I wouldn’t call myself a professional yet but I am a chef with a 5+ years experience under my baggage. I am very passionate when it comes to cooking. For me, I consider being a chef a lifelong journey.

A journey that will grace you with a lot of knowledge about food, produce, flavors and different cusine and culture around the world.

It will teach you to be innovative, be creative, be appreciative, be brave/bold and most importantly to be out of your comport zone. Which normally is something you never imagine you would do.

It will teach you a lifelong experience on how to care for others or locals that have worked so hard to maintain excellent produce for us chefs to be able to use and experiment in the kitchen. It will teach you the simplicity and beauty of creating something simple yet so impactful and flavorful that it will blow ones mind.

I studied Culinary Arts, chef’s training in Stockholm Sweden where it gave me a chance to work with some of the best people in the branch.

I also had the opportunity to work for one of Jamie Oliver’s franchise restaurant Jamies Italian in Stockholm and Isaac Miller’s Maven in San Francisco. Those are experiences that will remain in my heart.

For me, cooking is...

Life and everything that revolves around it. It’s a learning process that gives you opportunity to know a lot about food that is beyond your knowledge

I learned to cook at...

From my dad and basically it’s in my blood. I just didn’t find the passion earlier. And from the chefs that thought me when I landed a job.

A cooking secret...

Never taking anything for granted. Always be kind, be happy and cook from the heart.

My menus

Just the Two of Us

STARTER

Choose 2 dishes

Lumpia croustade/tartlet - filled with lightly seared beef tartare, finely-chopped carrots, cabbage, shiitake & woodear mushroom, sweet&sour gel and yuzu caviar

Carpaccio - served with crudite, roasted mushroom, parmesan and creamy parsnip dressing. Addition - pine nuts or walnuts

Prawn carpaccio with grilled lemon & peach balm, pickled daikon & mustard seed and avocado kräm

Tuna, Scallops & Mango kinilaw (aka ceviche) - marinated with vinegar, lemon/lime or calamansi, mango, fish sauce, pickled red shallots and ginger. Served in mini taco shells or tubes

FIRST COURSE

Choose 2 dishes

Seared tuna with roasted sesame & burnt miso espuma, diced green apple & yellow beet sallad, fried chevril, herb oil and grated cured egg yolk

Okoy Terrine - semi-fry prawns, carrots & sweet potatoes, pickled red shallots, vinegar gel, dried-prawn batter tuille and garnish

Rice paper pillows filled with soy/chili/yuzu - marinated fresh salmon, miso&kosho kräm, topped with katsubushi, chives and smokey glaze pearls

MAIN COURSE

Choose 1 dish

Chicken Bicol Express - grilled chicken filé, brown coconut sauce infused with garlic, fermented shrimp paste, vinegar, some sugar & fish sauce and pepper. Green chilis and string beans for toppings and served with nori rice

Turbot, Tuna or Salmon mosaic - glazed with yuzu, miso & some rub, grilled garlic-roasted nori, caviar and brown butter beurre blanc foam. Some garnish

Duck breast, Lamb racks or Steak (ribeye/sirloin) confit with redwine reduction & shio-koji sauce, spring greens, served with potato fondant/terrine or a nice purée

Salmon Sinigang - seared salmon with lightly-steamed veggies (aubergine, raddish/daikon, tomtoes, spinach & bok choi). Separate consommé (clear broth) in mini creamer pitcher

VEG - Grilled sweet potato or butternut squash purée, roasted cabbage with soy & honey glaze, pan roasted pumpkin seeds and seared king oyster mushrooms. Garnish and yuzu/chili essence

Fish en Papillote with lemon, dill and roe sauce

Pasta a la Norma. Aubergine pasta with a nice passata sauce. With ricotta and fried aubergine strips

DESSERT

Choose 2 dishes

Ube (purple yam) mousse with cheese sponge cake, jackfruit chantilly and dark chocolate marble glaze

Crema de Fruta - graham based layered cake with cream similar to sabayon, fruits and gelatin

Pineapple and Mango entremet

Dark chocolate mouse in a orange flavor sponge cake with cacao dust and raspberry crystals

Cheese cake bavarois with raspberry coulis and ube glaze

Mint, Dark chocolate sorbet infused with calamnsi. Or strawberry-calamansi sorbet

Salo-Salo Series

STARTER

All inclusive

Fried lumpia (springrolls) with beef, veggies and mushroom. Vegetarian option - veggies and vermicceli noodles

Fresh lumpia (springroll) with veggies served with a sweet/savory suace and garlic oil. Addition: fine chopped peanuts and fresh garlic

FIRST COURSE

Choose 1 dish

Pork sisig. Basically a Filippino crunchy porkbelly dish chopped and mix together with savory ingredients, onion, chili, liver, citrus and egg. Best serve sizzling and with a cold beer

Filippino style Spaghetti - spaghetti with tomato sauce that is sweeter than the usual bolognese sauce, minced meat, red sausage, cheese and some herb pangrattato

MAIN COURSE

Choose 2 dishes

Traditional Filippino Adobo (either with or without soysauce). Pork, chicken or both marinated in vinegar, soy sauce, garlic, salt and pepper. Then cook alltogether and served with garlic or regular rice

Chop Suey - Filippino vegetable semi-dry stew with tofu and quail eggs

Beef with broccoli. Stew of beef with broccoli, mushroom, garlic, oyster sauce gravy. Served with rice

Salmon File - ovenbaked whole salmon filé with cherry tomatoes, citrus, butter and thymes

DESSERT

Choose 2 dishes

Crema de Fruta - graham or digestive based layered cake with cream similar to sabayon, fruits and gelatin

Ube (purple taro) bavarois with chocolate glaze and parmesan granita/snow

Apple and rhubarb pie/crumble with vanilla sauce

Mint, Dark chocolate sorbet infused with calamnsi

Le Rustiqué

STARTER

Choose 1 dish

Flamiche - a puff pastry crust filled with cream, cheese and vegetables. It resembles a quiche

FIRST COURSE

All inclusive

Ratatouille

Soupe à l'oignon - the traditional onion soup with a twist

MAIN COURSE

Choose 1 dish

Steak au poivre

Fish en Papillote with lemon, dill and roe sauce

Beouf Bourgogne

DESSERT

Choose 2 dishes

Chocolate soufflé

Creme brulee

Pineapple and Mango entremet

Frambois & calamansi sorbet

La Vita Dolce

STARTER

Choose 2 dishes

Marinated olives and Caprese

Carpaccio - served with crudite, roasted mushroom, parmesan and creamy parsnip dressing. Addition - pine nuts or walnuts

Prawn carpaccio with grilled lemon & peach balm, pickled daikon & mustard seed and avocado kräm

FIRST COURSE

Choose 1 dish

Prosciutto and beetroot sallad with rosted walnut and blood orange vinaigrette

Risotto al fungi with mix variety of mushroom). With lactose

MAIN COURSE

Choose 1 dish

Char grilled meat or fish

Creamy Truffle pasta

Seafood risotto with mix seafood, lemon, garlic and parmesan

Prawn Linguine

Pasta a la Norma. Aubergine pasta with a nice passata sauce. With ricotta and fried aubergine strips

DESSERT

Choose 2 dishes

Tiramisu

Crema de Fruta - graham based layered cake with cream similar to sabayon, fruits and gelatin

Mint, Dark chocolate sorbet with orange granita

Show me more

Chef Ann's reviews

4.58

•

8 services

Jag anlitade Take a Chef. Chef Ann ordnade en mycket trevlig och välsmakande herrmiddag för 8 personer. Jag är supernöjd ????

Mycket bra, vi fick en fantastiskt fin kväll med en god matupplevelse och vi rekommenderar Ann. Vi fick ta del av Fillipinska smaker som hon på ett intressant och inspirerande sätt presenterade.