Behind every memorable dining experience is a team whose creativity, skill, and dedication bring each dish to life. This International Chefs Day, Grand Westside Manila Bay celebrates Executive Chef Christopher “Chris” Lugtu, Executive Sous Chef Mary Ann “Meann” Senas, and Pastry Chef Erwin Manes—the culinary professionals helping shape the hotel’s dining experiences.
Long before the hotel welcomed its first guests, its kitchens were already bustling with preparations. Menus were being developed, recipes tested, and a culinary team assembled in anticipation of the opening of one of the country’s largest hotels.
At the center of these preparations was Chef Chris Lugtu, whose experience and leadership helped establish the hotel’s culinary operations from the ground up. Today, alongside Chefs Meann and Erwin, he continues to bring the hotel’s food and beverage offerings to life.
Chef Chris Lugtu: Leading With Passion And Purpose
For Executive Chef Chris Lugtu, a successful kitchen starts with its people. Drawing on years of experience with international hospitality brands and leading hotels and resorts in the Philippines, he joined Grand Westside Manila Bay during its pre-opening preparations in 2023.
His responsibilities included developing menus, establishing kitchen standards, and assembling and mentoring the culinary team. His approach combines Filipino flavors and regional cooking traditions with contemporary hotel dining, resulting in dishes such as Bukidnon Wagyu Adobo Ribs, Pork Belly Humba, and Beef Sinigang Skewers.
“Some of the best meals are the ones that remind us of home. I enjoy working with familiar Filipino flavours and finding ways to present them differently, without losing what makes them special,” Chef Chris shared.
Beyond creating dishes, he prioritizes developing younger chefs, encouraging collaboration, and fostering a kitchen culture where creativity goes hand in hand with responsible practices.
Making Every Ingredient Count
For Chef Chris and his team, responsible cooking begins with thoughtful planning and making the most of every ingredient. Using Winnow, a food waste monitoring system, the team continues to refine kitchen production, ingredient utilization, and portion planning without compromising the quality or variety of its offerings.
By August 2026, the hotel recorded approximately 15% less food waste per guest cover compared with its January–August average, reflecting improvements in kitchen efficiency and resource management.
These efforts support Megaworld Hotels & Resorts’ MEGreen sustainability program and the hotel’s commitment to responsible hospitality.
“Great dining experiences begin with the care and attention our people bring to their work. I’m proud of Chef Chris and our Culinary team for their creativity, dedication and thoughtful approach to making the most of our resources. It’s a wonderful example of how good hospitality and responsible practices can go hand in hand,” said Joe Xavier Fijardo, General Manager of Grand Westside Manila Bay.
Chef Meann Senas: The Heart Behind Celebrations
For Executive Sous Chef Meann Senas, every banquet tells a story. With a background in luxury hospitality and extensive experience in banquet operations, she understands the role food plays in bringing people together for weddings, family milestones, and corporate gatherings.
She joined Grand Westside Manila Bay in 2024 as Sous Chef and has since advanced to Executive Sous Chef, taking on greater responsibilities in menu development, banquet operations, and special events.
Her dedication and leadership earned her the hotel’s 2025 Leader of the Year recognition, an achievement she attributes to the people she works with every day.
“Behind every successful event are so many people working together. We have our challenging days, but we look after one another. That’s what makes our team special,” Chef Meann shared.
For her, the greatest reward is seeing guests enjoy the celebrations her team has worked hard to prepare.
Chef Erwin Manes: The Joy Of Little Indulgences
Memorable food experiences do not always require a special occasion. Sometimes, they come in the form of a freshly baked pastry with morning coffee, a favorite cake shared with colleagues, or a sweet treat brought home for the family.
At Quick To Go, Pastry Chef Erwin Manes brings his creativity to the hotel’s selection of cakes, pastries, and freshly prepared treats. His craft calls for patience, consistency, and an eye for the details that make every creation special.
“I like knowing that something we’ve prepared can brighten someone’s day. It may be a simple pastry or a slice of cake, but when guests come back for their favourites, that’s a wonderful feeling,” Chef Erwin said.
For him, the everyday moments when guests return to enjoy their favorite treats are among the most rewarding parts of his work.
The People Behind Every Plate
From international selections at Café by Westside and freshly prepared treats at Quick To Go to thoughtfully curated menus for weddings and special events, every dining experience at Grand Westside Manila Bay reflects the work of its dedicated culinary team.
This International Chefs Day, the hotel recognizes not only its chefs’ culinary skills and creativity, but also their leadership, teamwork, and commitment to making every ingredient count.
Guests are invited to discover the hotel’s dining offerings, from all-day dining and pastries to menus created for weddings, celebrations, and corporate gatherings. For dining reservations and banquet inquiries, contact Grand Westside Manila Bay through its official reservation channels.
