Gerry Apolinario, the founder of Gerry’s Grill, is taking a significant step into the world of fine dining with the launch of Asador de Aranda in the Philippines. This venture focuses on delivering authentic Castilian cuisine, a departure from his well-known Filipino comfort food brand.
A Culinary Adventure Begins
Asador has a market niche,” Apolinario says. “The flavor profile of Spain and the Philippines is actually very close.”
Gerry Apolinario, Founder of Gerry’s Grill
- Asador de Aranda is known for its wood-fired roast suckling pig and lamb.
- The restaurant brand originated in Aranda de Duero, Spain, in 1983.
Apolinario's passion for Spain's culinary traditions has fueled this project. He believes that the flavors will resonate with Filipinos, given the historical culinary ties between the two cultures.
Unlike Gerry’s Grill, which is famed for its Filipino dishes, Asador de Aranda specializes in traditional Spanish fare. The restaurant’s signature clay oven and authentic techniques are essential to maintaining the quality of the dining experience.
Commitment to Authenticity
To ensure authenticity, Apolinario has invested significantly in training and equipment. Filipino chefs underwent extensive training in Spain, while specialized kitchen equipment was imported, including the traditional clay oven.
Apolinario emphasizes the importance of quality control, stating that even ingredients must meet strict Asador de Aranda specifications. His commitment to authenticity sets this restaurant apart in a competitive market.
The location of Asador de Aranda near affluent neighborhoods is strategic, catering to a clientele looking for a premium dining experience.
Though the restaurant is newly opened, word of mouth has already made it a popular destination, with many patrons eager to relive their experiences from Spain.
Future Plans
Looking ahead, Apolinario aims to establish around five locations of Asador de Aranda, showcasing his belief in the market for authentic dining experiences. He remains confident that the demand for premium dining options will continue to grow, despite economic fluctuations.