- The renowned Cantabrian chef, who has been running Gallery by Chele restaurant in Manila for 10 years, met again with the Spanish public this afternoon and took part in the 22nd edition of Madrid Fusión Alimentos de España.
- In his presentation on “The unknown face of cocoa”, he proposed understanding it as a tropical fruit and not just as chocolate, revealing its magic and its applications in different preparations in the kitchen, using by-products such as mucilage, shells and even the bark of the bean.
- The research work on cocoa was carried out together with Carlos Villaflor, González’s partner and right-hand man at Gallery By Chele restaurant, and Ariadna María Oliveri, a pharmacist at the Basque Culinary Center and a gastronomic scientist at heart. And it also stems from González’s relationship and friendship with cocoa producer Roberto Crisóstomo, a very important part of everything related to the restaurant’s development of local products and projects linked to sustainability.
- This team has managed to obtain cocoa juice, molasses or syrup, mucilage and cocoa sugar to prepare dishes such as ceviches, vinegars, kombuchas, kefir or sorbets.
- With his high-level territorial cuisine, Chele González is the first Spaniard to enter the prestigious Asia ‘s 50 Best Restaurant list with his restaurant Gallery by Chele, and was elected Chef of the Year by Tatler Dining Philippines in 2023.
- The Cantabrian chef is also known in the Philippines as “The Innovative Chef”, due to his personal relationship with the growers, producers, breeders, manufacturers and communities of the different regions of a country with more than 7,000 islands.
- More than 220 speakers and more than 1,800 congress participants are taking part in the most ambitious edition of Madrid Fusión.
Madrid, 29 January 2024. The renowned Cantabrian chef, who has been running the Gallery by Chele restaurant in Manila for 10 years, met again with the Spanish public this afternoon and took part in the 22nd edition of Madrid Fusion Food from Spain, the most international and with the most content in the history of the gastronomic summit.
In his presentation on “The unknown face of cocoa”, he proposed understanding it as a tropical fruit and not just as chocolate, revealing its magic and its applications in different preparations in the kitchen, using by-products such as mucilage, shells and even the bark of the bean.
This research work focused on cocoa has been carried out together with Carlos Villaflor, González’s partner and right-hand man at the Gallery By Chele restaurant, and Ariadna María Oliveri, a pharmacist at the Basque Culinary Center and a gastronomic scientist at heart. And it also stems from González’s relationship and friendship with cocoa producer Roberto Crisóstomo, a very important part of everything related to the restaurant’s development of local products and projects linked to sustainability. This team has managed to obtain cocoa juice, molasses or syrup, mucilage and cocoa sugar to prepare dishes such as ceviches, vinegars, kombuchas, kefir or sorbets.
Chele González also explained how, in the traditional chocolate-making process, all the magic and potential of this fruit is often lost, discarding all the mucilage and pulp.
“Most people don’t understand cocoa as a fruit, but as chocolate. Everything we are taking advantage of with these dishes using cocoa by-products is usually thrown away, so we also have a focus on sustainability,” said the chef during his presentation. Ariadna María Oliveri explained how they had developed the process from a scientific point of view.
Finally, the Cantabrian chef prepared on stage a ceviche dish, a duck dish and a dessert using cocoa and shared with the audience a video recalling the tenth anniversary of his restaurant Gallery By Chele located in Manila.
Taking part in this very special celebration were Virgilio Martínez of Central in Peru (#1 in the world according to The World’s 50 Best Restaurants list), Andoni Luis Aduriz of Mugaritz in the Basque Country, Julien Royer of Odette in Singapore, and Josean Alija of Nerua Guggenheim in Bilbao, as well as great figures from the local scene such as Margarita Forés, Jordy Navarra and Bruce Ricketts.
With a cuisine that he calls anthropological, this Cantabrian has revolutionised the gastronomic map of the Philippines, introducing haute cuisine to Manila and reinterpreting the local culinary culture through local products and European techniques. Chele González has become the first Spaniard to enter the prestigious Asia ‘s 50 Best Restaurant list with his restaurant Gallery by Chele, and was named Chef of the Year by Tatler Dining Philippines in 2023.
After a decade of excellence and constant culinary research, the Spanish chef who previously toured the kitchens of some of the world’s most renowned restaurants, including Andra Mari, Arzak, El Bulli, El Celler de Can Roca, Nerua-Guggenheim and Mugaritz, returned to the Madrid Fusion stage. More than 220 speakers and over 1,800 congress participants gathered at the most ambitious edition of this gastronomic congress.
About José Luis “Chele” González
Born in Torrelavega, Cantabria, Spain, he graduated in cooking in Artxanda, Bilbao. He worked in some of the world’s most renowned restaurants, such as Nerua, El Bulli, Arzak, Mugaritz and El Celler de Can Roca, which have honed his approach to cooking into a philosophy, revolving around his passion for discovery, along with his deep and abiding respect for local culture, products, flavours and culinary techniques.
Chele Gonzalez came to the Philippines guided by his adventurous spirit, where he worked in the kitchens of some of the country’s finest hotels, including Shangri-La Hotels & Resorts and Sofitel. Eventually, he decided to put his particular approach to gastronomy to the test and created Gallery Vask (now Gallery by Chele), which has become one of the most distinguished restaurants in the Philippines, and was recognised as the best restaurant in the Philippines by Asia’s 50 Best Restaurants in 2016 and 2017, being also the first Spanish chef to enter the Asian list.
Throughout his career, Chele González has accumulated a long list of awards and recognitions. The most recent, as Chef of the Year, according to Tatler Dining Philippines magazine (2023). The Cantabrian chef is also known in the Philippines as “The Innovative Chef”, due to his personal relationship with the growers, producers, breeders, manufacturers and communities of the different regions of a country with more than 7,000 islands.
Having developed different restaurant concepts located in major Philippine cities, Chele Gonzalez also spends time researching in his test kitchen, Studio Lab, his centre of creation and innovation, where he works alongside his culinary partner, Carlos Villaflor. He is also currently the culinary and creative director of one of the country’s most reputable restaurant consultancies, Adviche Inc.
Outside the kitchen, Chele maintains his adventurous spirit. He travels the world, constantly searching, learning and discovering. As an explorer, his goal is to bring the collaborative spirit of his restaurants to the world.
About Gallery by Chele
In 2013, Chele Gonzalez and architect Carlo Calma teamed up to create a distinct restaurant that would stand apart from conventional dining establishments in the Philippines and provide a variety of immersive experiences. The Spanish chef, born in Cantabria, wondered how to contribute to the increasingly demanding and sophisticated Philippine food scene. Aware of the vibrant food community in his adopted country, he immersed himself in Filipino culture and explored its diverse regions.
For 40 days, he explored remote areas of the Philippines, learning about the local cuisine, ingredients and environments. With the knowledge gained and the inspiration from his travels, Chele Gonzalez and Carlo Calma decided to offer a proposal they called anthropological gastronomy to their diners, reflecting the chef’s love for the Philippines.
Thus was born Gallery Vask, later renamed Gallery by Chele, a place where customers could see, hear, smell, feel and taste the art of the Spanish chef’s food using Filipino products. The restaurant entered Asia’s 50 Best Restaurants list (#39) in 2016 and rose to #35 in just one year.
In 2015 Chele Gonzalez participated in Madrid Fusion Manila and in 2016 in Madrid Fusion, highlighting sustainable Filipino cooking practices. He also collaborates with local chefs to raise the country’s gastronomic standards. He has conducted in-depth studies on local rice, the impact of the galleon trade and the cultural aspect of Filipino food, while maintaining strict sustainability standards. Oceana’s “Save the Oceans, Feed the World” project allowed him to explore the sustainability of seafood.
Throughout its evolution, Gallery by Chele has celebrated the diversity of ingredients and collaborated with world-renowned chefs such as Andoni Luis Aduriz, Josean Aliija, Elena Arzak, Andre Chiang, Virgilio Martinez, Yoshihiro Narisawa, Julien Royer, among many others.
The restaurant’s kitchen and research teams work permanently with local communities to perfect traditional techniques and skills, defending the cuisine of the territory.
Over a decade, the Gallery by Chele kitchen team has matured and honed their craft with finesse. González and Calma have transformed the restaurant into a real jewel of the local scene, noted for its ambience, its gastronomic proposal and its excellent service, which positions it in a relevant place also at an international level.
AWARDS
Restaurant of the year. Esquire Magazine, Philippines | 2013
Among Philippine Tatler Manila Magazine’s Top 20 Restaurants | 2015
#39th of the 50 Best Restaurants Asia and Best Restaurant in the Philippines | 2016
Among Philippine Tatler Manila Magazine’s Top 20 Restaurants of 2017 | 2017
#35th of the 50 Best Restaurants Asia and Best Restaurant in the Philippines | 2017
Philippine Tatler Manila Magazine’s Top 20 Restaurants of 2018 | 2018
Among Philippine Tatler Manila Magazine’s Top 20 Restaurants and Most Creative Chef | 2019
Philippine Tatler Manila Magazine’s Top 20 Restaurants | 2020
#90 of Asia’s 50 Best Restaurants | 2021
Among Philippine Tatler Magazine’s Top 20 Restaurants in Manila | 2021
#69 of the 50 Best Restaurants Asia and best restaurant in the Philippines | 2022
Among Tatler Dining Philippines’ Top 20 Restaurants | 2023
Chef of the Year, Tatler Dining Philippines | 2023
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Website
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PRESS CONTACT
To arrange interviews or request more information
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