Six Chefs, Twelve Hands at Sheraton Manila Hotel’s S Kitchen

 

Six Chefs, Twelve Hands at Sheraton Manila Hotel’s S Kitchen

   

It is not every day that six well-known Chefs unite for a one-of-a-kind culinary collaboration. 

Sheraton Manila Hotel’s all-day dining restaurant, S Kitchen recently launched the 12 Hands Culinary Showcase featuring 6 of the country’s high-caliber Chefs, namely, Chef Kenneth Cacho, Chef Carlo Miguel, Chef Carlos “Pipo” Aluning, Chef Brando Santos, Chef James Antolin, and Sheraton Manila Hotel’s Executive Chef Kiko Santiago. 

 

Know the chefs through food

Chef Kenneth Cacho is a Country Executive Chef at Unilever Food Solutions Philippines. He brings in over three decades of experience in the kitchen with his signature Barbeque braised beef and the Braised Pork Roast, Wild Mushrooms and Apple Rosemary Puree.

Grew up in the kitchens, Chef Carlo Miguel is definitely enamored by the skill, creativity, flavours and experience with him being in the food industry for more than 20 years. All-you-can-eat aficionados can also look forward to his very own Slow BBQ Pork Shoulder Inasal with Inasal fat rice and Duck Lechon (Lechon Pato) with Duck Liver Sarsa. 
Known for his expertise in large banquets and his rich and diverse food heritage from his family, Chef Carlos Aluning or more known as Pipo, is giving a Southeast Asian flare to the buffet with his Malaysian-style Lamb Rendang and Thai-style Plant Based Stir-fried Krapow. 

Award-winning Chef Brando Santos has been in the food industry for more than 24 years. With his creativity, he is taking the usual Filipino favorites to a twist with the Seafood Sinigang Paella and Crispy Pork Belly Bagnet Kare-Kare.

Francisco Santiago, or most popularly known as Chef Kiko, is the first Filipino Executive Chef of an international 5-star hotel in Manila. Chef Kiko prides in elevating local ingredients and techniques to a world-class setting and is bringing in two of his signatures Braised Australian Beef Cheeks with Sweet Bread and Mushroom Bacon Chicken Galantina. And lastly, who can ever forget and resist desserts? Chef James Antolin’s mastery of pastries will definitely satisfy you with his Pate Choux au Craquelin with Barako Cocoa Nibs, Pate Choux au Craquelin with strawberry and vanilla beans, and Verrine Pina Collada.