From the world of entertainment, he attended to superstars like Shakira and Beyoncé. “I did the catering for the son of billionaire Mukesh Ambani for three days in the Luxury Collection Marriott Abu Dhabi,” he added matter-of-factly.
Home, however, has a way of calling. “I saw a LinkedIn vacancy for a chef in Iloilo at that time. To cut the long story short, after almost 3 months, I was offered the position to lead the Bacolod culinary team as executive chef.”
Today, at Park Inn by Radisson Bacolod, Chef Fines’ culinary philosophy is one of integrity and purpose: “Do it right or else don’t do it at all.” The kitchen, under his stewardship, is focused on supporting the local community. “Park Inn by Radisson Bacolod is committed to sustainability and quality, sourcing 60 to 70 percent of our ingredients from local producers. Our chefs then skillfully transform these regional flavors into exceptional dishes.”
When asked about his favorite ingredient, Chef Fines doesn’t hesitate: “Salt! It brings out the inherent tastes of other ingredients in a dish, making them more vibrant and complex.”
His most prized kitchen tool? “The Pacojet. It’s a chef’s dream tool, usually used to create purées.”
Among his creations, the Charcoal Beef Tenderloin — delicately paired with shallots, hazelnut purée, beetroot soil, and natural jus — is the recipe he holds most dear.
In terms of culinary idols, Chef Fines looks up to Marco Pierre White “because of his discipline.” Closer to home, he wishes to one day share a kitchen show with Chef Claude Tayag: “As a local chef, I want to collaborate with him and learn more about our local cuisine.”
When pressured, Chef Fines finds balance through long drives on his car or motorcycle. To relax, he turns to films about food. “Among favorites are Julie and Julia and Burnt,” he says with a smile.
On a recent trip to Bacolod with some of my travel buddies, we stopped by the property’s Arima restaurant, joined by veteran hotelier and general manager Sherwin Lucas, where tried out an extensive menu which wowed us — and family style, at that! Chef Fines, please take a deep bow.
Let’s hear more on his experiences:
On learnings at a hotel versus a restaurant
“Working at a hotel taught me the crucial interconnectedness of all hospitality sections in crafting a seamless guest experience. It includes managing diverse culinary operations across multiple outlets, to catering to a wide array of international palates and large-scale events. This holistic understanding of the guest journey and the complexities of a multifaceted operation, where culinary service integrates with the different departments, such as front office, housekeeping, and events, is a broader perspective harder to gain in a standalone restaurant focused primarily on the dining aspect.”
On service
“What truly fascinates me is when a couple or family celebrates at our restaurant or billeted at our hotel. They’re opening a small window into their lives, allowing us to step in and craft meaningful moments they may cherish. From the doorman’s welcoming smile to the concierge’s assistance, the restaurant experience, the poolside relaxation, right until their farewell – every touchpoint matters. As a chef, it gives me immense satisfaction knowing they enjoyed the food and the overall service.”
On future projects
“With its catering business segment steadily expanding, Park Inn by Radisson Bacolod is focused on developing the capability to cater for up to 5,000 delegates in the near future. My vision is for Park Inn to be the best in the city – to be top of mind when it comes to event caterings.”
On advice to aspiring chefs
“Cooking is a lifestyle, not just a job, and certainly not for everyone. It demands long hours, holiday work, strict kitchen discipline, and an unwavering commitment to food safety. It’s a path of continuous learning and training, yet it offers boundless opportunities to create truly memorable dishes.”
