Chef-tested cooking
Filipino and global comfort recipes written with clear steps, practical measurements, and useful kitchen notes.
About
Sixto Carreon
Singapore-based Filipino chef, cookbook author, recipe creator, and food platform builder creating practical food content with professional kitchen discipline and personal storytelling.
My food work starts with Filipino roots and professional kitchen discipline.
I’m Sixto Carreon, a Filipino chef based in Singapore. My work brings together home-cooking memory, hotel and events kitchen experience, recipe development, cookbook publishing, and digital food platforms.
I write and build recipes for real kitchens: clear ingredients, practical grams/ml measurements, repeatable steps, honest technique notes, storage guidance, and flavor that feels satisfying to eat.
This site is my main personal brand home. From here, readers can cook from my recipe library, shop my books, explore my projects, and connect for food content, recipe work, publishing ideas, and collaborations.
What I Create
Food content with structure and feeling
Books
Cookbooks, Pocket Chef references, workbooks, sauce guides, and kitchen resources built from practical cooking needs.
Food brands and projects
Sauces and Dips, Comfort Dishes, Simply Cooking, Channel 62, Outpost Magazine, and community-based food projects.
Cooking Philosophy
Clarity first. Flavor always. Food with heart.
I believe good cooking does not need to feel confusing. A recipe should guide the reader, respect the ingredient, and give enough chef-tested detail to make the result repeatable. My food style is practical, flavorful, and rooted in both professional discipline and personal memory.
Start with the Recipes