(Last of two parts)

 

WE CONTINUE our two-part series on 10 must-know chefs in Cebu and the must-try dishes on their respective menus. This next group of five chefs should be good enough reason to go on a food trip here.

 

Philippe Estienne

 

Restaurant: Tymad

 

Culinary background: I was only in university for one year before I spent three years in the French Navy and worked for a French telecom after that. I didn’t like working in an office, so I looked for something else and had the opportunity to work in a restaurant.

 

It was easy for me, because I always liked to cook. The first restaurant I worked for was in Marseille, Chez Fonfon, a specialist in bouillabaisse. I worked in many other restaurants after that, learning cooking and pastry making.

 

Food philosophy in three words: All about taste

 

A chef you look up to: Gaston Lenôtre. I also admire chef Gusteau with the rat, Remy, in the film “Ratatouille.” I believe in his philosophy, “Anyone can cook.”

 

Who is the one person you would love to cook for? I have two—my mom and my grandmother. They have both spent their lives cooking, going to open market every day to make something different and fresh to always please their family. And, believe me, a French family is quite hard to please when it comes to food!

 

If you were on death row, what would your last meal be? Roast leg of lamb from Sisteron in the French Alps and a wide assortment of cheeses

 

If you could dine anywhere in the world, where would it be? Somewhere in Provençe facing the Mediterranean Sea, surrounded by lavender fields and olive trees, listening to the song of the cicadas.

Apart from your own restaurant, what’s your favorite place to dine in Cebu? Japanese restaurants, like Kagura and Nonki

 

What is your specialty dish? My croissant, Kouign-Amann, foie gras, smoked salmon, and I am also known for my cakes and savory crepes.

 

 

 

Chip Lopez

 

Restaurant: Kairos by The Lazy Chef

 

Culinary background: Diploma in Advanced Culinary Arts and Professional Kitchen Management from The Academy for International Culinary Arts (AICA) in Cebu City; Plant-based Whole Foods Cooking Internship from Cleveland Clinic Wellness Institute (CCWI) in Cleveland, Ohio

 

Your food philosophy in three words: Fresh, balanced, fun

 

A chef you look up to: Chef Jim Perko, a culinary Olympian and my personal hero

 

Who is the one person you would love to cook for? My brother

 

If you were on death row, what would your last meal be? A salad. I’m just kidding! My favorite comfort food as a child—burger, fries and a thick vanilla milkshake

 

If you could dine anywhere in the world, where would it be? The streets of Marrakesh

 

Apart from your own restaurant, what’s your favorite place to dine in Cebu?

 

At the back of my car, parked on a mountaintop, eating pizza quattro formaggi with arugula

 

What is your specialty dish? The Lazy Chef Veggie Burger

 

 

Derek Dytian

 

Restaurants: Chika-an sa Cebu, Big Daddy food truck, Brique, Big Mao, Creative Cuisine Catering Services and Kaffee Alde Bakeshop

 

Culinary background: Culinary Institute of America

 

Your food philosophy in three words: Simple, fresh, unpretentious

 

A chef you look up to: Wolfgang Puck

 

Who is the one person you would love to cook for? My wife, because I still haven’t made an actual meal for her since we got married!

 

If you were on death row, what would your last meal be? Barbecue or fried chicken

 

If you could dine anywhere in the world, where would it be? New York

 

Apart from your own restaurants, what’s your favorite place to dine in Cebu? Matias. It’s always comforting to have barbecue!

 

What is your specialty dish? My Gangnam chicken and lamb adobo at Brique

 

 

Lor Torres

 

Restaurant: Isidra Comfort Cantina

 

Culinary background: At-Sunrice Global Chef Academy, Singapore

 

Your food philosophy in three words: Fresh, simple, tasty

 

Chefs you look up to: Nobu Matsuhisa, Wolfgang Puck and Masaharu Morimoto

 

Who is the one person (living or dead) you would love to cook for? My Lola Isidra and Julia Child

If you were on death row, what would your last meal be? Chicharon, balut, crabs, steak, shrimps, pinangat, oysters, kinilaw, lechon, kansi and rice—lots of rice!

If you could dine anywhere in the world, where would it be? Taiwan, France and Japan

 

Apart from your own restaurant, what’s your favorite place to dine in Cebu? Ned Nanay’s Barbecue and Grill

 

What is your specialty dish? Crispy sour cream chicken wings, seared tuna and grilled oysters

 

 

Marco Anzani

 

Restaurants: Anzani, Gusto in the city and Gusto Mare by the sea

 

Culinary background: I’ve worked as a chef in 26 countries across five continents. My 30-year experience has taken me from cooking for Michelin chefs and jet-setters to private islands and the streets.

 

Food philosophy: Creative, fresh, progressive

 

A chef you look up to: Gualtiero Marchesi

 

Who is the one person (living or dead) you would love to cook for? Albert Einstein

 

If you were on death row, what would your last meal be? Veal cutlet with porcini mushrooms and white asparagus

 

If you could dine anywhere in the world, where would it be? 360 in Istanbul

 

Apart from your own restaurants, what’s your favorite place to dine in Cebu? Sushi at Chibori on Wednesdays

 

What is your specialty dish? Open spinach foie gras and Camembert lasagna