Running a massive operation like Shangri-La The Fort, Manila’s many kitchens and banquets is no small feat, but chef Joris Rycken makes it look like a breeze. Before landing his current position in BGC, Rycken’s hunger for the fast-paced hotel F&B industry took him from Belgium to Indonesia, China, and various countries in the Middle East. His illustrious global career has not only shaped his broad culinary arsenal but is also to thank for his outstanding leadership, logistical, and organisational skills, having faced challenges like banquet service for 7000 guests. Luckily for us, this veteran chef now manages and supervises Raging Bull Chophouse & Bar, Canton Road, Samba, Bakehouse, and other dining establishments at Shangri-La The Fort, Manila, while ensuring every event at the hotel is supplemented by memorable, refined food.