How 8 Filipino Star Chefs Started Out
photo property of Baked By Olga
Dear Foodie Fam,
I asked 8 Northern California Filipino culinary artists how they got started serving Filipino cuisine!
Food photo by IG users: @foodiefrotravels @mitchw0rk @kat.eats @deeknowsfood . portrait property of Marley’s Treats.
MARLEY’S TREATS’ GEMMA
Owner. San Francisco Bay Area.
After giving birth to (Jordyn) Marley, I found myself at home and baking and creating when she was napping. It led to social media posts and family and friends ordering for special events and then it just took off from there.
photos property of Chel Gilla.
TSELOGS’ CHEL GILLA
Owner. Daly City.
When I started the restaurant, I didn’t really know how to cook, I only knew the business side. If I was going to be serving authentic Filipino dishes, I knew I had to learn how to make them. That’s what pushed me to learn, and I haven’t stopped learning since.
photos property of Señor Sisig.
SEñOR SISIG’S GIL PAYUMO
Co-founder/Chef. San Francisco.
Growing up I was always around food and several of my family members had restaurants in the ‘80s. My Dad was a huge influence, since he was the cook in the family.
Before I went to Culinary school in my mid 20s, I was hesitant to pursue the food industry because of how much it would cost. Also, at the time computer technology was booming and I decided to lead toward that direction.
Long story short, I followed my heart and here I am now doing what I love.
photos property of The Sarap Shop.
THE SARAP SHOP’S KRISTEN BRILLIANTES
Co-Founder & CEO, SOMA Pilipinas in SF
I'm def not a chef, but my partner JP is! I just love to dream up treat meals for our loved ones. Each dish on our menu is inspired by the favorite dish of someone we love.
JP used to work in HR for One Medical but wasn't feeling personally satisfied. So one day, he quit and tried his hand at working in kitchens for free because we couldn't afford to send him to culinary school. He loved it and just continued to learn on the job at different places.
JP is a very introverted person and cooking became a way for him to express himself and show people he cares. It's why one of our taglines is "food is our love language."
We continued down the path of opening a food business because we wanted to contribute to the evolution of food's ability to spark moments of connection. By making menus that are inclusive and intentional of welcoming of all types of people, we are able to support more connection amongst groups with more modern compositions.
photos property of Roline Casper.
ROLINE’S ROLINE CASPER
Co-founder/Chef. Vacaville.
Cooking is my art form and I wanted to pursue what I am passionate about.
photos property of Baked By Olga.
BAKED BY OLGA’S OLGA MANANSALA
Owner/Baker. Sacramento
It started as a hobby since I had a Kiddie Party Event business in 2008. Customers wanted to deal with just one supplier, so I tried to bake cupcakes. I was inspired by the feeling of delighting the customers and will continue to do so.
photos property of Hella Halo.
HELLA HALO’S PIPO CARRASCA
Co-founder/Chef. Sacramento.
We make halo-halo, so we’re “halo-halo...ers” although I’ve always loved to cook and bake since I was a kid. I’ve toy’d around with the idea of going to school for it but never pursued it and got into the trades (construction).
BUT, I became a Halo-Haloer mainly because I thought it was a crazy dope idea. I love halo-halo, I’ve always loved it. It’s my favorite summer time dessert but I can eat it all year long.
Back in the day my grandma use to own a restaurant in South Sac across the street from Southgate Plaza on Florin Rd called (drum roll please) HALO-HALO! Haha… So it was kind of engrained in me to love it.
It’s been in my plans to start “Hella-Halo” for a few years now and when I got laid off from my union job, it was the perfect time. Our backs were against the wall and we had to figure something out, and that was the birth of it. So no we’re official Halo-Haloers.
photos property of Ginelle’s.
GINELLE’S NOEL
Co-founder/Chef. Elk Grove.
Change of career brought me here. My passion was in computers. I was a network engineer.
My best friend who has three bakeries in Hawaii taught me how to bake in 3 months before I started my bakery. He stayed on with me for another 3 month when I opened up.
Since then, I enjoyed the challenge in troubleshooting when I have a problem with the dough and the baking. I love the gratification that you get when customers enjoy their food and the positive feedback.
Don’t forget to drop by these businesses to enjoy some great Filipino inspired food!
Pop up bakery serving Filipino inspired treats.
Sacramento, CA
Independent, family-owned bakery offering a unique selection of Filipino inspired breads and pastries.
9015 Bruceville Rd Suite 120 • Elk Grove, CA 95758
Pop up halo-halo vendor and caterer.
Sacramento, CA
hellahalosac@gmail.com
Bakery offering cupcakes, cake pops, macarons and cakes for your birthdays, anniversaries, weddings, baptisms, company events & more!
Bay Area
MarleysTreats@gmail.com
Restaurant, Kamayan, Roline’s Original Halo Halo Bar® and catering serving fresh and traditional Filipino food.
2048 Nut Tree Road, Vacaville, CA, 95687
Food truck and caterer serving feel good filipino flavors for every-vore.™️
SOMA STREET FOOD PARK: 428 11th St, San Francisco, CA 94013
CHASE ARENA: Inside the United Club, 3rd Floor, Portals 1-7
Fleet of five food trucks and restaurant offering truly unique traditional Filipino delicacies.
RESTAURANT: 990 Valencia Street • San Francisco, CA
Restaurant serving authentic Filipino comfort food.
11-B San Pedro Rd. • Colma, CA 94014
