Patrick Chew: A Distinguished Culinary Leader Embraces a New Chapter in the Philippines
With more than three decades of culinary expertise and international hospitality experience, Patrick Chew begins an exciting new chapter as Executive Chef at Marco Polo Plaza Cebu, Philippines. His career reflects a dedication to culinary excellence, operational leadership, and nurturing the next generation of hospitality professionals.
Patrick began his professional journey in the late 1980s, developing his culinary foundation through hands-on experience with renowned hotel brands, including Hilton Petaling Jaya, Shangri-La Kuala Lumpur, and Crowne Plaza Riverside Kuching. These formative years strengthened his understanding of kitchen operations, teamwork, food quality, and the importance of delivering exceptional dining experiences.
Over the years, Patrick has advanced through increasingly senior culinary positions, serving as Executive Sous Chef and Executive Chef across several established hospitality organisations. His professional experience includes InterContinental Hotels Group, Traders Hotel by Shangri-La, G Hotels Malaysia, Pan Pacific Hotels Group, and Marriott International. Through these roles, he has developed extensive expertise in culinary operations, menu development, kitchen management, hotel pre-opening projects, redevelopment initiatives, and operational improvements.
One significant milestone in his career was his involvement in a major kitchen renovation at PARKROYAL Penang Resort. The project demonstrated his ability to combine culinary expertise with operational planning, focusing on improved kitchen functionality, workflow efficiency, and professional standards.
Beyond practical experience, Patrick values continuous learning and professional development. He holds a Brevet de Technicien Hôtellerie in Culinary Arts from Institut International d’Hôtellerie et de Tourisme de Toulouse Midi-Pyrénées and a Master of International Hospitality Management from Université Toulouse – Jean Jaurès in France. His educational background complements his industry experience, reinforcing his approach to effective leadership and hospitality management.
Patrick also contributes to culinary education as an Industry Advisory Panel Member at Taylor’s Culinary Institute in Malaysia. Through this role, he shares valuable industry insights and supports stronger connections between academic education and professional practice. Mentoring emerging talent remains an important part of his leadership philosophy, as he encourages young professionals to build technical expertise, resilience, confidence, and a commitment to lifelong learning.
At Marco Polo Plaza Cebu, managed by Wharf Hotels Group, Patrick brings together his extensive knowledge of culinary excellence, team development, food quality, and operational efficiency. His leadership journey demonstrates that lasting success comes from discipline, adaptability, collaboration, and a genuine passion for helping others grow.
As Patrick continues his journey in the Philippines, his focus remains on creating memorable dining experiences, strengthening culinary standards, and inspiring future hospitality leaders.
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