CHEF JOERG’S CULINARY PROWESS ABOUNDS AT THE WATERFRONT CEBU CITY HOTEL & CASINO
Waterfront Cebu City Hotel and Casino’s latest ingredient for good food comes in the form of the new leader of its culinary team, Executive Chef Joerg Walter. Born in Germany but having since undertaken remarkable culinary adventures in Hong Kong’s Conrad International Hotel, Cairo’s Raffles International, Abu Dhabi’s Millenium Hotel, and the Laguna Beach Resort Hotel in the Maldives, Chef Joerg’s culinary prowess has led him to explore the academe as a university professor in the culinary arts department of South Korea’s Woosong University.
Being quite the traveler has helped mold his proficiency in the kitchen, enhanced his know-how experience in collaborating with different cooks, and refined his wisdom of the ups and downs in serving people of all colors, shapes and sizes. When asked if he has met any Filipino or seen glimpses of Filipino culture in his previous stints abroad, he breaks into a smile and answers with a definitive “Yes!” He feels at home with the little bits of knowledge that he has gained about them, which he deems as a people that are warm, friendly, and who know how to put quality into life.
Chef Joerg’s culinary philosophy reflects his personal beliefs: that there should be no pretensions. Just like the man, his dishes are clean, simple and sincere - in visual appeal, in aroma, and in flavor. A firm believer in not changing the food’s flavors too much or over-embellishing dishes, he revisits his grandmother’s Mediterranean roots when describing his style of cooking: down-to-earth, straightforward dishes made with the freshest meat, produce, and garden-fresh herbs. A doer rather than a talker, Chef Joerg has grand plans for the Hotel, but he’d prefer you let his food do the talking.
Chef Joerg lives it up at the Waterfront’s UNO, Tin Gow, Mizu, La Gondola, Treff, Madeleine, Café Fortuna, the Lobby Lounge, Pool Aquarius, and Power House.
Collectively, they make a distinct statement of romantic opulence.