Rob Pengson

We dish out the fridge staples of one of the chefs of The Goose Station.

Rob Pengson
30 years old; one of two chefs who handles The Goose Station, also handles the marketing and academics at Global Academy


"I’ve always believed that to cook well you have to eat good quality food. My mom was my best teacher. She’s a very good cook. Her specialty is Spanish cuisine. At a very young age, I was exposed to the kitchen already. I remember, at 6 years old, I was already helping her make cannelloni and galantina.


In the 90’s, fresh out of college, I contemplated on pursuing my love for cooking. But back then, it wasn’t the “in” thing yet—especially for men. Cooking was thought to be just for women. My guy friends used to tease me endlessly. But I decided to pursue my dream, nonetheless. I even made a pact with God. In spite of the trials, I said “You planted this desire in me and so I am going to pursue it 100%.” After two to four years, things started working out for me. I became in love with food."

 
Culinary pedigree: I graduated in California Culinary Academy in San Francisco. Worked in the US, cooked in Australia, and trained in Japan as an apprentice.

 
I was a panini maker in my uncle’s coffee shop, “Allegro” in Glorietta when I was 21 years old.

 
If not a chef, I would have been: I’d probably be an architect or an artist.

 
What I'm excited about the food world now: Here in the Philippines, I like that we’re becoming more well rounded when it comes to eating. We just don’t eat to fill our tummies but we now enjoy and experience food.

 
His dining room décor: In our restaurant, The Goose Station, we wanted to achieve the look of an elegant barn. We serve fine dining cuisine but would like none of that “fine dining snotty-ness.”

 
Favorite off-hours hangout: I like going to Cuenca Park in Alabang. I play football there at night. Since I got married, I don’t really go out on gimmicks.

 
What I learned in the kitchen the hard way: Always make sure you get the best equipment.

 
Favorite restaurants: Antonio’s and Sala because I am always assured of good food and I know they did not do shortcuts on the food.

 
Favorite pasta shape: I like linguini—a thicker spaghetti-type pasta. I believe the fun part in eating pasta is in the twirling of the noodles. I also like its feel in the mouth.

 
What’s always in my fridge: I always have milk and chocolate.

 
The last thing I ate before the interview: Blue cheese pasta.