At the helm of foodie favorite Lolo Dad's, the award-winning chef shares a thing or two about hard work and everyday cooking.

                                                               
                                  "I enjoy every moment in the kitchen. I can stay in the kitchen for 36 hours,"


Were you fond of cooking as a child?
No. I'm an accidental chef. I never thought I was going to be a chef. I don't have any formal training in culinary arts. I have mentors in different hotels—that's how I learned. When I was in college taking architecture, I worked in Hyatt Hotel at the same time. I started there as a waiter and I saw the chefs in action in the kitchen. I enjoy every moment in the kitchen. I can stay in the kitchen for 36 hours.

How did your career progress?
I started my career in the old Hyatt Hotel on Roxas Boulevard. And then I moved to The Peninsula Manila. After that, The Shangri-La Hotel. I was part of the opening team and that’s where I met my wife, Mia, who's also a chef. After that, I worked in The Heritage Hotel Manila for a very short period. I also worked in The Mandarin Oriental for five years, as a sous chef at Tivoli Grill. The Westin Philippine Plaza was my final hotel. After that, my wife, my brother-in-law, and I opened Lolo Dad's Café in 2000, less than a year after Lolo Dad, my father-in-law, passed away. We just turned 10 years old last February.

You mentioned that you personally do market-shopping for Lolo Dad's.
Yes, for some of the items. We have a lot of importers so I do get a lot of our stock from them. But the salads greens and vegetables, I get them locally. I enjoy Arranque, they have vegetables there. I get my seafoods in Seaside Market on Macapagal Boulevard. I go to the market twice a week.

What is your favorite ingredient to work with?
I have a lot! Number one is garlic. It gives a lot of flavor, most especially in marinades. I also like asparagus. For me, it's very versatile. I simply sauté it. That's the best way.