Apart from being dear friends and being all female chefs on top of their game, another common thread that binds Rhea Rizzo, Tina Legarda, Bettina Arguelles and Miko Calo is their life experiences.
And it’s exactly what Rhea Rizzo, who hosted the second of the four collaboration series this girl band will be rolling out in each of their respective restaurants (the first was at Legarda’s Kumba), pointed out before the packed space at Mrs. Saldo’s in Silang, Cavite last Sunday.
They all lived and worked abroad, navigated different kitchens in a very male-dominated industry, and came out of those experiences with distinct influences on how they now cook and how they see Filipino food.
“Our food is unapologetically filtered through those lenses,” says Rizzo. “I really love what Bettina said about perhaps not putting Filipino food in a box, but instead acknowledging its different inflections and embracing what makes each of us unique.”
She adds, “I’m French classically trained, married to an American, lived in Napa and Ubud, worked in Bangkok, and now I try to fly back and forth to be with Dave, who’s based in Singapore. I mean, I’m almost like a kitchen mutt.”
Legarda worked at Osteria Mozza in Marina Bay Sands in Singapore; Calo toured the world for a total of seven years working in the global restaurant empire of the late legendary chef Joël Robuchon including stints in France, the United Kingdom, and Singapore; and Arguelles worked in Japan and Singapore as well before becoming the first-ever Filipina Executive Chef of a 5-star hotel in the Philippines.
All four ladies definitely made quite a mark outside the country and we’re all fortunate to have them back, this time leaving multiple impressions in the local food arena.
Rizzo says, “To be standing here beside these women chefs, I can’t help but feel that we’re all raising each other’s chairs—sharing our stories, making space for one another, because who else will?”
Bettina Arguelles
Miko Calo
Tina Legarda
Rhea Rizzo
À la Natin Desserts: A Dedication For Each Chef
Photographed clockwise, “The Bettina” was made by Chef Miko Calo—a dark chocolate mousse with latik beurre sablé topped with sugar-toasted crumbs; “The Tina” made by Chef Rhea Rizzo—a calamansi meringue and grilled coconut saba with a milk chocolate almond crunch topped with patisPatisFilipino fish sauce, made from fermented fish and salt, with a deep umami character and a briny, savory aroma. Used both in cooking and as a table seasoning, patis roundsGo to Patis Glossary caramel popcorn and kaffir; “The Rhea” made by Chef Tina Legarda—a pineapple butter chiffon served with leche flan natillas, rhum, and butterscotch; and “The Miko” made by Chef Bettina Arguelles—an ube sponge and crème patisserie served with seasonal fresh fruits.
Frequently Asked Questions
Rhea Rizzo is the head chef and owner of Mrs. Saldo’s. Her style of food, as seen in her restaurant, is focused more on tasting menus that are refined yet still homey and grounded.
Chef Tina Legarda is the owner of Kumba and Bamba Bistro. She talked about how she doesn’t want to put FIlipino food in a box.
Bettina Arguelles is an award-winning Filipino chef and was the first Filipina executive chef in the Philippines under Sofitel Philippine Plaza Manila.
Miko Calo is the chef and owner of French restaurants Taquería Franco and Lazy Oeuf. She has worked for the global restaurant empire of the late legendary chef Joël Robuchon including stints in France, the United Kingdom, and Singapore.
This event, À la Natin, is actually the second time these four Filipino female chefs collaborated with one another as part of a four part series. The first one was held in Chef Tina Legarda’s Kumba. This time, it was held in Chef Rhea Rizzo’s restaurant Mrs. Saldo’s last September 27, 2026.
Their shared experiences of living and working abroad became the throughline of this second collaboration.
