Le Chef is the flagship restaurant of renowned culinary pioneer Chef Billy King, set on the ground floor of The Manor — now branded the Garden Wing of John Hay Hotels (the property was recently renamed). Long regarded as one of the top dining options in Baguio, it pairs a cozy, elegant log-cabin atmosphere — warm lighting, fireplaces, indoor and outdoor seating amid the Camp John Hay pines — with an ambitious French-Mediterranean kitchen that also embraces Filipino, Asian, and international flavors. The à la carte menu is extensive: appetizers (the Beef and Salmon Carpaccio are house features), French onion and mushroom soups, hot-and-cold salads, pastas, seafood (blackened Norwegian salmon, pan-fried Chilean sea bass, pan-roasted lapu-lapu), and a celebrated steak program — Aged US Prime Rib-Eye, Peppered US Tenderloin, Steak & Prawn — plus a rotating Chef's Special board (aged wagyu rump, NZ lamb, Norwegian salmon sashimi, duck magret), Asian and Filipino specialties (Beef Steak Tagalog, Lechon Bagnet, beef rendang, sinigang), pizzas, sandwiches, and burgers. Dessert is a genuine strength — Grand Marnier and Belgian chocolate soufflés, lava cake, and cakes from the in-house Delicatessen bakeshop. The restaurant is also famous for its lavish buffets — a daily breakfast buffet, a Sunday lunch buffet, and a much-loved Saturday dinner buffet (steaks, salmon sashimi, fresh strawberries, ice cream, an extensive bread and salad spread sourced from the Cordillera highlands). It's a popular special-occasion and big-group venue (one of the few in the area that can seat large parties), especially atmospheric during the Christmas-lights season. Open daily 6:00 AM–11:00 PM with a smart-casual dress code; reservations are strongly advised as it fills up even off-season, and it also offers delivery and take-out. The hotel also houses the Fireplace Lounge bar and the Delicatessen by Le Chef bakeshop.
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Landmark: Ground floor of The Manor / John Hay Hotels Garden Wing, on Ordonio Dr in Camp John Hay — free hotel parking.
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