During the unveiling of bai Hotel Cebu’s 8th anniversary offerings, the evening took on an unexpected charm. The spotlight wasn’t only on the food but also on a new face in the family. Mr. David Thiery, the newly appointed F&B Manager, had just arrived from France and was meeting the media guests for the very first time. The evening began with laughter as he broke the ice with a playful introduction: “Maybe my name is hard to pronounce,” he teased, “so just call me baby.” Instantly, the room softened, setting the tone for a night filled with stories, flavors, and new beginnings.
Mr. David’s accent carried the charm of Parisian cafés and Mediterranean markets, and behind it was a life devoted to flavors—25 years in the Food & Beverage world. You could almost imagine him weaving through bistros in Marseille, carrying with him not just expertise, but stories.
A New Chapter in Hotels
Surprisingly, this seasoned culinary professional was stepping into the hotel world for the very first time. Most of his career had been spent outside the traditional hotel scene, but now Mr. David was eager to bring a fresh, distinctly French perspective to Cebu through Café bai.
By his side was Ms. Mae Ellen Nobleza, Director of Food and Beverage of bai Hotel Cebu, his dependable right hand, ensuring that operations flowed seamlessly. Together, they felt like a perfectly balanced recipe—his international flair blended with her steady local touch.
Familiar Faces of Hospitality
Ms. Mae has been with bai Hotel Cebu since 2017, she spoke with the confidence of someone who had watched Cebu’s dining scene evolve and flourish. With pride, she introduced Mr. David, a symbol of new beginnings and collaboration.
Looking around the room, she pointed out the many returning visitors. It didn’t feel like a corporate launch—it felt like a reunion. Friends reconnecting, sharing laughs, and weaving new memories over a good meal.
The Buffet Reimagined
When the buffet was unveiled, media guests were invited to notice the many changes that had been made and to share their impressions. The feedback was encouraging, with many appreciating the effort poured into making the buffet not just delicious but also sustainable.
Beyond the flavors, people noticed something deeper: a conscious effort toward sustainability. Dining that cared not only for appetites but also for the planet.
Hydroponics on Display
A highlight was the hydroponic corner, where glowing greens were freshly harvested for salads. It was more than a novelty—it was a statement. Each crisp leaf represented less waste and a lighter footprint.
“The less we throw, the better,” Mr. David shared, his words simple but powerful. With every bite, diners weren’t just enjoying a salad—they were partaking in a philosophy of mindful dining.
An Islander’s Heart
What made the evening even more personal was his connection to Cebu. “You’re from Cebu, right?” he asked with a smile. “I too am from an island, in the south of France.”
Suddenly, the room shifted. It was no longer just about cuisine—it was about shared identity. Islanders everywhere know the delicate balance between abundance and scarcity, between preserving nature and depending on it. His story resonated deeply.
Small Steps, Big Changes
Mr. David shared how his home island relies heavily on mainland France, a reality that taught him the value of small but meaningful actions—saving water, reducing waste, and growing food locally. Those choices, he said, ripple outward into the future, shaping the lives of the next generation.
His message was clear: the little steps we take today matter more than we realize.
A Shared Commitment
Since arriving in Cebu, Mr. David confessed he’d heard the word “sustainability” countless times—sometimes a hundred in a single day. But far from being overwhelmed, he was inspired. From luxury hotels to family-run resorts, everyone seemed to share the same vision: protect the environment while celebrating hospitality.
Ending with an Invitation
The evening didn’t close with a stiff goodbye but with a warm invitation: “Do you have any questions?”
It was a reminder that food, like conversation, is best when it’s shared openly. Guests leaned in, not just to ask but to connect, reflecting the generous spirit that defined the night.
From hydroponic greens glowing under the lights to heartfelt stories of island life, this evening was more than just dining—it was a celebration of community, sustainability, and the small choices that shape a brighter tomorrow.
Thanks to Mr. David Thiery, the new F&B Manager of Café bai, together with Ms. Mae Ellen Nobleza, Director of Food and Beverage of bai Hotel Cebu, France and Cebu felt beautifully intertwined for a night—brought together by food, stories, and the promise of a more mindful future.
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