A sense of adventure adds more depth to our experiences—be it in the kitchen or in friendships.
For chefs Rhea Rizzo (Mrs. Saldo’s and Little Saldo’s) and Tina Legarda (Kumba and Bamba Bistro), their existence in each other’s lives is built on a same-same but different approach to taking risks. Because at the end of the day, whether in serving food or being a good friend, curiosity is best shared to make our lives more meaningful and our dishes flavorful.
“When I opened Bamba, I worked for five years straight,” chef Tina recalled. “It was Rhea who suggested that I take a break. And I was so touched because siya talaga nagplano ng trip namin. It was my first time in Europe, and she planned a nice itinerary for us. She made sure na sinulit ko ‘yung five years of not taking a break.”
Food that transports
Solidifying their bond in the kitchen of an Alabang restaurant, they spoke the same language of experiencing the growing pains in a male-dominated industry. “It’s nice to be mature and learn from this kiqnd of work with a woman, too,” Legarda opened up. “In many ways, nagbigayan kami ng strength to survive this kind of industry.”
While friendships find comfort in common ground, allowing space for each other’s individuality is the real measure of growth. For chef Tina, Rhea’s ability to push her boundaries far exceeds her own—a quality that she admires about her friend. “We like to break rules and have fun when we’re cooking. Me, may restraint in some aspects of the dish. But si Rhea, she is very adventurous. She goes all out. She can go crazier with her flavors and maraming layers.”
In Mrs. Saldo’s, the dishes will attest to how chef Rhea’s cooking can make you feel both cozy and curious. A visit to her restaurant in Silang, Cavite will actually be a quick visit to Kyoto, Shanghai, Ubud, and Napa, too, with the selection inspired by Rizzo’s travels.
But one dish stands out for her friend, Tina—the butter fried chicken in tarragon mushroom sauce. “That’s my favorite. I super love it and she knows that I order it with rice even though it’s usually served with sourdough.”
Secret ingredient
After her career took a step back to raise her children, Rizzo now finds a renewed sense of individuality and creativity in her cooking—a quality that her dear friend, Tina, marvels. “Her kids are a lot older now, so she’s finally more at peace in the way that she really likes to cook, such as making more mature sauces. It’s now her turn to cook for herself and to dream for herself, too. She’s more complete in a way, and she’s catering to herself.”
Whether chef Tina needs a partner to let loose on the dance floor, or a listening ear to sit with her on days when life can get overwhelming in or out of the kitchen, her friend manages to be present. Whether as a confidant or a mother, Rhea’s devotion to her loved ones is perhaps the secret ingredient to her recipe of living a fulfilled life.
Frequently Asked Questions
Chef Rhea Rizzo is the chef behind Mrs. Saldo’s and Little Saldo’s, known for globally inspired dishes and adventurous flavor combinations.
Tina Legarda is the chef behind Kumba and Bamba Bistro, and a longtime friend of Chef Rhea Rizzo.
Her cooking combines comfort, creativity, travel inspiration, and bold flavor layering that reflects her adventurous personality.
Strong friendships in the food industry provide emotional support, creative inspiration, mentorship, and resilience in a demanding profession.
