Find out why you should know about this seasoned chef:
Spanish chef Carlos Garcia Rodriguez has worked around the world and in Michelin starred kitchens and now happily called the Philippines home, heading up two concepts of his own. Spending over a decade in London working under acclaimed Chef Alexis Gauthier at his top tier restaurants Roussillon, and Gauthier, made Chef Carlos a seasoned culinary veteran.
In London he was the head of menu development, constantly innovating and developing new dishes for these high-end establishments, living a stressful life. As the years went by, Chef Carlos began craving for a change of pace, a change of scene.
When the opportunity to come to a foreign country to help consult and work with a brand-new concept presented itself, this culinary talent thought, why not? He took the leap and joined The Black Pig team along with Berna Garriz and Chef Tricia Macdonald.
Currently, Chef Carlos is at the forefront of both The Black Pig, and the more casual Pig Pen, bringing his culinary prowess of fusion cuisine to diners in the country. At The Black Pig you can expect local influences artfully woven into European dishes. Pig Pen on the other hand presents much more international flavours and a greater fusion of cuisines. The menu travels around Asia, re-working some classic dishes and popular flavours while infusing Western touches.