For as long as I can recall, I have always been an artist at heart. In my work, I channel this desire to craft beautiful and delicious food. I see the plate as my canvas, the ingredients as the paint, my knife as my brush, and the rest is history...my culinary vision becomes an artistic expression through food. Being an artist feels like my natural talent and the culinary world allows me to embrace this true passion.
Throughout the years, though experimenting with various cooking techniques, my cooking style tends to revert to my roots of The Pacific Rim.
I like to keep it fresh, simple and unique, alway cooking from my heart.
I was born in the Philippines, and raised in Hawaii. Yes!.. I'm an Island boy. Growing up on the beaches of the Pacific Ocean, where surfing was an everyday ritual, it was only natural for me to love the ocean as deep as it gets. Cooking has given me the opportunity to channel these moments of my life, which now influence my unique vision in the culinary world.
Right out of highschool, when I was first starting out, I cooked on a cruise ship ( American Hawai'i Cruise 1998- 1999). It was here I worked as a line cook, garde manager, and mastered fruit craving, expediting and banquet execution.
After getting my feet wet, I realized I was hungry for more experience. So, in 2000 I worked in a few small restaurants (Garden of Saigon (Vietnamese) and Keo's Thai (Thai), where I was able to fine-tune my skills. I then moved on to Sansei Seafood Restaurant with Chef D.K. Dave Kodama, where I trained as a Sushi Chef. It was here where I realized the power food has to bring out emotion in people.
In late 2000, I met Chef Keigo Yoshimoto at Petite Garlic. I was fascinated with the way he cooked and respectfully admired him as a chef. His style of infusion Japanese, Italian and French was like nothing I had ever seen, and it pushed me be more creative and innovative in my work. Keigo Yoshimoto took me under his wing and became a mentor, and has helped shaped me into the chef I am today.
Over the years working at Petite Garlic, I built up the confidence and skills needed to start my own private business (Intimate Affairs private and personal chef service ) with Mr. Mike Davis in 2004 until 2006.
After years of hard work and dedication, one day I woke up and asked myself what's next!?
So... I started looking at bigger opportunities and a bigger city. I saw a vision on my horizon, and that was it! Chicago, the Second City, was my next destination...
In 2006, I landed here in Chicago, an unfamiliar place, but was excited for a new experience.
My Chicago journey began. I went to work at David Burke Primehouse of the James Hotel with Chef Rick Gresh. From there the journey picked up pace, and in 2011 I worked at Union Sushi and B.B.Q. Bar as Sushi Chef. Shortly after my experience there, in 2012 I went on to worked at Tavernita with Chef Ryan Poli as Chef De partie (raw bar). Shortly after that, I went on to work at Mastro’s Steakhouse as a Sushi Chef and Private/Personal Chef for Kitchensurfing.com. In this short period of time, I was able to learn so many new skills and tricks, which have helped me become the well-seasoned chef I am today.
I currently work for Big Hatt, a catering company, as a sushi chef. Here is where I truly love what I do. I have realized how much I love to cook for events where people come together, can have great food, drinks, and conversation, and remember these times for years to come. To be able to be a part of creating memories around food truly makes me happy.
Aloha.
Throughout the years, though experimenting with various cooking techniques, my cooking style tends to revert to my roots of The Pacific Rim.
I like to keep it fresh, simple and unique, alway cooking from my heart.
I was born in the Philippines, and raised in Hawaii. Yes!.. I'm an Island boy. Growing up on the beaches of the Pacific Ocean, where surfing was an everyday ritual, it was only natural for me to love the ocean as deep as it gets. Cooking has given me the opportunity to channel these moments of my life, which now influence my unique vision in the culinary world.
Right out of highschool, when I was first starting out, I cooked on a cruise ship ( American Hawai'i Cruise 1998- 1999). It was here I worked as a line cook, garde manager, and mastered fruit craving, expediting and banquet execution.
After getting my feet wet, I realized I was hungry for more experience. So, in 2000 I worked in a few small restaurants (Garden of Saigon (Vietnamese) and Keo's Thai (Thai), where I was able to fine-tune my skills. I then moved on to Sansei Seafood Restaurant with Chef D.K. Dave Kodama, where I trained as a Sushi Chef. It was here where I realized the power food has to bring out emotion in people.
In late 2000, I met Chef Keigo Yoshimoto at Petite Garlic. I was fascinated with the way he cooked and respectfully admired him as a chef. His style of infusion Japanese, Italian and French was like nothing I had ever seen, and it pushed me be more creative and innovative in my work. Keigo Yoshimoto took me under his wing and became a mentor, and has helped shaped me into the chef I am today.
Over the years working at Petite Garlic, I built up the confidence and skills needed to start my own private business (Intimate Affairs private and personal chef service ) with Mr. Mike Davis in 2004 until 2006.
After years of hard work and dedication, one day I woke up and asked myself what's next!?
So... I started looking at bigger opportunities and a bigger city. I saw a vision on my horizon, and that was it! Chicago, the Second City, was my next destination...
In 2006, I landed here in Chicago, an unfamiliar place, but was excited for a new experience.
My Chicago journey began. I went to work at David Burke Primehouse of the James Hotel with Chef Rick Gresh. From there the journey picked up pace, and in 2011 I worked at Union Sushi and B.B.Q. Bar as Sushi Chef. Shortly after my experience there, in 2012 I went on to worked at Tavernita with Chef Ryan Poli as Chef De partie (raw bar). Shortly after that, I went on to work at Mastro’s Steakhouse as a Sushi Chef and Private/Personal Chef for Kitchensurfing.com. In this short period of time, I was able to learn so many new skills and tricks, which have helped me become the well-seasoned chef I am today.
I currently work for Big Hatt, a catering company, as a sushi chef. Here is where I truly love what I do. I have realized how much I love to cook for events where people come together, can have great food, drinks, and conversation, and remember these times for years to come. To be able to be a part of creating memories around food truly makes me happy.
Aloha.