Photo Essay: The Road to Madrid Fusión Manila from Chef Chele Gonzalez’s Eyes

February 28, 2020

Since its launch, Madrid Fusión Manila has taken our culinary community by storm. Many people have argued that our cuisine has yet to make it to the international stage, known more as an untapped novelty, then the rich, diverse landscape that it truly is. But with one of the world’s biggest food events coming to our shores, we can only hope that global attention is on us now.

In preparation for the conference, many events have been launched, from Cocina Viajeras in Ayala malls, to Flavors of the Philippines special menus in participating restaurants, to Four Hands Dinners which involve the foreign chefs collaborating with the Philippine delegation. Here on Pepper, we decided to take a look at how our chefs have been preparing for Madrid Fusión, and throughout the week, we’ll be constantly updating you on how this event is shaping our gastronomic future.

Today, our photo editor Pam Santos shares Chele Gonzalez of Gallery Vask’s journey as he sets up his restaurant for Madrid Fusión, travelling to Cagayan de Oro, finding ingredients, stoneware, and a culture, as he explores the province.


Which Madrid Fusión events are you most excited for? Do you think Madrid Fusión will put the Philippines on the culinary map? Tell us below!

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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One response to “Photo Essay: The Road to Madrid Fusión Manila from Chef Chele Gonzalez’s Eyes”

  1. Beauuuuuuuutiful photos!

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