Chef Kalel Chan’s dad Alfredo A. Chan was known for his toughness.
And as Kalel continued on the culinary track, he found himself exhibiting similar traits that helped him flourish in the career he continues to operate in today.
How Chef Kalel Chan’s Love for Food Began at Home
Kalel didn’t always want to be a chef, but cooking was a huge part of his childhood growing up in La Union with a food-loving family. The youngest of his siblings, Kalel was exposed to the kitchen through the cooks from his dad’s side of the family, who would prepare feasts for their family gatherings.
Kalel himself also learned how to cook at a young age. Alfredo would often be out working, but would leave Kalel with money that he’d use to go to the market. With that, Kalel would create menus and prepare dishes for his siblings.
Though Alfredo was primarily in the tobacco trading business, he also opened restaurants and related ventures of his own in L.U. One was a club called Tobacco Roll, which hosted foreign DJs from the airbase; the other was a Chinese eatery called Kalel’s Mami House. By the ‘90s, Alfredo opened Kalel’s, a turo-turo spot in Mandaluyong that also served short orders of Fil-Chi dishes.
How a Tough-Love Conversation Changed Chef Kalel Chan’s Life
Kalel went through a bit of an existential crisis after graduating with a BS-HRIM degree at DLS-CSB. He landed a role as a hotel receptionist but resigned after just nine days as he struggled to keep up with work tasks. Alfredo’s reaction was initially that of disappointment; and Kalel, feeling “lost,” didn’t have a job for three years afterwards.
The turning point was the day Archie, a chef and friend of Kalel’s, asked about his future plans and gave him a bit of a tough-love pep talk. Archie shared the news about an opening for a commis 2 chef at the then-operational M Café owned by the Raintree Group of Restaurants. Kalel applied, not knowing what to expect. It paid off, with chef Sau Del Rosario asking him to start right after the interview.
Alfredo’s sadness over Kalel losing his hotel job turned into sheer joy as Kalel went on to join the Raintree Group full-time. His father often dined at the restaurants Kalel became involved with, at times bringing his own friends over.
The Lesson That Stayed With Chef Kalel Chan Throughout His Career
As a restaurant owner, Alfredo was known for his physical and mental toughness. “[My dad] had people [who were loyal to him] because he was tough when it comes to work. But he also took care of our people very well.”
“I learned a lot from that toughness—I think nadala ko sa kitchen. I would see it in him, eh… Nakikita ko siya how he talked to his people.” This toughness, however, was really an extension of Alfredo’s high standards for himself. “He wanted things to run the way he wants it to run.”
Consequently, Kalel developed high standards for himself as well. He worked relentlessly day in and day out and was particular about certain aspects of the job, like arriving on time for meetings and other activities. He admits to being more prone to rage fits when he was starting out, but Kalel has since adopted a calmer demeanor.
Although Alfredo’s strengths were more on the business side of things, he was very much encouraging of Kalel’s creative pursuits. “Whenevr I say something that’s a bit creative [or share a creative idea], he got impressed. I could see it on his face,” says Kalel.
Today, Kalel heads Raintree’s culinary roadmap as their corporate chef. In the 20-plus years he has been with the Raintree Group, he learned that surviving the industry requires thick skin—a skill his dad no doubt helped develop.
Frequently Asked Questions
Kalel Chan is the corporate chef of the Raintree Group, overseeing the culinary direction of its restaurant concepts.
Alfredo Chan was an entrepreneur and restaurateur from La Union who played a significant role in shaping Kalel Chan’s values and career.
After struggling early in his career, Kalel joined M Café under the Raintree Group as a Commis 2 chef, beginning a culinary journey that would span more than two decades.
Alfredo Chan instilled in him the importance of hard work, discipline, resilience, and maintaining high standards.
Aside from his tobacco business, Alfredo Chan opened ventures such as Tobacco Roll, Kalel’s Mami House, and Kalel’s, a turo-turo restaurant serving Filipino-Chinese dishes.
Kalel Chan has spent more than 20 years with the Raintree Group, eventually becoming its corporate chef.
He believes resilience, discipline, and having thick skin are essential traits for building a long-term career in hospitality.
