Chele Gonzalez simplifies event food requirements with a polished and bespoke take on catering
A happy Chele Gonzalez is a wonderful sight to see.
This was clearly evident after talking to the beaming chef on the night he previewed his innovative and refined dining experience meant for events with as little as 10 persons and gatherings of up to 300 guests.
And to pull it off with such aplomb is an icing on the cake of what Gonzalez says was an intense and nerve-racking baptism of fire. That even if he had “silently” catered clients such as Louis Vuitton, Lexus, Lucerne, and Ferrari Philippines, the weight of expectation among a large volume of discerning guests still makes a chef of Gonzalez’s caliber apprehensive.
“I’ve cooked with famous chefs around the world but today, it was intense and I was a little bit nervous,” he confesses.
Simply called Chele Catering, the new catering venture complements his bespoke Deli by Chele Event Catering to tailor a next-level experience with the care, patience, and attention to detail that have come to define some of Gonzalez’s range of highly touted restaurants.
But the idea of launching his own catering operations started as far back as 10 years ago. Back then, he says, he felt it was not the right time given the need for a team and a commissary as well as full commitment to this venture. “And I wanted to do something that is a long-term project because restaurants require so much of your time and presence.”
If it feels like Chele Catering is akin to friends coming together to create more memorable experiences, it kind of is.
His varied work at Asador Alfonso, Gallery by Chele, and Cantabria, among others, touch on his Spanish heritage and personal motivations that carve out space for creativity. On Chele Catering, which is still influenced by his signature moves, there is another important touchpoint at play—his wife Teri Gonzalez.
“This is something that I’m doing with my wife. I want to have something with her that we can grow and in the future, you know, leave a legacy,” he says.
Teri’s 25-year experience in the F&B industry proves valuable in this endeavor. And so do longtime partner chef Carlos Villaflor and beverage expert Cyril Addison whose specializations carry over into the kitchen and the front of house as well as the wine and cocktail pairings.
If it feels like Chele Catering is akin to friends coming together to create more memorable experiences, it kind of is.
First-class fare
On the magnificent 26th floor event space of Ore Central Building, there’s a directional flow at play upon entering. One that seamlessly integrates the casual Deli by Chele facet into Chele Catering as the primary vehicle for Gonzalez’s creative catering experience.
While the twin brands are distinct, they are equally complementary, too—each underscoring the effect of having friends and loved ones as partners. This isn’t any more evident than when a smiling Villaflor welcomes guests with tiny Bloody Mary tomatoes and truffle macarons, explaining the premise behind the new venture.
“What I did tonight is, let’s get good ingredients, let’s cook it well and less complicated, but you know, still fine cooking. Not fine dining but something approachable and uncomplicated”
Outside in the sky terrace, the tropical sundown spectacle flirts heavily with smart waitstaff keenly offering small pass-arounds of cochinillo tacos and scallop tartlets as you contemplate how to navigate the Deli by Chele live stations to the rhythm of a harpist in the corner. Next, you’re whisked away back inside the elegant main dining space for the sit-down dinner that shows Gonzalez’s shapeshifting tendencies.
“What I did tonight is, let’s get good ingredients, let’s cook it well and less complicated, but you know, still fine cooking. Not fine dining but something approachable and uncomplicated,” he explains. “You cannot put so many things because you will not be able to deliver it.”
“Uncomplicated in the sense of to be on point,” Gonzalez clarifies.
Food for good
And Gonzalez is on point. Even with the unmistakable clarity in the Chele Catering plates, the Spanish chef still wields a few creative tricks up his sleeve. His tuna “kinilaw” opener is more creamy than acidic but the Japanese uni, caviar, and shiso ratchet up the pop in the mouth.
The acidity finally springs on the even creamier grouper course. Mixed into the smooth potato emulsion, this bright tinge of sourness plays well with the ikura’s fishiness and beurre blanc’s richness, which all harmonize with the large flakes of grouper that come off with every slice.
The Japanese wagyu A5 course, meanwhile, features a strong medley of cherries and black garlic paste. They don’t overwhelm the meat but buzzes on the side, ready to blast through when needed. But the standout dish is actually its disorienting tropical closer of pandan ice cream, coconut and mango bits, and cereal prawn. It is also a clear-cut taste of the innovative experience Chele Catering espouses.
“Manila is a big city with a lot of events so to have a new player, it’s important to change a little bit how catering can be done. And it’s something that I always wanted to do”
“That actually was probably the most innovative,” says Gonzalez. “The wagyu, it’s not so common to have it with cherries. It’s still a modern and new approach but it’s with potatoes. The fish has a nice, citrusy potato. The kinilaw has very good ingredients—uni, caviar. But the dessert was the most innovative.”
It’s this shift out of left field that makes the Chele Gonzalez experience such a journey. Sweet, savory, nutty, toasty, and crispy—the first scoop hits you with stony questions (like “What am I really tasting?”) then as you continuously strip away the uncertainty of that first taste, it grows on you as the textures and flavor arrangements register as one, working together to deliver a unique dessert.
With a disarming approach to service amid the din and flutter of excited guests, this must be what it felt like during the days when Gonzalez headed the catering and events of the Guggenheim Museum in Bilbao where, probably completely unbothered, he once served King Juan Carlos I at one of their functions.
“Manila is a big city with a lot of events so to have a new player, it’s important to change a little bit how catering can be done. And it’s something that I always wanted to do.”
So, while a happy Chele Gonzalez is a wonderful sight to see, a happy Chele Gonzalez is also an unstoppable and formidable force to witness.
For more information, reach out via events@chelecatering.com or 0917-1605109 or follow @chelecatering on social media