Chele Catering: Chele González’s delicious foray into bespoke catering

Over the years, González and his team had been meticulously developing the concept until the day it was ready to make its debut. To them, it was not enough to deliver high-level cooking outside the restaurant; the vision was to replicate their passion for fine dining in entirely new spaces, retooling the logistics to make what might seem impossible, possible. “I have been doing events for many years.” When asked about how he’s able to pivot from restaurant service to catering, he says, “In Spain, I worked for the Guggenheim Museum at Nerua as the head chef in charge of events for years, doing big events for 1,000 people in the museum, even serving the King of Spain. I have also worked in hotels. This new project makes me very excited. There are so many things to do in the catering world. Catering is a different animal from the restaurant world. It is exciting to bring restaurant-quality experiences to different locations. I like challenges. Thankfully, my experience helps me work in different situations,” González relays.

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Chele Catering offers two distinct expressions of his culinary philosophy, one that is hyper-focused on excellent quality produce and precise cooking technique. The first, under the Chele Catering name, is sophisticated and dramatic: plated multi-course dinners where the chef’s Spanish heritage meets contemporary continental cuisine and technique, with healthy touches of Philippine inspiration. Picture tuna kinilaw draped with Japanese uni and caviar, grouper in beurre blanc scattered with ikura, or A5 Wagyu paired with cherries. Each plate is a story in itself, often accompanied by wine pairings, bespoke cocktails or interactive live stations.

The second, Deli by Chele Event Catering, offers a more casual yet no less elegant experience. Here, the offerings range from artisanal sandwich bars and grazing tables to themed buffets that might feature cochinillo tacos, octopus inasal yakitori, or beef pastrami layered with tomato marmalade. It is the kind of food that encourages conversation—generous, flavourful and beautiful without being too formal.

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“Chele Catering is more exclusive and for more niche, fine-dining experiences. Here you can expect high-level cooking for plated dinners. There can also be buffet spreads with live stations, cooked on the spot. Deli by Chele is more laid-back and casual, and humble but limited to live station buffets, grazing table set-ups, sandwich bars and pass-arounds, with more Spanish and Filipino-style cooking. We can cater to different market segments with both these offerings,” explains González.

The operation’s polish comes not only from González’s culinary vision but from the ensemble beside him. “It was essential to me to build the right team,” he underscores. Besides his wife and partner, Teri, who brings decades of experience from luxury hospitality, beverage director Cyril Addison curates drinks with the same creativity found in the food. At the same time, González’s right hand, chef Carlos Villaflor, ensures that execution remains seamless no matter the setting. All together, they choreograph events with precision and undeniable taste—every detail considered, every movement deliberate. “Build the right team. A good work environment is essential. My wife is key, Teri—she brings so much to the table,” he specifies.

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For González, this new chapter provides him with a fresh chance to challenge his creativity. Those who know him attest that the man cannot sit still. “The most important aspect for me is to create unique experiences for special occasions,” González adds. “We will try to accommodate our clients’ needs.” He says that his ultimate mantra is “never compromise quality,” adding, “If we cannot do it for whatever reason, then I would rather not accept the project. It is all about hospitality; we love making people happy. We got into this work because we love serving people, creating for people, and making them smile.”

Making these unique events shine and operate without a glitch requires significant adaptation. Sitting down with your client, learning who they are and what they need, is essential. The team worked day in and day out to develop a colourful range of diverse menus and event packages for clients to choose from. This makes it both easier for the client, reducing the need for mental effort, and streamlines operations for the kitchen team, too. Of course, they are more than able to create tailor-made bespoke experiences to suit your cravings and wild ideas. “We can do events for eight to ten people or 500. Flexibility is key,” he notes.

However, do take note that what Chele Catering offers is a spectacular culinary occasion. “We are more focused on the dining experiences versus the décor and design. We usually refer to someone else for that. We provide tables, chairs, tablecloths, and centrepieces—more simple elements but still elegant. For more detailed flowers and elaborate event design, we can help refer to our partner suppliers. But for every Chele Catering event, we provide all the chefs, servers and even a sommelier,” González elaborates.

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With each new client, a fresh and beautiful challenge unfolds—yet another yummy (welcomed) problem for this powerhouse chef to solve. To make your next milestone anniversary, birthday bash or holiday celebration even more striking, let Chele Catering prepare the table. With every new event, memories are made over tasty bites and stunning plates which bring smiles and fulfilment to the faces of not only your guests, but also to the Chele Catering team.

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