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John ZamucoThe Sky Bar is the pinnacle of Resorts World Birmingham in every sense. Occupying the highest floor (5th) of the development with sweeping views of Pendigo Lake and beyond, this is a genuine destination drawing in a dressed-up crowd to drink, dine and feel exquisite all in sumptuous surroundings.

Taking inspiration from Genting’s Asian heritage, as well as the most exclusive rooftop bars that have come to define the most prestigious night scene in the world’s most exciting cities, The Sky Bar offers a tantalizing selection of signature cocktails that are expertly blended by our talented mixologists. And the theatre doesn’t end there as skilled chefs carefully assimilate a symphony of flavours for an expectant audience.

Aspirational, Stylish, sophisticated and seductive. The Sky Bar takes a night out to new heights. The Sky Bar puts a true emphasis on style and luxury, with chic decor and a luxurious and rich ambience.

I am John Leo Zamuco and 24 years of age, and I originated from the beautiful country of the Philippines. I came in England when I was 15 and from there it is where my kitchen career began. My initial career of choice after graduating high school was to be a commercial pilot but for some financial instability I have not pursued such career. My second love is always to be a good chef as I got my inspirations and love for cooking from my grandmother as she has been there for me during the absence of my mom working overseas.

Cooking for me is not just a choice but more of a self-challenge for me. I studied Culinary Arts Management at University College Birmingham and just recently finished last 2014. In between my time at the University I had the opportunity to train and enhance my skills at cooking at the prestigious Savoy hotel at the strand in London which has a rich history of the hospitality and catering in industry. On my free time I love researching for new ideas for menu development. I love reading cook books especially from one of my idols, Gordon Ramsey.

He has an amazing character and professionalism in cooking and that is what a kind of Chef I want to be in the future. I wanted to create my own menu that will introduce the vast flavours and culinary richness of my hometown Philippines. I am currently working on it and wanted to apply new techniques and modern approach to muddle through the current demands in the industry.

“Every day is a learning lesson and failing is not a statement of quitting but an eye opener of surviving and reaching your goals in life”

What could you not live without in the kitchen? Oven
Whats the most important thing to consider when designing a kitchen? Space
Which kitchen appliance manufacturer supplies your kitchen? Frima
If you had to choose a last meal, what would it be? Pork stew

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Sponsors - NEC