JP Anglo, master mind of Sarsa, Mai Pao & Mu Shu and Liberation Shawarma, has always loved to eat. From a young age he was exposed to great meals, having grown up with a foodie family. JP's passion for food began when he became very interested in being able to make the food that he loved to eat. However, he only realized that he could make a career out of that passion, much later on. 

He was greatly influenced by his aunt and his father’s half brother – they both taught him all about Chinese cuisine and helped sharpen his skills. After deciding that the culinary world is where he wanted to be, JP attended the Cordon Bleu in Sydney, Australia and the Center of Culinary Arts (CCA) here in the Philippines.

Our Generation T top 100 lister, celebrity chef JP Anglo has elevated and brought great attention to our local cuisine. He talks to Philippine Tatler to tell us more about his passions and his career:

Philipine Tatler: What is it that you love about food?

JP Anglo: I love flavours and textures and the way food makes me feel. I love that food can make or break your day; it can really affect your mood. It’s such a big part of our lives in that way.

PT: If it was your last meal on earth, what 3 courses would you have?

JA: Hmmm. I would absolutely have a bucket of the freshest oysters from all over the world, then the best lechon in the Philippines, a delicious suckling pig cooked by the best lechonero, stuffed with fantastic pinoy ingredients. For the last course I would probably have an entire paellera of paella because who cares about eating carbs on your last day on earth, right? 

PT: What do you cook for yourself when you are at home?

JA: 5 minute meals! I have perfected microwave meals. I want to make something simple and easy after a long day
PT: What would you like to tell people when they are eating in your restaurant or in any other restaurant for that matter? Any advice on how to properly appreciate a meal?
JA: Do not rush. Eat slowly so you can taste every flavour and feel all the textures. You need to appreciate the food and the dining experience. Pay attention to your food. Don’t pile everything on your plate either, you should eat by courses. Don’t let things mix and mingle -- let food and dishes stand on their own to shine, to be able to truly appreciate it.

PT: If you could cook any other cuisine what would it be?

JA: Italian.

PT: Can you tell me a bit about your TV show? What do you enjoy about Hungry with Chef JP?

JA: It is a passion project. It combines my loves in life. We go to great surf spots and cook Filipino food that is inspired by the location, the ingredients and the local styles. The show is more than a show, it’s a journey that we document. We all learn from each other. I cook for the locals and I learn from them and they learn from me too. I love that there are always different flavours, different ingredients and new techniques. It is very spontaneous. They show me their traditional methods and then we do our own interpretation. The other week, I created a big spread of food and the locals could not believe that everything was all from their market. I love to show these communities we visit that they can elevate their food -- that with their local market, their resources, they can create amazing things. I want people in these small towns to be encouraged to think outside the box.
PT: How has the show affected you as a chef?

JA: It affected me as a person. I learn so much about life from everyone I have met. It teaches you to roll with what life throws at you. There are difficult conditions that we are faced with at times forcing us to problem solve, to find a way to make things work. I have learnt so much more about food and my self by learning about where things come from, the stories behind dishes and my connecting with our country.

PT: You began with your family’s Chinese restaurant -- How did Sarsa evolve?

JA: Right after culinary school I put up a Chinese restaurant because, who doesn’t love Chinese food! My family is Chinese, not many people know that. I can cook a Chinese meal with my eyes closed. After a while I went to business school to learn more about the back end of the industry, when I came up with my concept for Sarsa. I wanted to highlight no other cuisine but our own. I am proud of our food and I love our flavors, so why not do a Filipino concept. My sister and her husband believed in me and helped me put up the restaurant.

PT: Why Sarsa catering? What made you venture into the catering business?

JA: I wanted to bring my food to you! I wanted it to be easy for people to eat Sarsa’s food. With the traffic growing in the city today, I thought why not bring the food straight to you. We can create anything you would like from our Sarsa menu for you to enjoy at home. I wanted everyone to be able to enjoy my food, at any location.