HAIL TO THE NEW CHEFS
the batch of 2024, bringing fresh creativity to the table.
There’s a lot to be excited about this year, and it’s not only about the restaurants but a new crop of chefs who promise to rock the local food scene.
JP Cruz leads the pack. “I’m super excited and proud to see my Toyo co-founder open Inatô,” says Jordy Navarra about the chef. “It’s a beautiful space that provides the perfect setting for his cooking and approach to Filipino food. Welltravelled and sensible, he creates food that is direct, creative and, most of all, super tasty. I’ve been lucky enough to work with and cook with amazing chefs worldwide, and JP is definitely on that level.”
Stephan Duhesme shares the same sentiment for his wingman in Metiz, Arlo Gregorio, who will be heading Automat. “He brings a lot of interesting perspectives because he intellectualises the process as opposed to cooking purely intuitively,” the chef says. “There’s a reason and a thorough thought process behind everything he does. He has an unwavering commitment to quality, leads by example and is compassionate—key traits for the industry’s future.”
Tandem is among the most exciting new restaurants in 2023, and much of that concerns its chefs, specifically engaged couple Alex Tan and Mikee Lopez, who went through Josh Boutwood’s mentorship. “She was my best protege,” says the chef behind Helm and Savage. “My kids are spreading their wings, and I can only wish them the best of success.” The chef duo brings to the table a unique perspective on producedriven cuisine.
Taupe is Francis Tolentino’s long-time coming. Whereas before, the range of his culinary talent was limited to the group’s cafe and bars, which include Studio 28 and Loft Cafe, the newly opened elegant space finally allows him to showcase his signature style with a tasting menu.
Charles Montanez showed so much promise when he had guests sample his interpretation of Latin American and Filipino fusion fare via Alegria. His concept at Liyab will undoubtedly present a different facet to the capabilities of the creative and workaholic chef.
Crosta’s Yuichi Ito has proven his ingenuity and genius in crafting internationally acclaimed pizzas. Once his omakase opens, people will acknowledge and appreciate his craftsmanship regarding more refined food.
“From my point of view, there’s a brain drain in the Philippines— many talented people find success outside the country. And we wanted to bring talent back into the country,” says business partner Tommy Woudwyk. “Yuichi is not just an award-winning pizzaiolo, but also a chef; so his relationship with pizza is unique. He and Ingga work super well together where Ingga focuses on making the best dough and Yuichi works on doing magic with her dough.”