Portland, OR
BIO
Born and raised in Portland, Oregon. Like most children of immigrant parents, I grew up in two worlds: An all American kid at school and Filipino as can be at home. Being a multi-sport athlete and honors student I seemed pretty normal. However, no one could imagine me at home eating fermented fish paste and braised pig feet with my bare hands. Nor did I want them to. I was sorta embarrassed and wanted to keep my home life private. My dual existence extended thru college and into my brief career in commercial real estate. In 2009 I left that industry to pursue my dream of becoming a chef. It was one of the best decisions of my life.
Since then, I've had the honor of working among some of Portland's best chefs and restaurants: Le Pigeon, Nostrana, Oven & Shaker, and XLB where I currently work as a sous chef.
I am so thankful and proud of what I had once kept secret. Filipino food and culture has made me the person I am today. I'm thrilled to be sharing my latest popup series 'JunJun' the Filipino term for Junior. This concept is a celebration of my Filipino American heritage, to honor all the JunJuns' of the past and inspire generations of the future.
Since then, I've had the honor of working among some of Portland's best chefs and restaurants: Le Pigeon, Nostrana, Oven & Shaker, and XLB where I currently work as a sous chef.
I am so thankful and proud of what I had once kept secret. Filipino food and culture has made me the person I am today. I'm thrilled to be sharing my latest popup series 'JunJun' the Filipino term for Junior. This concept is a celebration of my Filipino American heritage, to honor all the JunJuns' of the past and inspire generations of the future.