Once upon a time, chef Myrna Segismundo admits she felt equal parts intimidated and inspired by Glenda Barretto, the woman behind Via Mare. Seeing the culinary icon in competitions, she once told herself, “One day, I’m going to beat this woman.” Today, she laughs at the memory.
How Chef Barretto Became a Second Mother to Chef Segismundo
Their paths actually first crossed in no less than the Malacañang Palace, where the younger chef would come in to serve state dinners, just as Barretto and her team had wrapped up their lunch buffet service. Over the years, those brief encounters evolved into a lasting friendship and professional partnership.
“I was the youngest director then, who was elected into the Hotel and Restaurant Association of the Philippines. And she was the president at that time. My impression of her remained until we got to do projects together. Underneath that ‘mataray’ image is really a very warm, sweet individual. This impression that she’s quite distant in appearance and in stature is only because she’s an extremely shy woman,” she said, looking back.
The admiration only deepened with time. Today, Segismundo fondly refers to Barretto as her “second mother.”
Glenda Barretto: The Filipino Chef Who Made Every Dish Count
Eventually, Barretto, who naturally had an observant eye, began to also take notice of Segismundo and tapped her into a number of projects to assist her. But for the latter, it was not just in the kitchen where their friendship found its rhythm.
“I was in corporate dining, and my work in PCI Bank would finish early in the evening. She would invite me for dinner, and you know, when you dine with Glenda Barretto, it’s a different experience altogether,” Segismundo recalled. “You will not get something from the menu, but something that she dictated to the kitchen. She would call it out to her kitchen staff and it would come very well put together. It’s not what you would normally expect from a Filipino dish back then.”
Barretto’s achievements remain remarkable. In 1989, she became the only Filipino and female judge at the prestigious Bocuse d’Or competition. In 1994, she and Segismundo catered the 50th Leyte Gulf Landing commemoration for thousands of guests. “She would say she was fine after serving all those people,” Segismundo recalled with amazement.
The Friendship That Shaped Two Filipino Culinary Careers
In hindsight, the decades-long friendship of the two chefs was bound to happen from their mutual passion for cooking and serving food. Barretto’s restaurant and catering expertise married well with Segismundo’s hotel and corporate dining training—a balanced blend of flavors from their experiences that they fondly get to tell stories of each other.
“She’s extremely generous with her resources, her pointers. She’s taught me a lot on challenging caterings. She’s the only woman who can feed 10,000 people at one time!” Chef Myrna continued to marvel at the impact of Glenda Barretto on countless occasions, in built or makeshift kitchens, in a number of cookbooks, and even with the gastronomic service for the President of the Philippines.
For all of Barretto’s accomplishments—from cookbooks and catering to serving Philippine presidents—what remains most meaningful to Segismundo is the privilege of calling the culinary icon not just a colleague, but also a mentor, friend, and second mother.
Frequently Asked Questions
Chef Myrna Segismundo is a prominent Filipino chef, cookbook author, restaurateur, and culinary advocate regarded as a pioneer in modern Philippine gastronomy.
Chef Glenda Rosales Barretto is a legendary Filipino chef, restaurateur, author, and widely considered the “Grand Dame of Philippine Culinary Arts” and a pioneer of Filipino fine dining.
Their paths first crossed at Malacañang Palace during state dinner and lunch services, and later while serving together in the Hotel and Restaurant Association of the Philippines (HRAP). As they collaborated on various projects, Chef Myrna realized Barretto’s reserved demeanor stemmed from shyness rather than coldness. Over decades of working together, their relationship grew into a deep friendship, with Segismundo coming to regard Barretto as her mentor and “second mother.”
In 1989, Glenda Barretto became the only Filipino and female judge at the prestigious Bocuse d’Or competition, one of the world’s most acclaimed culinary contests.
In 1994, Barretto and Segismundo catered the 50th Leyte Gulf Landing commemoration, successfully preparing and serving meals for thousands of guests. Segismundo noted that Barretto is uniquely capable of catering for up to 10,000 people at a single time across both built and makeshift kitchens.
