Originally written by: Chef Jose ‘Chele’ Gonzalez
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Just ask chef Jose ‘Chele’ Gonzalez of Gallery Vask in Taguig City, the Philippines. The Spanish chef has to go out of his way to get indigenous Filipino ingredients, even working with tribesmen to secure enough supplies for his restaurant. His aim? To bring an anthropological spin to the realm of fine dining.
“I find the flavours of the Philippines fascinating,” says the chef. “I am in a beautiful country with 7,107 islands and who wouldn’t be curious to explore what these islands have to offer in gastronomy?”