Three Chefs, One Table (Savoy Hotel Manila, Pasay City)

 

Three Chefs, One Table

Available exclusively this entire month of October 2025, for the first time in Savoy Hotel Manila’s dining history, three culinary masters from Savoy hotels across the Philippines (Chef Christian "Kit" Carpio of Savoy Hotel Manila, Chef Marco "Coke" Semblante of Savoy Hotel Mactan Newtown, and Chef Vincent Yves Cabahug of Savoy Hotel Boracay Newcoast), will unite in the upcoming “Three Chefs, One Table” a first-of-its-kind culinary collaboration to create a dining experience like no other. It is not just food on the table—it is culture, passion, and artistry combined. 

Guests are invited to indulge in this rare gastronomic journey, meet the chefs, experience their passion on a plate and savor a specially curated collaborative menu that brings together signature creations from the rustic charm and sun-kissed shores of Boracay, the oceanic treasures and vibrant culinary scene of Cebu, and the inventive flair and bustling heart of Manila, each dish telling a story and infused with the chef’s heritage, philosophy, and personal journey.

 

Chef Vincent Cabahug, Chef Coke Semblante and Chef Kit Carpio

Three Chefs, One Table is more than just a menu—it is a culinary celebration of diversity, creativity, and collaboration across the Savoy brand. Every bite is a chance to savor not just flavors, but the stories behind them. Coming together to present a specially curated menu, each chef will showcase their best-selling and most popular dishes from their respective hotels, creating a one-of-a-kind dining experience here at Savoy Hotel Manila. 

Chef Christian “Kit” Carpio, with over 27 years of culinary experience, brings a wealth of knowledge and creativity to his role as Executive Chef of Savoy Hotel Manila. His career journey spans prestigious hotels, resorts, medical institutions, and entrepreneurial ventures, giving him a wide lens on food innovation and service excellence. Since joining Savoy Hotel Manila in 2022, Chef Kit has been instrumental in shaping the hotel’s culinary identity, marrying Filipino heritage flavors with modern global techniques. His leadership has showcased regional culinary treasures through themed festivals such as Ilonggo Culinary Treasures, Cebu Food Festival, Boracay Island Flavors, and Pistang Pinoy, giving guests authentic experiences that celebrate the Philippines’ rich food culture.

 

Chef Christian "Kit" Carpio of Savoy Hotel Manila

Chef Kit is also widely recognized for his inventive use of sampaguita, the country’s national flower, integrating it into savory dishes, desserts, and beverages. His creations—like Sampaguita Mojito, Mango Sampaguita Cheesecake, and Sampaguita-rubbed Pork Barbecue—demonstrate both creativity and respect for tradition. 

Beyond creativity, Chef Kit is a champion of sustainability. As Vice President and F&B Chairman for Sustainability at Megaworld Hotels and Resorts, he drives eco-conscious practices such as zero-waste cooking, urban hybrid farming, and the use of locally sourced ingredients. His work ensures that Savoy Hotel Manila not only delivers memorable dining but also contributes to environmental responsibility and community engagement. A mentor, innovator, and advocate for sustainable hospitality, Chef Kit Carpio embodies the spirit of Filipino culinary leadership—proudly sharing flavors of the past while innovating for the future. 

For this culinary celebration, Chef Kit will prepare Crab Meat Dumplings (delicate dumplings brimming with fresh crab meat and crab roe, served with black vinegar and ginger dip) as an appetizer, a Cucumber and Seaweed Salad (crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite) and, for the main dishes, Steamed Pompano with Chawanmushi XO (whole pompano steamed to perfection, paired with silky Japanese egg custard and XO sauce) and Sizzling Pan-Roasted Stuffed Squid (tender squid filled with cheese, herbs, and vegetables, pan-roasted and served sizzling with a savory glaze). For dessert, he’ll prepare Thai Tea Crème Brûlée (a French classic with a Southeast Asian twist, infused with Thai tea and topped with a caramelized sugar crust).

 

Chef Marco "Coke" Semblante of Savoy Hotel Mactan

Chef Marco “Coke” Semblante, a graduate of Hotel Restaurant Management from the University of San Carlos, brings over 20 years of culinary experience to Savoy Hotel Mactan Newtown. He began his career as a commissary chef and steadily rose through the ranks across luxury hotels and international cruise ships. His dedication and skill

have earned him a Gold Medal from the World Association of Master Chefs and a Bronze finish at the Philippine Culinary Cup in 2022. Today, he leads the hotel’s culinary team with a focus on innovation, authenticity, and strategic impact. 

His contributions have shaped both the guest experience and the brand’s identity. The award-winning Ensaymada, twice named Sunstar Best of Cebu, became a top-selling pasalubong through his elegant packaging concept. He introduced Camote Brulee, a refined take on a Filipino street snack, and launched Street Eats, a vibrant dining concept inspired by Cebu’s al fresco food culture. His Secret Menu campaign, which featured collaborations with local personalities and heritage brands, earned the Cebu Tourism Hospitality Award for Best Marketing Campaign. 

Chef Coke continues to expand his influence through national collaborations and strategic partnerships. His Cebuano promotion at Savoy Hotel Manila became a best-selling event, and his work with influencers and government officials has strengthened the hotel’s visibility and reputation. With a leadership style rooted in humility and creativity, Chef Coke Semblante remains a driving force behind Savoy Mactan’s culinary success. 

For the collaborative menu, he will contribute the Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya (a flavorful lobster bisque enriched with a splash of Emperador brandy, served alongside smoky grilled local bread), the Sugba – Grilled Tuna Belly with Spicy Papaya Salad (char-grilled tuna belly complemented by a zesty green papaya salad, balancing smoky, tangy, and spicy notes), the Mactan Chili Crab (juicy crab coated in bold Mactan-style chili sauce, a true seafood indulgence) and, for dessert, the Rosquillos &  Salvaro Ice Cream Sandwich with Salted Caramel Sauce (a playful Cebuano-inspired treat with crispy Salvaro biscuits, creamy ice cream, and rich salted caramel drizzle)

 

Chef Vincent Yves Cabahug of Savoy Hotel Boracay

Chef Vincent Yves Cabahug, a Cebuano chef, was classically trained under Michelin-starred chefs across Europe and Dubai. Returning home to the Philippines, as Executive Sous Chef of Savoy Hotel Boracay, he redefined resort dining with a focus on inclusion and cultural pride, serving up dishes that are both rooted in tradition and welcoming to all. Through the hotel’s latest culinary initiative, he aims to spotlight halal-certified cuisine, an often-overlooked aspect of the country’s diverse food heritage, with authenticity, respect and celebration. 

Learning directly from halal chefs in Morocco and Saudi Arabia, connections made through his shared passion for kite surfing on Boracay, at Savoy Hotel Boracay, he started from scratch, from sourcing ingredients from halal-certified suppliers to rethinking storage, prep, and delivery.  In the end, he created a fully halal kitchen and a thoughtfully a crafted halal menu, marking a deeply personal milestone. 

His menu masterfully fuses traditional Middle Eastern favorites with vibrant Filipino flavors. Cabahug, always curious and creative, loves putting his own unique twist on traditional Filipino recipes and one of his proudest creations is his signature samosa. However, his personal favorite is the chicken kabsa, infused with local spices, shakshuka that sings with Boracay’s freshness. 

Chef Vincent will prepare his Barbecue Chicken Croquette (golden-crisp croquettes filled with smoky barbecue chicken, paired with a tangy house-made sauce) and Fisherman’s Pie (a comforting coastal classic of fresh seafood in creamy béchamel, topped with golden mashed potatoes). 

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1309 Pasay City. Tel: +63 (02) 5317-2869.  E-mail: stay@savoymanila.com. Website: www.savoyhotelmanila.com.