chef . independent author.
Where Food, Culture and Stories Meet.
I share recipes, practical kitchen knowledge, and the stories behind the food—shaped by my Filipino roots and life in professional kitchens.
Food · Culture · Stories
FROM MY KITCHEN
Latest recipes
Fresh recipes from my kitchen, with practical technique and the context behind the food.
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Singapore Laksa — Coconut Curry Noodle Soup
Singapore laksa with coconut curry broth, thick rice noodles, tofu puffs, fish cake, seafood and sambal.
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Gabonese Poulet Nyembwe — Chicken in Palm-Nut Sauce
Gabonese poulet nyembwe: tender chicken simmered in a rich palm-nut sauce with aromatics.
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Cameroonian Ndolé — Bitter Leaves with Groundnuts
Cameroonian ndolé: carefully prepared bitter leaves in a rich groundnut sauce with beef and prawns.
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Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
Central African Republic kanda ti nyma: tender beef meatballs simmered in groundnut and okra sauce and served with cassava gozo.
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Mozambican Matapa — Cassava Leaves with Groundnuts and Coconut
Mozambican matapa: tender cassava leaves cooked with groundnuts, coconut milk and prawns.
LEARN THE CRAFT
The Culinary Knowledge Atlas
Ingredients. Techniques. Equipment. Cuisines. Explore the knowledge behind how we cook.
CHEF’S NOTEBOOK
What professional kitchens have taught me.
I write here about production, food safety, service, banquet work, organisation, training, and the judgement that keeps a kitchen consistent when the pressure is on.
THE CREATIVE SIDE
Meet The Studio 62.
A creative studio shaped by food, hospitality and culture—bringing brand thinking, websites and content into one connected experience.
Same point of view. A different kind of work.
MY BOOKS
The work I wanted to keep in print.
My books bring together recipes, kitchen systems, and the stories behind the food—made to be cooked from, marked up, and kept close.