Meet the Chefs at Midori Clark Hotel and Casino

Enjoy Western and Asian gastronomic favorites prepared to an outstanding quality at Midori Clark Hotel and Casino. We would like you to meet first, the people behind Toscana Dining and Café Midori’s main artisans that made us delectable meals and pastries with their heartful efforts.

Chef Marcos G. Dungca

Executive Western Head Chef

“Dreams are like best-selling recipes, it needs a touch of faith, perseverance, patience and untiring love for work and family”. A mantra that Chef Marcos adopted when he joined the culinary world. He was born and raised in Pampanga, Philippines. He started his career over two decades ago in local restaurants such as Celebration Dining Plaza, Rib-Eye Steak House, and headed the pre-opening team of Patio Isabel Restaurant in Cebu City. Brought by his innate desire to gain more knowledge and expertise, he tried to explore in culinary world outside the country in 2001. He worked as Chef de Partie-Banquet Production at Jeddah Hilton Hotel in Saudi Arabia for four years then he transferred to Emirates Palace in Abu Dhabi and was appointed as Chef de Cuisine-Banquet Production. Chef Marcos considered such experience in one of the most luxurious hotels in the world as his ticket to advance in the culinary world.

He also worked for a year as Chef de Cuisine-Banquet Production at Jumeirah at Etihad Towers, Abu Dhabi and in United Arab Emirates. Moved to Florida, U.S.A. to work for John’s Island Club. After his much-fulfilled career abroad, he decided to go back to the Philippines to mentor his fellow Filipino chefs. Before joining Midori, he joined locally-based companies such as Uni-Chefs Catering as Executive Sous Chef, Hyatt City of Dreams Manila as Sous Chef and Subic Grand Seas Resort as Executive Chef.

Chef Marcos is an inspiration to aspiring young chefs to dream big and prosper in their chosen field. All his experiences and knowledge can now be seen and savored in his signature dishes.

Yixian Hsu (Corny Hsu)

Pastry Chef

Influenced by her parents to pursue her career in Pastry world, Chef Corny explored the world of sweets and savory for more than twenty years now. Born and raised in Taipei but studied bread making from a consistently regarded best hospitality school in the world, École Hôtelière de Lausanne, Switzerland and in Omu Brand, Japan. She also spent some time in France to master her craft. After graduation, she embarked on a culinary career at celebrated establishments in Taipei like LES SENS, Tina’s Kitchen and Hilton Taipei. She was also appointed to open Tina’s Kitchen branch in Sichuan, China. The same company whom she represented when she joined Taipei International Bakery Show, one of the most well-known pastry competition in Taiwan, participated by more than 2,000 pastry chefs.

When asked about her most unforgettable experience during her career she shared that she once made a 10-tier cake for a couple who celebrated their 80^th birthday and 55^th wedding anniversary. What made such a moment very special was the couple were already bed-ridden. Thus, the ceremony happened in the hospital witnessed by their family, doctors and some hospital staff. Such experience encouraged her even more to share her passion and skills and be part of people’s life stories. Chef Corny shared that if she did not become a chef, she will find herself into arts and photography.

Such interests definitely stimulates her ingenuity every time she creates her products. Chef Corny always follows her heart. Just like what a famous philosopher said, “Choose a job you love, and you will never have to work a day in your life”. She takes delight in tailoring dishes to guests' preferences even to vegan and diabetic individuals. One of her main goals upon joining Midori last April, 2017 is to create signature cakes and pastries which the hotel can take pride of. Some of her favorite flavor combinations are fruits and chocolates while her special dishes are chocolate bourbon and French-Japanese fusions.