MANILA, Philippines – When you think of fine dining and room service in a luxury hotel, a plant-based kitchen isn’t the first thing that comes to mind.
But at The Westin Manila in Ortigas, executive chef Rej Casanova is disputing this stigma by serving his award-winning, plant-based cuisine as the star of the 5-star hotel’s “Eat Well” menu.
His journey, from working in family food stalls to leading the kitchen of Westin Manila, is as impressive as the hearty and nutritious dishes he creates — considering that he only fully embraced plant-based cuisine in 2021.
Planting the ‘seeds’
Rej’s culinary path began at the age of 16 by assisting his family’s food business at the Sunday morning market in his town.
“The routine, discipline, and connections somehow sparked my interest in how to run a kitchen,” he told Rappler in an interview. His first kitchen experience was at Syuen Hotel in Ipoh, Malaysia, where he found a deeper appreciation for Asian flavors.
From there, he made his mark in global hospitality, working at The Ritz Carlton Naples, Florida, in 2007 as a banquet chef, and then becoming sous chef for a catering company at Manila Ocean Park.
In 2009, he moved up the ranks as chef de partie in Manila Marriott’s CRU Steakhouse, and then became sous chef for the hotel’s main restaurant. He was promoted to senior executive sous chef in 2018, assisting with the administrative and kitchen operations of several new hotels opening here and abroad. He joined The Westin Manila as Executive Chef in 2022 and has since overseen the culinary operations.
In 2021, Rej decided to test his plant-based chops professionally.
“I competed and won the overall plant-based cuisine championship among premium Marriott hotel brands in Asia Pacific,” he said. That victory solidified his passion for plant-based innovation, inspiring him to introduce a dedicated plant-based menu at Westin.
“I enjoy how the process both educates and challenges me to produce nutritious recipes with my own unique twist,” he said.
Putting the ‘new’ into nutrition
The Westin brand has a strong focus on holistic wellness, encouraging guests to “rest well” at the hotel’s Heavenly Spa and to “sleep well,” as all 303 guest rooms (including 57 suites) have a Westin Heavenly® Bed and a Sleep Well Lavender Balm included.
Its Eat Well program, meanwhile, aligns with Chef Rej’s vision of not having to compromise on flavor and quality when eating healthy.
“Our Eat Well Menu is a curated selection of dishes designed with guests’ well-being in mind,” he said. Seasonal Tastes, the hotel’s all-day dining restaurant, has both indulgent, meat-forward items and wholesome options. “We feature plant-based versions of local favorites and international delights, such as Tofu Inasal on Adlai, Sisig Wrap, and Truffle Mushroom Risotto.”
When it comes to room service, I usually go for my usual cheat meals — french fries, chicken wings, or a pizza. But a small card listing vegan and vegetarian options caught my eye, so I decided to try the Cauliflower Inasal (P750), and it turned out to be a pleasant surprise — whole roasted cauliflower sat atop a bed of malunggay adlai, with pickled onions, cherry tomatoes, and a plant-based ranch dressing tying everything together.
It was smoky, savory, tangy, and fresh, with just the right amount of crunch, complemented by the creamy ranch.
The meticulous presentation alone was impressive, not just for room service but on par with fine dining even — the vibrant and vivid colors of the fresh produce show Chef Rej’s attention to detail and respect for natural and sustainable ingredients.
“Presentation is also very important — it’s all about finesse and clean execution on a plate. I always make sure that each dish is flavorful and has an element of surprise for those who are not following a vegan or plant-based diet,” Rej said.
What looks like a simple tomato is actually a clever tomato-based gel, wrapped around creamy mozzarella that’s almost like burrata. The Tomato Mozzarella Salad of vibrant fresh tomatoes and a tangy balsamic olive oil dressing brought everything together, making each bite bright, tangy, balanced, and indulgently fresh.
The Organic Pumpkin Hummus is a smooth, rich appetizer with just the right balance of earthy sweetness and a hint of spice.
And for dessert? A plant-based Carrot Cake that was almost too pretty to eat — moist, lightly spiced, and topped with a sweet, tangy cream cheese frosting that’s hard to believe it was vegan. Even the pescetarian-friendly and tasty Kinilaw Tuna Tacos were presented beautifully.
Vegans and healthy eaters won’t feel excluded when dining — the breakfast buffet at Seasonal Tastes is inclusive, featuring a dedicated spread of plant-based options such as the Everything Lox, hummus, and other meat-free options. The One Dish Wonders is another live station on the buffet, where Westin’s chefs create dishes à la minute and serve them on tasting plates.
Staying ‘rooted’ amid challenges
Creating a plant-based menu for a luxury hotel is no small feat — having to source fresh inventory daily, deal with shorter wastage timelines, and promoting the philosphy to a largely meat-eating Filipino clientele. But Rej said that as long as “ingredients are always at the top of [his] list,” he’ll be okay.
“We make sure to source from reputable suppliers and understand the different qualities of vegetables. For example, raw carrots can vary in texture and crispiness, depending on temperature conditions.”
Beyond sourcing, his R&D involves extensive tasting panels with the team. “Before launching a new dish, we conduct taste panels as part of training. It’s a great way to get feedback and fine-tune our creations.”
The goal is clear: to craft dishes that aren’t just substitutes but culinary experiences in their own right, each one with its own innovative visual concept.
“I draw inspiration from non-plant-based dishes while keeping my focus on the ingredients. We also make everything from scratch — from sauces to emulsions, and even meat-like proteins.”
It’s also key to understand that each person has their own diet and preferences, Rej said. With his varied menu, he isn’t forcing plant-based eating down anyone’s throat — it’s about “empowering customers to choose.”
He also partners with certified raw vegan chefs who are also restaurateurs and business owners, so they can showcase their plant-based creations in the hotel. “It’s a great way to bring the community together and support fellow industry players,” Rej said.
Future ‘plants’?
So far, the feedback on Westin Manila’s plant-based focus has been “great,” Rej said. They continue to receive rave comments from guests, which inspires him to do more.
“The future of plant-based cuisine is very promising. There’s a strong focus on innovation, sustainability, awareness, and elevated experiences. This is already part of our menu framework, and we will continue to offer plant-based dishes on our regular menus, event packages, buffet, and in-room dining,” he said.
To further push the plant-based movement, the hotel launched Green Mondays in the last quarter of 2024, partnering with chefs, restaurants, and farmers passionate about wellness and sustainability.
The goal is to offer more variety and help guests find balance without feeling like they’re missing out.
At The Westin Manila, plant-based cuisine isn’t an afterthought — it’s a main character. – Rappler.com