Chele González

Originally from northern Spain, Chef José Luis “Chele” González has made an enduring mark on the Philippine culinary scene. After a career shift from DJing, he trained in some of the world’s most acclaimed kitchens, including El Bulli, Mugaritz, and El Celler de Can Roca. What began as a short visit to the Philippines evolved into a lifelong pursuit of culinary creativity and cultural connection.

Renowned for his progressive and R&D intensive menus, González masterfully blends local ingredients and traditions with modern techniques and global influences. At his flagship restaurant Gallery by Chele, 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.

In 2025, Gallery by Chele and Asador Alfonso featured in Tatler Best (top 20 in the Philippines and top 100 in Asia). Gallery by Chele achieved a remarkable milestone, earning both a Michelin One Star and a Michelin Green Star for sustainability. His restaurant Asador Alfonso also received its first Michelin Star, further cementing his status as one of the region’s leading chefs. Alongside these accolades, González expanded his culinary ventures with Chele Catering, a bespoke event dining concept that extends his signature creativity to new audiences.

Beyond his restaurants, González continues to champion Filipino gastronomy internationally through events such as Madrid Fusión, while overseeing Deli by Chele, Chef Chele’s Kitchen for burnt Basque cheesecakes, while advising other eateries through his consulting firm, Adviche F&B Solutions.

His ability to bridge cultures, cuisines and disciplines reflects a restless curiosity—one that continues to redefine the boundaries of contemporary dining in Asia.