Chef Carlo Lamagna is a Philippine-born, Detroit-raised, CIA and Chicago-trained chef. Lamagna is the mastermind and Chef-owner of the Filipino restaurant, Magna. In the city of Lamagna’s early childhood, Detroit, he grew up amongst Midwestern sensibility and genteel, gained a strong sense of family and an understanding that food was from farms, not grocery stores. His mother Gloria sent young Lamagna and his elder siblings to the Philippines to live with their father, Wilfredo. Gloria and Willie wanted their children to be in touch with their culture. “Spending time in our ancestral home, we slaughtered pigs, goats and other animals,” Lamagna said. From his father, cooking and eating in this way, said Lamagna, “We learned that nothing is beneath us.” While Lamagna cites respected chefs influential in his career, philosophy, and leadership style like certified Master Chef, Brian Beland at the Country Club of Detroit, Bruce Sherman of North Pond, and Paul Virant of Vie in Chicago, the chefs he most reveres are his mother, Gloria, and late father, Willie.