BGC then opened up a new world of food. It was here that I met Chele González, a chef who brought a unique blend of Spanish technique and Filipino flavor. At her restaurant, Vask, she combines tradition and modern ways of eating. She is not just a chef; she is a researcher of culture, history, and ingredients, always with a passion for Filipino ingredients.
At Vask, every dish has a story—from kinilaw, to tenderloin with black garlic and sweet potato puree. Chele is known for his “false simplicity,” where food looks simple but is full of complexity and skill. With every guest, you can feel the care and attention to detail.
Now, his experience is brought to Chele Catering. This is no ordinary catering; every occasion, wedding, or event has the same quality and story as his restaurant. He joins his team—chef Carlos Villaflor, Teri González, and Cyril Addison—to ensure a perfect experience in food and service.
Now, her food is easier to experience through The Fifth at Rockwell. Here, every event becomes seamless, from the decor to every dish. Filipino cuisine, Chele says, is on the rise, and her catering is proof that fine dining can now be brought to your home.
With every meal and story, you'll see Chele's love for Filipino ingredients and culture. From the Gallery to Chele Catering, she continues to show that food isn't just about filling the stomach—it's about experiences and memories.
