The local food scene in the Philippines is ever-moving and ever-evolving. Meet the 5 chefs who are spearheading the change.
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The men of Philippine gastronomy have a wide range of skills culled from the many cultures that influence the country’s food scene. This paves the way for innovation in the kitchen. That’s why you’ll be able to see internationally learned techniques executed on Filipino dishes in local restaurants. All of this is because of the different talent that participate in the culinary arts. You have many chefs and cooks who come from impressive kitchens with degrees from all over the world. This have paved the way for restaurateurs and chefs of the local food scene to find ways to adapt to the changing times. Nevertheless, the men of these kitchens persevered through grit and wit. Meet the 5 Filipino chefs who elevated the local culinary scene and changed the game while doing so.
Robby Goco
Chef and restauranteur, Robby Goco, believes that good food is right, not a privilege. Since the start of his career, Goco has always been an advocate for supporting the country by sourcing his ingredients sustainably and locally. He continues to innovate by constantly working on the many restaurants he’s affiliated with, namely: Cyma, Souv, Green Pastures, Cangrejos Locos, and Calle Brewery.
Jordy Navarra
Chef Jordy Navarra is the man behind Toyo Eatery. He runs the restaurant alongside his wife, May Navarra. In their many years running Toyo, the restaurant has gained much admiration from critics locally and globally. More than his talents in the kitchen, Jordy has been recognized for his great leadership skills. You can clearly see in Toyo’s social media pages that his team has a relationship like no other.
Thirdy Dolatre
Hapag Manila is compromised of three brilliant chefs, namely: Thirdy Dolatre, Kevin Navoa, and Kevin Villarica. All men have varying backgrounds, yet they all hold the same passion that manifested the success of Hapag. Thirdy has always had a love for cooking since he started making dishes at the age of 7. His passion for culinary arts and love for the grind is what makes him a star chef in our book. There is always something new to look forward to in Hapag because of their progressive approach to gastronomy.
Claude Tayag
Artist, chef, writer, and everything in between. Claude Tayag is the unstoppable man behind some of Philippine’s best restaurants. He is also a triple threat in the world of art because of his work as a painter, author, and culinary expert. The Bale Dutung chef was also requested to accompany Anthony Bourdain during his visit in the Philippines. Here Tayag introduced the culinary icon to sisig and lechon.
Josh Boutwood
Chef and restauranteur, Josh Boutwood, is switching up the local food scene one restaurant at a time. He is the man in charge at Helm, The Test Kitchen, and Savage. He continues to be a fresh perspective on all things food, when it comes to his execution and technique. Aside from this, Boutwood has also mastered the art of social media and photography by showcasing a tasteful Instagram feed for his list of growing followers.
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