Filipino
Beyond the statement outfits and star-studded guest list, the annual event became a showcase for another art form: Filipino food.
Chef Geron Altamirano shares how he found that elusive work-life balance by transitioning from a stressful restaurant line cook to a personal, in-demand private chef.
The true core of Filipino cuisine is found in the streets, not in exquisitely decorated, air-conditioned restaurants.
In celebration of Independence Day, we pay tribute to five dishes that double as historical documents and edible records of how Filipinos lived.
Rather than asking Filipinos to give up meat, this chef wants to expand how they think about food—one plant-forward dish at a time.
Their products are made with local milk, care, sustainability and ethical craftsmanship.
This move has many Filipino chefs looking back to move forward.