From New York To Manila, this chef cooks from the heart.
Who is Tom Bascon and why should you get to know him? After graduating from the French Culinary Institute, working in New York at Nobu (famed Japanese-Peruvian restaurant of Chef Nobu Matsuhisa), and providing top-notch catering services, Chef Tom Bascon has found his home at M Dining.
This man is the executive chef of M Dining. He has further cemented this already much-loved dining establishment’s stellar reputation in the metro. Since Tom’s kitchen take-over M’s menu has become even more crave-able and memorable. He introduced a masterful fusion of Asian flavours with a great respect for the produce.
His love affair with Japanese cuisine blossomed during his time at Nobu. The attention to detail and appreciation of quality produce behind Japanese cuisine pushed Tom to refine his skills and elevate his culinary prowess.
Read on to learn more about this chef:
What would your last three-course meal on earth be?
I wouldn’t do a three-course meal. I’d do my three guilty pleasures: coffee ice-cream; a nice, juicy bacon cheese burger; and I have got to represent my chicken inasal with garlic rice from Aida’s in Bacolod.
Describe your culinary style.
If people remember Tom Bascon, it will be because Tom Bascon always cooked good, honest food. In terms of style and technique, it’s very French because I went through the French Culinary Institute. My exposure to Japanese cuisine, having worked at Nobu NY for five years, was also an eye-opener for me. The aesthetics of plating and so forth I learnt there.