The World’s First Michelin-Starred Filipino Chefs

Right now is an exciting time for Filipino chefs and Filipino food! Growing up, Filipino food was just home cooking and there weren’t many restaurants serving it. Eventually, more Filipino restaurants and food trucks began to pop-up, and smaller businesses that do catering and desserts spots were being made. Now, we get to see Filipino food in a different light, as it becomes a part of the fine dining experience. In case you haven’t heard of these chefs yet, here is an introduction to the first Filipino chefs to gain a Michelin star!

1. Kasama | Chef Tim Flores and Chef Genie Kwon

Kasama, owned by Chefs Tim Flores and Genie Kwon, is the first Filipino restaurant to gain a Michelin-star. Based in Chicago, Kasama is a restaurant that features elevated Filipino dishes and french pastries inspired by Filipino cuisine. On the daytime menu you can find classics like chicken adobo and corned beef breakfast, as well as their popular ube basque cake. In the evening, you can reserve a spot to experience their 13-course Filipino tasting menu.

Chef Flores really wanted to create an environment that introduces Filipino food to those that have never had it before. During Kasama’s dinner experience, Chef Flores goes into the origin and history of the dishes he serves. Living up to the meaning of Kasama, which roughly translates to “together,” Chefs Flores and Kwon do a great job of bringing together the community and inviting others to learn about and enjoy Filipino food.

2. Soseki Modern Omakase | Chef Michael Collantes

Soseki is a 10-seat, multi-course omakase experience in Orlando, owned by Chef Michael Collantes. The tasting menu changes every month, and explores seasonal, local ingredients from Florida. It’s paired with a global sake and wine program. Although his restaurant focuses on Japanese cuisine, Chef Collantes does occasionally incorporate common Filipino flavors such as calamansi, or sinigang with miso soup. He’s also added lechon kawali to his menu, when using pork belly.

In an interview Chef Collantes did with "Being Filipino" podcast, in relation to integrating Filipino ingredients, he mentions that “if [the restaurant] was just Japanese, it would be an amazing story, it just wouldn’t be [his].” Taking pride in being Filipino and staying connected to the culture, Chef Collantes has also opened several other businesses focusing more on Filipino food. Taglish, which unfortunately has recently closed, was a fast casual restaurant founded by Chef Collantes. It blended Filipino tradition and his American upbringing, shared through cuisine. Taglish also hosted pop-up events called Kamayan Supper Club, which were kamayan style dinners. Despite Taglish being closed now, there’s hope for seeing them again in the future. 

3. Kadence | Chefs Jennifer and Mark Berdin

Kadence is another intimate omakase experience in Orlando, owned by Chefs Jennifer and Mark Berdin. What started as a small stand at the East End Market, soon grew to this Michelin-star restaurant. This 9-seat restaurant serves a multi-course tasting menu, paired with a curated sake selection made by Chefs Jennifer and Mark, who are both certified advanced sake professionals. You can also order sake, desserts, and food to-go, Thursday through Saturday.

Kadence was initially co-owned by Jennifer, Mark, and their friend, Lordfer Lalicon, who has since gone on to open a fine-dining Filipino restaurant called Kaya. Even though Jennifer and Mark don’t focus on Filipino cuisine, their culture still plays a role in their journeys to becoming Michelin-starred chefs. Mark spent his childhood in Bohol, and in an interview with Edible Orlando, emphasized the significance of his upbringing on his motivation to work harder and his perspective of the world. He now prioritizes traveling and staying up to date with world events, not only to be able to converse with any customer on any topic they may bring up, but to inspire his food.

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Written By Jessa Gagarin

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