Chef Richard Sawyer

I’m a British Executive Chef with 30+ years of experience running kitchens across Europe, Asia, and the Middle East. I specialize in Mediterranean and modern European cuisine, and I now bring that expertise to private dining in Cebu.

My background spans 5-star hotels, luxury resorts, and superyachts. I’ve led culinary teams of up to 130 chefs at properties like Grand Hyatt Macau, St. Regis Bangkok, and Ritz Carlton Kuala Lumpur, and managed galleys for 123m and 136m motor yachts serving 20-45 guests. I’ve also opened and run restaurants in London, Hong Kong, Phuket, and Mactan, including roles at The Wolseley Piccadilly, Hugo’s at Hyatt Regency Hong Kong, and Crimson Resort Mactan.

I’m trained in classical French and European techniques, with early experience under chefs Bruno Loubet and Anthony Demetre at Michelin-starred kitchens in London. My focus is on clean flavors, precise plating, and consistency, whether I’m cooking for 6 guests in a villa or managing full banquet operations for 1200 people.

As a private chef, I handle everything from market runs at Carbon and Mactan markets to menu planning, cooking, plating, and cleanup. My goal is simple: restaurant-quality dining in your home, so you can host without the stress.

Based in Talisay, I serve Cebu City, SRP, Mactan, and south Cebu villas for groups of 6-10 guests.

Contact: +63 920 2024933 | [email protected]