Martin Kaspar

With the highest number of Michelin-star restaurants per capita in Europe, the Swiss take gastronomy very seriously, and award winning Swiss Chef Martin Kaspar is one that does, without any doubt. A graduate of Professional Chefs School in Solothurn, Switzerland, he joined the Hyatt Regency Hotel Manila as Sous Chef then moved on to the iconic Manila Hotel as its Executive Chef, heading 560 guest rooms, 9 restaurant outlets, and impressive banquet facilities that can cater for up to 2,800 people. After 7 years at the Manila Hotel, he then moved on to securing the Executive Chef position of luxury hotel Swissôtel in Zurich, Switzerland for 5 years before being promoted to Director of Food and Beverage. He also assumed the same position as Director of Food and Beverage for Swissôtel Sydney, Australia for almost 3 years thereafter.

Chef Martin has won numerous awards throughout his career including Gold Medals at the well-regarded Chef’s on Parade Manila Philippines, Grand Champion of The Golden Chef Switzerland and recipient of The Legend Award in Australia, to name a few.  He has also served as a Member of the Board of Judges for The National Food Showdown and Chef’s on Parade, as well as revered memberships in some of the worlds most celebrated culinary organizations like Les Toques Blanches and the renowned European based gastronomic organization La Confrérie de la Chaîne des Rôtisseurs with the rank Maître Rôtisseur (Master Chef).

Chef Martin is currently the Chef Patron (Owner) of the famed L’entrecôte Restaurant in BGC and an esteemed Faculty of the prestigious Enderun Colleges - École Ducasse, Manila Campus.