Marco Polo intros new chef

Marco Polo Plaza Cebu prides itself in being known as a leader in culinary excellence in the city. Because of that, it only follows that they entrust the kitchen to someone who has a heart and passion for food.

The hotel proudly introduced chef Juanito Abangan, the hotel’s first Filipino executive chef.

His love affair with the Marco Polo Plaza Cebu kitchen started in 2007 where he began here as a chef de partie assigned at the pool bar. He then explored other opportunities outside of the hotel but came back in 2008 to open Blu Bar & Grill as junior sous chef. He then rose from the ranks, being promoted later on as sous chef, then senior sous chef, to executive sous chef, and finally, the hotel’s first Filipino executive chef.

Abangan discovered a love for cooking at a very young age. He began his culinary career in fine dining restaurants as a commis, which paved the way for a career in five-star resorts and hotels.

“Through the years, I have learned the value of teamwork, passion and continuous improvement from my past mentors,” he said.

Abangan believes that effective communication is key when running the show in the kitchen. He sees being a Cebuano as something that he can use to his advantage in working and communicating with his all-Filipino team of chefs. With hard work, passion and team effort, he believes that he can lead his team into achieving great success by continually creating wonderful dining experiences for hotel guests.

As executive chef, he oversees the hotel’s four dining venues, including the hotel’s signature restaurant, Café Marco, as well as Blu Bar & Grill, El Viento Restaurant & Pool Bar and Lobby Lounge. On top of it, he also oversees the hotel’s in-room dining and banquets, catering to events ranging in size from small meetings to grandiose weddings and conventions.