Marco Polo Plaza Cebu announces the appointments of Laurent Bourgeois as General Manager and Patrick Chew as Executive Chef. Bringing extensive international hospitality and culinary expertise, they will strengthen the hotel’s operations and dining experiences as its ongoing transformation introduces refreshed spaces.
Laurent brings more than 25 years of luxury hospitality leadership across Asia, the Middle East and Europe. He previously served simultaneously as General Manager of Montien Hotel Surawong Bangkok and NH Collection Maldives Havodda Resort. His career includes senior roles with Shangri-La, The Ritz-Carlton, Hyatt and Mandarin Oriental, with extensive experience in hotel openings, large-scale renovations and repositioning.
As General Manager, Laurent will guide Marco Polo Plaza Cebu through its renewal, ensuring that improvements to its facilities are matched by consistent service and strong operational performance. Drawing on his experience in revenue growth, food and beverage leadership and team development, he will focus on enhancing the guest experience and strengthening the hotel’s reputation as a landmark destination for hospitality in Cebu.
Chef Patrick brings more than three decades of international culinary experience, most recently as Pre-Opening Executive Chef at Sheraton Kuching Hotel. Trained in Toulouse, France, he combines classical French and European techniques with Asian influences, supported by experience with Hilton, Shangri-La, Crowne Plaza and PARKROYAL, among other hotel brands.
As Executive Chef, he will shape the hotel’s culinary direction through menus that celebrate Cebuano heritage, seasonal produce and local ingredients. Building relationships with farmers, fishermen and producers will support more distinctive dining experiences, while coaching the culinary team will strengthen quality, consistency and creativity across the hotel’s restaurants and banquet offerings.
Together, Laurent and Chef Patrick will help translate the hotel’s transformation into welcoming stays, memorable dining and service that gives guests more reasons to return.
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