Arugula salad with apples, serrano, and sherry vinaigrette
Smoked Salmon Blini with caviar
Brown Butter. Almond. Milk Chocolate Entremet
Mango and Lime panna cotta
Grilled Tomato Flatbread, Kielbasa, Micro basil
Everything Elote (canape)
People say I was raised in the kitchen. I’ve been cooking and helping my family create since 6 years old. My grandpa operated a restaurant in the Philippines and was a true farm to table. During my childhood, I was fortunate to travel and open my palate to further my culinary adventures. In 2001, I graduated culinary school and started working in the industry. My experience ranges from fine dining to upscale casual. I have worked with alumni from El Bulli and was part of the opening team of The Bazaar by Jose Andres at the SLS Hotel in Beverly Hills. Prior to that, I was the Chef de Cuisine at JW’s Steakhouse in Anaheim Marriott where I earned an article from Westways Magazine (AAA magazine) which featured the revamp of their fine dining steakhouse restaurant. Food is a never ending journey and continue to hone the craft in my home kitchen.