Cover Chef Chele González
Chef Chele González
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To lessons learned, friendships forged, and significant strides made in the name of great food
Chele González, Carlos Villaflor, Juan Carlo Calma and the Gallery by Chele team have learned a great deal over the last decade in the Philippine F&B industry. All those years ago, they set out to build a restaurant with both an experience and ethos unseen before in the country. They realised their vision to be a hub for diverse immersive experiences, having birthed both the fine dining Gallery by Chele (which also has its own R&D arm), plus their consulting firm, Adviche. Menu after menu, they challenged the culinary norms in the Philippines and heavily contributed to elevating the fine dining scene in the country.
Chef González, a native of Santander, Spain, found a home in our country and quickly fell in love with its people, food, and potential. He soon grew almost obsessed with our flavours and produce and enthusiastically immersed himself in Filipino culture, exploring its diverse regions first-hand. No one can say that he does not walk the talk. The cuisine González presented to the Philippines evolved from the Spanish food found at what was then, Vask, to the global, Filipino-forward menu you see at Gallery by Chele today. At his flagship restaurant, they boldly, creatively and scrumptiously showcase all that he has learned via various nuanced, well-researched dishes that show both craftsmanship and restraint.
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Today, the team dubs their food as ‘terroir cuisine’. At the restaurant, they focus on three pillars: subtle flavours, refined culinary skills, and local Philippine produce. Sustainable practices, ranging from the sourcing of food and relationships with farmers to corporate culture, are integral to what Gallery by Chele stands for. In fact, in the restaurant’s own backyard (so to speak), they have their own vegetable and herb garden. Gallery by Chele’s efforts have played a powerful role in bringing Filipino produce to mind when discussing haute cuisine and formal dining. In time, it no longer played second fiddle.
To González, education is vital to the growth of the Philippine F&B industry. He shares with us how proud he is of the team that now leads the kitchen and continues to follow the standards he established. They have mentored many chefs and names in F&B, imparting their culture of sustainability, work ethic and love for the Philippines. When speaking with González, he remarks that he views his efforts, the wins and failures and all the learnings over the last decade as an investment in the future. By developing these connections with his team and continuously driving home his philosophy, González hopes that the next generation of chefs who have trained with him values the same relationships and cultural lessons he cherishes.
See also: Mōdan MNL ventures beyond Japan with its third menu
Above Garden tart by Gallery by Chele
Garden tart by Gallery by Chele
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As part of his culinary journey over the years, González has collaborated with titans in the industry from the Philippines and around the globe. From his perspective, joining forces with other F&B talents is a phenomenal opportunity to grow and push your own boundaries. To celebrate the iconic milestone of 10 years in the game, González invited international heavy-weights that he has admired and worked with to join him in the Philippines, namely: Virgilio Martínez (Central in Peru), Andoni Aduriz (Mugaritz in Basque Country), Julien Royer (Odette in Singapore), and Jose-an Alija (Nerua Guggenheim in Bilbao). From the Philippines, chefs Jordy Navarra (Toyo Eatery), Margarita Forés (Cibo di Marghi, Grace Park, and Lusso), and Bruce Ricketts (Mecha Uma) joined the party, too.
“All the chefs have cooked with us in Gallery. At some point in our history, they have shared themselves with us and been a part of our story. Andoni has been one of my mentors and inspiration. My time in Mugaritz is when I fell in love with the culinary world. With Virgilio, his inspiration is his country, and that is [an] inspiration to us. We take a similar approach to cuisine. Jose-an was my mentor, too; I grew up in the kitchen with him. My cuisine is similar to his as well. Julian is a dear friend, and I think he revolutionised what French cuisine is today. Jordy, we started at the same time, and like Bruce, we grew together. Margarita is like our mom; she has always taken care of us. Each one of them makes us who we are today,” González said, gushing about his peers.
See also: Inatô by JP Cruz, a new Filipino dining experience
“At the heart [of it all] is the belief that our friendships, both here and abroad, are what make Gallery by Chele a better restaurant,” adds Carlos Villaflor, executive sous-chef of Gallery by Chele.
The team shows no signs of slowing down. In 2023, they also launched Medium Rare, a music-forward concept with F&B at its core. The restaurant is also releasing a new menu soon, so be sure to keep an eye out for what is next for Gallery by Chele.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
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Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
