When Vask Gallery reopened as Gallery by Chele early this year, it was announced that chef Chele Gonzalez would also be opening a smaller, more experimental, venue, aptly named Studio Lab, or, as it is sometimes stylized, Stvdio Lab.
While attending the pompous, vainglorious, glamorous and utterly enjoyable ceremonies in Macau for Asia’s 50 Best Restaurants, we filled the time between delectation and mastication with speculation as to which of the current generation of chefs would get on the list next year.
This recipe was originally published in Southern Living, July 2017.
Chele Gonzalez The Traveling Chef [one_half padding=”0 5px 0 5px”] [/one_half][one_half_last padding=”0 5px 0 5px”] [/one_half_last] “I [rarely] cook at home,” declares Manila-based Spanish chef Chele Gonzalez, possibly since he’s
The latest foreign chef to descend on Gallery Vask and collaborate with its resident chef, Chele Gonzalez, was Andre Chiang of Restaurant André, third on the list of Asia’s 50 Best and 46th on the list of the World’s 50 Best—one place up, deservedly, from Alain Ducasse’s overwrought restaurant at the Plaza Athénée in Paris.
“I never do four-hand dinners,” scowled an internationally renowned chef I had interviewed, who described himself as a “dictator” in his restaurant. It’s easy to understand the chef’s attitude; his
The ongoing summit of Asia and Pacific leaders is meant to be focused on economics, but it would be safe to say that much of the conversation—even if not in
Once in a while it’s good that boundaries break down.
Eating tulingan, dilis, dulong could help save the ocean.
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