Project Description

About our chef

Angelo Lacson, Casa Oceano Senior Chef de Cuisine

“My food Dogma is about using locally sourced sustainable ingredients. Transforming it into memories on your pallet.”

He is bringing his expertise on structure and mentoring locally young upcoming chefs. Chef Angelo started his culinary career at Hyatt Regency Guam in 2008. In which he climbed the ranks from Kitchen Assistant to Chef de Cuisine of Café Kitchen 2019. Within his journey, he is a graduate of Guam Community College Class of 2011 Associates Degree for Culinary Arts and A graduate of Guam community College Class of 2012 for the Journeyman Apprenticeship program. He is no stranger to the limelight as he has been featured on Tv, Various Magazines, and Seminars on the island. He now starts his next journey with us at The Tsubaki Tower.

About our chef

Yasushi Kashiwagi, Pastry Chef

Our pastry chef, Mr.Kashiwagi spent 22 years in ANA Intercontinental Hotel Tokyo, he now joins The Tsubaki Tower team to revolutionize Guam’s sweets industry. The pastries he creates are awe-inspiring and mouthwatering, as well as very sensitively designed.
Based on his top pastry background, our chef will create original sweets inspired by Guam’s tropical fruits and traditional patisserie.

※ All pictures shown are for reference only. Actual product may vary due to product enhancement.