The secret behind Best Western Plus Metro Clark’s culinary success can be attributed to two kitchen masters, who don’t hold back when it comes to whipping up some of the best grub found in Angeles City.
Cactus Jack Smokehouse and Namari Japanese Bistro are lucky to have Kapampangan chef Chris Oronce behind their kitchens, as he has been to many key destinations throughout the world, masterfully learning and crafting delicacies.
Armed with more than enough mastery in his areas of expertise, which include Japanese, Southwest, and French cuisine, Chef Chris has returned to his hometown of Angeles City and is the culinary genius behind Cactus Jack and Namari Bistro at the Best Western Plus Metro Clark.
He gained his culinary prowess at Le Cordon Blue Paris and was an instructor at Enderun Colleges, one of the premier culinary universities in the country.
As someone who has worked at renowned restaurants such as Bobby Flay’s Mesa Grill in Las Vegas and as Executive Chef at the famous Wolfgang Steakhouse, Chef Chris has mastered the art of serving up all the cuts and searing the world’s favorite meat: steak!
Chef Chris’ love and knowledge of meat has thus earned him the well-deserved title of Master of Meat.
In order to achieve balance in each dish he serves, Chef Chris uses the concepts of yin and yang. When asked if there’s anything that he couldn’t make, he said, “something that isn’t in my kitchen.” So, if your mind can conceive it, Chef Chris can prepare it.
Meanwhile, the head chef of Legend Hong Kong Seafood Restaurant Alex Kong, came from Hong Kong. He began his job at an early age of 15, and has already worked as a chef for more than 32 years.
Before heading to the Philippines, he was the Executive Chef of Ho Choi Seafood Restaurant, which is one of Hong Kong’s well-known restaurants. Other establishments where he worked are Star House Chinese Restaurant, Wonder Land Seafood Restaurant, Golden Luck Restaurant, and Ka Lok Restaurant.
Diners are sure to enjoy a unique and traditional Hong Kong seafood feast, with the use of the freshest ingredients, with Chef Alex very eager to give them a taste of his enthusiasm and innovativeness.
