Cover Tatler Best Rising Star 2026 Charles Montañez in Liyab
Tatler Best Rising Star 2026 Charles Montañez in Liyab
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The Tatler Best Rising Star for 2026 finds value in being deliberate and gives credit to the people and experiences—both good and bad—which helped mould him
Many young chefs look to their heroes in books and on TV screens—iconic figures that they aspire to become and pattern their careers after. But, for chef Charles Montañez (Liyab/Mamacita), who was recently recognised as Tatler Best 2026 Rising Star, he admits that he did not have to look far for a mentor. His love for food stems from the most important woman in his life: his mother. “My earliest memories of food are deeply tied to my mum’s cooking and the dishes and flavours she introduced me to at a young age,” he confesses. “Those experiences shaped not only my preferences, but also the ways I understand flavour pairing and appreciate the outcomes of taste notes whenever I create dishes of my own.”
Montañez gives her credit for planting the cooking gene in the family. In fact, he says going down the hospitality path is his small way of honouring her. “My mother has always been one of my biggest inspirations,” Montañez admits. “She once dreamed of becoming a chef herself, but was never fully able to pursue it because of her responsibilities in supporting my father’s business. In many ways, I feel like I am living out that dream for her.” It was through her cooking that he saw how food is not simply a necessity or nourishment but a conduit for human connection. “It was very clear to me that I was raised in a home where food was never bland or thoughtless. Every dish she made felt soulful and full of care, and that became the foundation of how I understand food and approach my craft today.”
Above Tatler Best Rising Star 2026 Charles Montañez as a baby
Above Tatler Best Rising Star 2026 Charles Montañez in Liyab
Tatler Best Rising Star 2026 Charles Montañez as a baby
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Montañez candidly confesses that while he did go to culinary school, he was not particularly good at it. However, this shortcoming made him more determined to excel and stand out. “It pushed me to work harder and carry a certain grit within me through my first kitchen jobs, as if I constantly had something to prove to myself. Over time, I began to see real progression in my craft and the skills I was developing, and that growth became deeply fulfilling and addictive.”
He found work locally, but eventually made his way to Singapore, where he rose through the ranks and eventually became head chef at one of the restaurants there. It was there that Montañez learned many things about leading his own team and dealing with different personalities in the kitchen. More importantly, it’s where he mastered the art of open-fire cooking, which he now applies at his fine dining restaurant, Liyab.
See also: Foodie Finds: where does Nicole Ortega like to eat and drink, and what does she order?
Above Tatler Best Rising Star 2026 Charles Montañez's dishes at Liyab
Tatler Best Rising Star 2026 Charles Montañez's dishes at Liyab
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Still, more than the technical skills he picked up over the course of his career in hospitality, Montañez appreciates the values that his early mentors instilled in him. “Another person who deeply inspired me was a chef I worked for, chef Matthew Bates,” Montañez says, speaking of the British chef and restaurateur who operates CargoFish and Boudica. “In an industry often shaped by hostile environments and harsh ways of teaching, he stood out completely. The way he handled people with faith, respect, and calm authority left a lasting impression on me. Working with him made me realise that being aggressive or intimidating is not what earns genuine respect from a team. Instead, people respond to leaders who are firm in their standards while still treating others with dignity, trust and humanity.”
Sadly, not everyone who crossed his path had the same values as Bates, but those unpleasant interactions only led Montañez to gather more valuable lessons. “It taught me, in a very real way, how important it is to surround yourself with the right people. The environment you choose, the people you work with and the energy around you all have a ripple effect, not only on your work, but also on your mindset, growth and overall well-being. That experience made me realise how much being surrounded by the right people and culture can shape both your career and the kind of person you become.”
See also: Toma Toma celebrates the Philippines through food, drink and craftsmanship
Above Tatler Best Rising Star 2026 Charles Montañez’s food at Liyab
Tatler Best Rising Star 2026 Charles Montañez’s food at Liyab
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And the person Montañez has become is someone who is poised for success through kind ambition. In fact, Liyab is launching a completely new tasting menu soon, simply because their repeat customers are clamouring for more. The outdoor terrace will also soon be ready and has been fitted with an extended roof to prepare for their offshoot concept, Onta (a truncation of the Ilonggo phrase ‘kaon ta!’). This will feature Filipino barbecue (with that Montañez flair, of course) served à la carte. Furthermore, Montañez’s Mexican bar concept with the Dr. Wine group, Mamacita, continues to pack their dining room in BGC as they expand southward to Molito Lifestyle Center in Alabang. “It’s an exciting period of growth,” he satisfyingly declares.
Above Tatler Best Rising Star 2026 Charles Montañez | The interiors at Liyab
Tatler Best Rising Star 2026 Charles Montañez | The interiors at Liyab
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With all the wisdom he has gathered along the way, it would be remiss of Montañez not to share with those who now look to him for inspiration and guidance. He offers two lessons learned that support why he earned our Rising Star award: “One that has always stayed with me is never mind moving slowly, as long as you are never moving backwards,” Montañez imparts. “Growth does not always have to happen fast—what matters is that you continue progressing and pushing forward. Another important lesson I’ve learned is to never let other people define what you can or cannot do. I strongly believe that we owe it to ourselves to pursue our full potential and never become complacent. There is always room to grow, improve and discover more about what we are capable of becoming.”
Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
