Chef Claude Tayag is often known for his and his wife's multi-awarded restaurant, Bale Dutung. Yet the Kapampangan native is also a known multi-hyphenate and gourmand. Author, painter, and restaurateur, chef Tayag reveals that he was the first to have introduced Anthony Bourdain to sisig and lechon. Having been described by Bourdain as an "iconoclast", Tayag reminisces on his experience with the legendary traveller in a recently concluded talk hosted by the Department of Tourism.
"He knew so much, but he didn't push [his knowledge]. He just went along. He let me talk, he just listened and absorbed," Chef Tayag recalls. Bourdain, who's had his fair share of experience in Philippine gastronomy, has been known to adore sisig. He is among the handful of international travellers who've spotlighted the esoteric delights of our seven thousand islands, affirming it in his own way by being sincerely interested in what we had to offer.