I’m originally from the Philippines, I grew up in the Northern part of the country, in a small town surrounded by mountains.
With the perfect local climate, an array of produce thrived all year-round. From an early age I discovered my love for cooking and fresh ingredients.
When it comes to ingredients, my personal favorites are plump scallops, mussels, summer tomatoes, fennel, cucumber, beets and really good honey which I like to swirl over a tray of eggplant, sweet potato and bell peppers before sliding in the oven. My approach is not complex. My recipes are simple usually contain 3-5 main ingredients, combined to complement each other.
Trained at Le Cordon Bleu College in Los Angeles, I completed my externship at a 2-starred Michelin restaurant in the South of France. Upon returning to California, I joined an in-house catering service team at a beautiful ocean front resort in Laguna Beach.
Whether you’re planning a small intimate wedding, launching a product or wanting to reserve a private dining, I will work alongside you in designing an elegant menu that is uniquely for you.