This blog is about my experiences in food…recipes that I’m working on, ingredients I’m currently obsessing about, encounters with like-minded people, discovering new worlds through travels and books, and a backdoor view of life as a restaurateur and caterer. I started it to force myself to document and share them because I believe in journaling and my memory is horrible. This is also my wannabe attempt to be a “ food writer”. I’m hoping I can sustain it.
I am a 37-year old professional executive chef/restaurateur/caterer. I currently have 3 active brands Mesclun, CDP and LIT. Mesclun is my home-base and the brand of my catering operations. My Mesclun team also runs the F&B operations of The Linden Suites in Ortigas. CDP is a restaurant in Rockwell that I co-own with my friends. LIT is a Japanese Whisky Bar where I make an appearance when food needs to be prepared and/or Saké needs to be tasted.
Heading the companies that I have has limited my actual cooking/kitchen time but has strengthened my passion for creating new things. Collaborations with my teams of chefs & learning through them, are some of the things that excite me now. Endlessly discussing food and wine and playing with recipes is another.
Disclaimer: My view on food and life, is
sometimes often, seen through rosé-tinted wine glasses. Some entries may be exaggerated or imagined only.
Thank you for dropping by.