By: Ginny Mata, FOOD Magazine
Pérez has been working in restaurants since he was 12 years old, and is now at the helm of two Michelin starred restaurant Miramar in Llança. Initially founded by his wife Monte Serra’s grandparents in 1939, Miramar has become a reference point for the avant garde cuisine movement today.
With the goal of long-term sustainability in mind, today’s chefs and restaurateurs are seeking to cut down or eliminate food wastage in their kitchens. Filipino-European chefs Josh Boutwood and the Levha sisters exemplify this ethos perfectly.
Multi-award-winning young Filipino-British chef Chef Josh Boutwood has apprenticed in restaurants in Sweden (Svaneholm), Copenhagen (Noma) and the UK. When he came back to the Philippines, he has since been receiving high praises for his work with The Bistro Group of restaurants, as well as his new restaurant, The Test Kitchen in Makati.
His menu changes constantly, sometimes minute to minute, depending on what ingredients are available.
Boutwood is set to open a second restaurant soon. “It will be a zero-waste restaurant,” he said, “so we will be composting on the roof, brewing, pickling, and fermenting.”
For the sisters, sustainability isn’t a trendy by-word, but a daily concern for them, primarily as a way to maximize the quality ingredients they purchase. They demonstrated this frugality with two dishes—a pork belly with an adobo-style sauce, followed by fried wonton ravioli that used the leftover vegetables from the pork belly dish.