Meliomar, provider of Sustainable Seafood Solutions, and the current company I'm working for, was invited to support the Young Talents Escoffier Philippines 2019 last May 27 to 29. It's a prestigious competition for young chefs that allow them to exemplify their unique culinary flare, as well as provide a space for current masters of their craft to transfer the knowledge to new blood, ensuring the growth and future of the culinary world. ​

In the said competition, the fundamental skills and creativity of the young chefs were tested. Six emerged from the numerous entries: Russel Dane Pio (Malayan Colleges Laguna), Liz Soriano and Joel Hernandez (CCA Manila), Jodana Ha Yun, Don Patrick Baldosano, and Ria Garcia (Enderun Colleges).

In collaboration with Apotheke Craft Spirits, Wine Warehouse's craft spirit division, I was tasked to design the cocktail menu of l'Entrecôte Manila at Forbestown, Taguig early this year. Although l'Entrecôte describes as "a modern Swiss-French Steak and Fries Bistro",  the owner and I still wanted to incorporate the vintage feel that was representative of our company.

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