One of today’s top chefs Jorge Mendez of Mōdan, drinking a toast to Manila Bulletin’s 125th anniversary, celebrates the opening up of the world for all who want a taste of itLife today is better because we have the freedom to blend and share diverse influences, especially in food. Growing up with my mom’s Japanese …
One of today’s top chefs Jorge Mendez of Mōdan, drinking a toast to Manila Bulletin’s 125th anniversary, celebrates the opening up of the world for all who want a taste of it
Life today is better because we have the freedom to blend and share diverse influences, especially in food. Growing up with my mom’s Japanese cooking taught me simplicity and precision while my wife introduced me to the bold flavors of Thai cuisine.
These experiences, along with the mentorship of those who guided me, shaped my approach to cooking. My mentors taught me that food is not just about technique, but also about culture, dreams, and personal expression.
As a Filipino chef, I can blend Japanese, Thai, and Filipino influences to create something uniquely mine.
With access to global ingredients and techniques, we now have the creative freedom to experiment in ways that weren’t possible before. As a Filipino chef, I can blend Japanese, Thai, and Filipino influences to create something uniquely mine. The opportunities today allow us to follow our passions and share our stories.
At the same time, I appreciate the past, when we had to rely solely on our skills and creativity. Those lessons taught me to think ahead and make the most of what we had. My mentors, along with those experiences, have all contributed to who I am as a chef today.
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