At the recent Michelin Guide ceremony, FLOW restaurant in Makati was honored with its first Michelin star, marking a significant milestone for chefs Kevin Uy and Gabriel Ong.
From Abroad to Home: A Culinary Journey
What I had to unlearn was being more diplomatic, because I’m not a very diplomatic person.
Kevin Uy, Co-Chef, FLOW
Chef Uy realized that his straightforward communication style, honed in international kitchens, needed adjustment for the local context. His time in Spain and Peru shaped his culinary skills but didn't fully prepare him for the challenges at home.
The duo emphasized the importance of humility and adaptability, noting that returning chefs must embrace local practices while leveraging their global experiences.
In addition to honing culinary techniques, Uy had to navigate the unique challenges of sourcing quality ingredients in the Philippines. Unlike his experiences abroad, where supplies were readily accessible, he found that local logistics often affected produce quality.
Ong echoed this sentiment, pointing out that traffic delays can compromise ingredient freshness, posing a challenge for maintaining their high standards.
Building a Collaborative Team
Managing a diverse team was another hurdle for Uy. With staff from various regions, effective communication became essential. He learned that leadership required more than giving orders; it involved fostering understanding and respect.
Their dedicated team played a crucial role in earning FLOW its Michelin star, with Uy attributing the restaurant's achievements to their hard work and commitment.
It’s our team who deserves all of this award. We could not have done it without them.
Gabriel Ong, Co-Chef, FLOW
Ong and Uy, both of Filipino-Chinese descent, have broken barriers in a culinary industry where such paths are often viewed with skepticism. They emphasize perseverance and adaptability, key traits for chefs returning from abroad.
As they reflect on their journey, both chefs stress the need for humility and the willingness to learn from local colleagues. The Michelin star is not just a recognition; it is a testament to their commitment to elevating Filipino cuisine.
Ultimately, their success illustrates that the path to culinary excellence is not just about replicating international standards but about understanding and enhancing the local food landscape.