Xavier Castello

Born and raised in Perpignan, in the south of France, where he also studied pastry and chocolate making, Executive Pastry Chef Xavier Castello has worked and trained with the crème de la crème of Michelin-starred chefs at some of the finest restaurants in the world.

He is thrilled to be working in the Philippines because of the bounty of tropical fruits and ingredients readily available to a curious chef. “There is so much in the Philippines that is delicious and versatile, and this is very inspiring to me because it enables a pastry chef to be challenged and create and innovate with new flavors for our guests to enjoy.”