landmark in the Queen City of the South. He is assisted by 4 expatriate chefs who dish up their the best of their native cuisines: Japanese Chef Ken Imamura, who creates original, delicate Japanese dishes at Mizu; Chinese Chef Low Yuen Kong, who specializes in Cantonese and Szechuan cuisine at Tin Gow; Italian Vito Froio, who dishes up his famed thin-crust wood oven-baked pizzas in style; and Indonesian Chef Eko ___ who adds an Asian touch to the international flavors of the interactive lifestyle restaurant, UNO.