CHEF ALLAN BRIONES
The scrappy kid from Sampaloc is the very first Filipino appointed as the Chef de Cuisine of the Peninsula’s Old Manila.
Allan Briones holds a singular distinction. He’s the only Filipino to train under and work directly with the legendary Marco Pierre White, the youngest chef ever to be awarded three Michelin stars. Allan belongs to an elite fraternity of worldfamous celebrity chefs who trained under the fiery British legend: Mario Batali, Gordon Ramsay and Curtis Stone.
Born and raised in the city of Manila, the proud alumnus of the University of Santo Tomas chose a road less travelled after high school: he enrolled in the CCA, back in the day, two decades ago, when a career in the culinary arts was not considered to be the prime career choice it is today. His apprenticeship was at the Mandarin’s Tivoli, where he was mentored by its Executive Chef, Norbert Gandler. It was becoming clear, even as a young intern, that his talent was already quite apparent to the best culinary minds.
Armed with intrinsic kitchen skills and a deep sense of his destiny, he bid farewell to his local comfort zone and rolled the dice for a career overseas, one that led directly to his invaluable years with Chef Marco: first in London, then in Dubai. The most important lesson? “Give your ingredients the respect they deserve and they will shine.”
It’s actually one he first learned from his greatest influence. No, not White nor Gandler. As a young boy, he loved accompanying his mother to the market, and he remembers how she would purchase only the most expensive produce. When he asked her why she spent so much for her family, her answer was simple, direct and true: “Because I’m feeding my children.” An indelible lesson from the most important teacher in his life