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Though he hails from the rich culinary landscape of Bacolod and honed his skills at Le Cordon Bleu, JP’s entrance to the Manila dining scene came with birthing pains. It’s a tough crowd, he will attest, but his perseverance with Sarsa, Kafé Batwan, and Liberation Shawarma have definitely paid off. These days, JP enjoys rockstar status in the culinary world. Not only is he a Master Chef, his energy and youth expressed in a lifestyle of travel and surfing have built a halo of influence around him that he is using to push the boundaries of Filipino culture and cuisine.
What motivates him: Popularising and elevating Filipino cuisine.