CLARK FREEPORT – A bold new chapter unfolds at Clark Marriott Hotel as it welcomes its new executive chef, whose passion for innovation, mastery of Korean and Western cuisines, and culinary perspective enriched by international experience are elevating the hotel’s top-rated restaurants.
With over two decades of culinary leadership across hotels in Asia and the Pacific, Chef Simon Moon (Sung Chul Moon) brings a guest-centered, quality-driven approach that blends Korean and Western influences with a deep respect for local culture.
Personalized, elevated buffet dining experience
Goji Kitchen + Bar, the hotel’s all-day dining restaurant, is preparing to introduce a refreshed dining experience focused on comfort, attentive service, and elevated presentation. While select stations will continue to offer the vibrant variety of a traditional buffet, the new approach places greater emphasis on personalized service and table-side convenience. Guests can now enjoy an expanded array of freshly prepared dishes that are graciously served at the table. Each dish is cooked to order, served hot, and thoughtfully plated to highlight both flavor and visual appeal. This guest-focused style encourages a more relaxed and mindful way of dining. Diners are free to explore a range of flavors at their own pace, ordering gradually and savoring each course. This approach also helps reduce food waste, supporting a more sustainable and intentional way of enjoying meals.
“We want guests to feel genuinely cared for from the moment they sit down,” says Chef Moon. “It’s about creating a sense of ease and welcome that goes beyond the food itself. While we’re still offering the variety that guests have always loved, we’re now delivering it in a way that feels more intentional, more personal, and more refined.”
A fusion of Seoul’s heart and Clark’s soul
More than just a spot for Korean food, Smoki Moto is a modern gathering place where tradition meets innovation. Chef Moon understands that dining is about more than what is on the plate. It’s about the energy of the room, the people around the table, and the feeling of being taken care of. His menu delivers bold flavors, premium ingredients, and precise execution, all designed to complement a lively, social setting. Whether it’s a casual get-together or a special celebration, Smoki Moto brings together great food and warm, attentive service to create an experience guests want to return to.
Rather than reinventing Korean cuisine, Chef Moon refines it. Through focused technique, seasonal nuance, and a thoughtful approach to Korean flavors, he offers a menu that blends tradition with modern sensibility. It is approachable, polished, and created for the way people want to dine today.
“These enhancements go beyond what’s on the plate,” says Chef Moon. “They reflect how we connect with our guests, how we tell stories through food, and how we how we carry tradition forward in a way that feels current and inclusive.”
Beyond the kitchen, Chef Moon is also strengthening Clark Marriott’s focus on sustainability, local sourcing, and service design. From culinary operations to guest engagement, every element is aligned with the hotel’s commitment to providing “Wonderful Hospitality. Always.”
When asked what excites him about working in Clark, Chef Moon says, “It’s the energy and the opportunity. There’s a genuine warmth in the community and a growing interest in meaningful food experiences. I’m inspired to build something that resonates with both locals and travelers.”
In the coming months, guests can look forward to refreshed menus, special tasting events, and new seasonal offerings. With Chef Moon’s leadership, Clark Marriott is set to raise the bar higher in the regional dining scene.
For more information or to get the latest updates, follow Clark Marriott Hotel on Facebook and Instagram or visit www.clarkmarriott.com.
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