Chef José Luis “Chele” González Gallery Vask Manila, Philippines

December 28, 2017 by Laura Gomez


 

Chef José Luis “Chele” González

Originally from Torrelavega, Spain, Chef “Chele” Gonzalez found an affinity for cooking at a very early age. After receiving a culinary degree from Arxanda, Bilbao he went on to work in some of the world’s most respected restaurants, including Andra Mari, Arzak, El Bulli, El Celler de Can Roca, Nerua-Guggenheim, and Mugaritz where he developed his culinary philosophy. He is now based in the Philippines and has opened his restaurant Gallery VASK together with architect and artist Juan Carlo Calma.

 


 

Chef “Chele” Gonzalez is inspired by the many cultural influences collected from his experiences, and the many people he has met. He is most inspired, however, by the personal bonds he establishes with the growers, producers, breeders, makers, and communities who have become his friends during these travels.

Chef “Chele” Gonzalez strives to find new ingredients, flavours and most importantly different ways to understand food. His travels in and around the Philippines have helped him develop an awareness of common ingredients using innovative techniques with a modern perspective. These distinct characteristics find their way into the dishes that are served in Gallery VASK.

 


 

“Our anthropological cuisine has led us to work with local farmers and fishermen. We use fresh, indigenous products while honouring their true nature. “

 


 

Gallery VASK is a constantly evolving, curated art space inspired by people, nature, memories, textures, techniques, travels and history. Its development revolves around an innate desire to learn about culture and traditions, as well as native products and ingredients and how to use them in a manner that allows for future growth.

It is a venue to discover, dream and explore limitless concepts inspired by Philippine art, architecture, food and culture.

“Recognized for its Anthropological Cuisine, the menu celebrates Philippine history, culture and traditions and translates it into flavors.”

 


 

The Gallery VASK menu is one that is built around the philosophy of utilizing native Philippine products in innovative dishes.

Chef Chele is inspired by the many cultural influences collected from his travels, experiences, and the many people he has met, most especially the growers, producers, breeders and makers who have become his friends in the Philippines.

In recent years, Gallery Vask has created a pocket garden of unique local herbs that supply the kitchen, and continues to work with farmers and fishermen from as far up as the mountains in the north of the country, to the waters in the south of the Philippines.

The producers, growers, breeders and makers share the same beliefs of developing and improving their knowledge in local culinary scene,making them more than just suppliers but trusted partners.

 

Copyright/ All rights reserved to Bryan Bulan & The Gallery Vask.

 

Copyright/ All rights reserved to Bryan Bulan & The Gallery Vask.
 

Awards:
2017
Awarded as No.35 in Asia, and Best Restaurant in the Philippines,by Asia’s 50 Best Restaurants
Awarded by Philippine Tatler as one of the Top 20 Best Restaurants

2016
Awarded as No.39 in Asia, and Best Restaurant in the Philippines,by Asia’s 50 Best Restaurants
Awarded by Philippine Tatler as one of the Top 20 Best Restaurants

2015
Listed as one of the six inspirational restaurants in Australasia and Southeast Asia by The World’s 50 Best Diners Discovery Series

2014
Philippine Tatler Best New Restaurant in Inventive Cuisine

2013
Esquire Restaurant of the Year
 

Copyright/Images All rights reserved to The Gallery Vask.

Gallery Vask
5th Floor, Clipp Center 11th Avenue corner 39th Street Bonifacio Global City 1634 Taguig
E.experience@galleryvask.com
T. +63 917 546 1673

http://galleryvask.com/