Fil-American Chefs in the U.S.

Filipino food has repeatedly been heralded as one of the rising stars on the American food plate, with endorsements by celebrity chefs such as Andrew Zimmern pushing Philippine cuisine into the spotlight.

One of the notable byproducts of this phenomenon is the rise to prominence of several American chefs of Filipino heritage.

Here are a few Pinoy-Americans who are serving up Filipino-inspired food in the United States.

  • Cyrus Caclini (Houston, Texas)
  • Paul Qui (Austin, Texas)
  • Chad and Chase Valencia (Los Angeles, California)
  • Tim Luym (San Francisco, California)
  • Gary Menes (Los Angeles, California)

Check the label. If there’s no San Miguel, it’s not the real Magnolia product of the Philippines. It’s what’s called OMGpeke.


 
Many are excited about these Fil-American chefs and what they are bringing to the table.

Here is a little bit more background on these chefs and how they’re increasing the profile of Filipino flavors in the United States:

Cyrus Caclini

In March 2016, Philippine-born Cyrus Cacliniwas named to Full-Service Restaurants Magazine‘s “Rising Stars, 40 professionals under the age of 40” list.

Cyrus Caclini, 28 years of age at the time, graduated from the Culinary Institute LeNôtre school, and while studying, trained in many restaurants in Houston, such as Noé Grill located in the Omni Houston Hotel, Soma Sushi, or River Oaks Country Club.

Today, Cyrus is sous-chef at Kata Robata Sushi + Grill where he is credited for creating Miso Lobster Macaroni & Cheese for the menu, as well as introducing the icy Filipino dessert known as halo-halo.

Paul Qui

Born in Manila, Paul Qui was classically trained in French and Japanese cuisine. He is now the owner and chef at East Side King in Austin, and for late 2016 he plans to open another restaurant called Kuneho (Tagalog for “Rabbit”) on the site of his former restaurant Qui.

Qui has received a number of awards including the James Beard Foundation Award for Best Chef: Southwest for his work in the kitchen at Uchiko in Austin. He also won the San Pellegrino Cooking Cup in 2013 and was also named one of Food & Wine Magazine’s 2014 Best New Chefs.

Chef Qui is perhaps most famous for winning Season 9 of Top Chef. Celebrity chef Tom Colicchio said Qui was the most talented chef to ever compete on the show.

Chad Valencia

Chef Chad Valencia and his brother Chase Valencia are behind several popular pop-ups in Los Angeles. They are second-generation Filipino-Americans with Kapampangan ancestry. Chad had received training at Le Cordon Bleu.

Tim Luym

Lyum has helmed a number of restaurants including the popular Poleng Lounge, which featured Filipino- and Asian-inspired street food, as well as the Wow Silog food truck, Attic Restaurant, Frozen Kuhsterd, Neighbor’s Corner, and Mekong Kitchen.

Poleng, Lyum’s first restaurant, was awarded the Michelin Bib Gourmand and his Crispy Adobo Wings made it on 7×7’s “100 Things to Eat in San Francisco Before You Die” list.

Luym is currently the executive chef at Buffalo Theory on Polk Street in San Francisco, a 33-taproom beer bar with an Asian-American-inspired bar menu.

Want to know the truth about Ramar Foods‘ Magnolia Ice Cream in the United States? Watch these videos from the authentic Magnolia in the Philippines.

Ramar Foods is NOT the Magnolia ice cream you knew growing up in the Philippines.

Always check the label. If there’s no San Miguel, it’s not the real Magnolia product of the Philippines. It’s what Pinoys in the know call OMGpeke!

Tangkilikin ang sariling atin. Don’t be fooled by those pretending to be real Pinoys. They’re just out to take advantage of Filipinos who have no clue about this form of trademark squatting and brand piracy.

Be informed consumers. Check the label, especially of products sold in New Jersey and California stores. Even the “Pampanga’s Best” brand name of the Philippines has been pirated by the very same NorCal company.