Here are the chefs behind the five-star dishes at Goji Kitchen+Bar.

Richmond Dizon is the Sous Chef of Clark Marriott Hotel. Born and raised in Pampanga, Philippines. He has 17 years of Culinary Experience both, locally and abroad. He has been working with Marriott International for three years.

Annabelle Molon is one of the Chef de partie of Clark Marriott Hotel. Born and raised in Pampanga, Philippines, she has 20 years of culinary experience both locally and abroad. Started her Culinary Career at Austin Airport Marriott South in Austin, Texas USA being part of the pre-opening team. She has been working with Marriott International for four years.

Patrick Carlo Sanchez is an Asian Cuisine chef stationed at Goji Kitchen+Bar's live kitchen for three years now. He has eight years experience cooking local and international dishes. He is a passionate Kapampangan foodie, and  considers outdoor cooking as one of his hobbies.

Nestor Serrano is the Japanese Chef of Clark Marriott Hotel. Born and raised in Porac, Pampanga, Philippines. He has 12 years of Japanese Cuisine Experience. He has been working with Marriott International for 3 years