How The Westin Manila's Mentor-Mentee Program Is Shaping the Next Generation of Chefs

Whenever a brand's social media account posts either something funny or something cancelable (there is no in-between), there's a running joke that an intern is behind that monitor, tapping away on the keyboard. We know, of course, that this isn't always true, and major brands wouldn't let a rogue intern handle their digital presence without an adult in charge.

But at The Westin Manila, they're letting interns run the show—at least not after an intensive Mentor-Mentee Program, under the banner of Marriott Next Gen Worldwide Business Councils - Philippines. (It's an apple-vs-orange comparison, but you get the point.)

The Westin Manila's Mentor-Mentee Program, which was established by the hotel in 2025, is designed to provide food and beverage interns with early insight into the industry and prepare them for their future roles by teaching them the fundamentals of running a restaurant and mounting a dining event. The present batch of The Westin Manila's Mentor-Mentee Program has nine service and 12 culinary interns coming from different universities, taking up courses like Tourism Management, Culinary Arts, and Hospitality Management.

The program is a voluntary participation on top of the regular internship the students applied for, and they have to come to the hotel for a full 9.6-hour shift five days a week. It's a good thing they're done with coursework and don't have to finish their thesis for another semester. But the in-depth training is well worth it, as these are things they definitely can't learn in the classroom, especially sharing the front desk and the kitchen with the hotel's seasoned and award-winning team covering various specializations, including menu development, creating a market list, costing, cooking and presentation, booking management, guest engagement, and service.

Then, after a month of fumbling around, making mistakes, and having The Westin Manila's culinary and service team put out fires (not literally, I hope), they're all set to put weeks of intensive training into real work through a one-night-only charity dinner: the Culinary Showcase on November 23. The hotel staff is staying on the sidelines and keeping their hands on the back (albeit with some hesitation) as the students present their five-course degustation, all from their own creative minds.

Seasonal Tastes, the hotel's all-day dining restaurant, serves as the stage where guests can see the interns in action—preparing, plating, serving, and sharing the story of each dish. The degustation is offered at P2,900 nett per person, with proceeds going to Save the Children.

Still on training wheels, the interns got their first taste of serving live diners on Monday night, October 26, through an intimate media preview.

"Thank you for coming, and thank you for being here to witness the talent and skills of our interns. They created these dishes from scratch, until the final plate. Their theme is 'Flavors of the Philippines,' imparting their own experience in the different regions of the country," Executive Chef Kiko Santiago tells us.

For the night, his role is taken over by Jessa Marie Juayno (De La Salle – College of Saint Benilde).

The rest of the brigade are:

• John Dave Lustre (Sous Chef), LPU – Laguna

• Edwin Kyle S. Necisito (Chef de Partie), LPU – Laguna

• Jhudiel Fiel D. Luis (Line Cook), LPU – Laguna

• Maria Sofia Faustina T. David (Line Cook), LPU – Manila

• Shajina B. Peñaflor (Line Cook), La Concepcion College

• Jewel Alexine Pullan (Line Cook), LPU – Laguna

• Regina Karla Villanueva (Line Cook), Pamantasan ng Lungsod ng Pasig

• Sean Lawrence Sarmiento (Line Cook), LPU – Laguna

• Althea Anne Brillo (Line Cook), Pamantasan ng Lungsod ng Pasig

• Ruzzle Javier Brejente (Line Cook), Pamantasan ng Lungsod ng Pasig

• Danica Baturiano (Line Cook), Our Lady of Fatima University

The experience, for both diners and mentees, starts at reception, where an intern delivers a well-practiced spiel to welcome guests. Any awkwardness is put at rest with the welcome drink, a refreshing (and addictive) coconut-based concoction called Gintong Ani—my only complaint being that I wished it came in a much larger glass.

Seating is taken care of by the service interns who are trained by Outlet Manager Maverick Morales.

Making up the F&B service are:

• Aericka Danielle S. Tugon (Receptionist), Lyceum of the Philippines University - Manila

• Shaneiza Desiree D. Perez (F&B Attendant), Lyceum of the Philippines University - Manila

• Meg Katrina A. Lim (F&B Supervisor), University of Santo Tomas - Manila

• Kirsten Anne B. Enriquez (F&B Manager), University of Santo Tomas - Manila

• Georlyn Anne I. Magpantay (F&B Attendant), La Concepcion College

• Israel M. Oxiño (Bartender), Our Lady of Fatima University - Valenzuela

• Aishlinn Dwayne Mercado (F&B Attendant), Pamantasan ng Lungsod ng Pasig

• Alyssa Denise Bolquerin (F&B Attendant), Pamantasan ng Lungsod ng Pasig

• Roman Christian L. Reyes (F&B Attendant), Pamantasan ng Lungsod ng Pasig

The dishes came in a timely manner, though hiccups cannot be avoided this early in the program. Each plate is presented by one or two culinary interns, who explained how everything came to life, from a fond memory of her lola's kaldereta given a modern take through sous vide beef tenderloin with kaldereta jus to a childhood favorite that is the turon transformed into a creative dessert. For the benefit of the interns (and for paying guests come November 23), the writers and editors were politely asked for their feedback: a bigger portion here, additional flavors there, maybe a smaller cut of the sayote, less on the salt, etc.

If the program’s track record is any indication, these early lessons pay off. One intern from the 2025 batch is already employed at The Westin Manila, returning to the program as a mentor.

"We're happy that they chose to stay with us. But of course, we would want them to flourish elsewhere if they want to go to other properties or other establishments. That's the purpose of the program anyway, to really help them carve out their own career wherever," Meghann Hernandez, The Westin Manila's Assistant Director of Marketing and Communications, says.

The Mentor-Mentee Program 2026: Culinary Showcase is on November 23, 2026, at Seasonal Tastes, The Westin Manila, San Miguel Avenue corner Lourdes Drive, Mandaluyong. Dinner starts at 6 p.m. Price is P2,900 nett per person. Advance reservation is required.

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