 |
| Photo Credit to my friend Vixcy |
April is a busy month for a good number of people in the
food service industry as Madrid Fusion 2017 takes place. From April 6 – 8, 2017 at the SMX Convention
Center in Pasay City, people from near and far places come together to share
their passion for food. Part of the
delegation representing Calabarzon is the chef behind the placed tagged as “definitely not your ordinary food find among
the rising places at Tagaytay Ridge”; this is Chef Thomas Murillo of Wild
Juan.
His love for food started young and he took his first step
towards it during his sophomore year as a Consular and Diplomatic Affairs
student at the College of Saint Benilde.
He decided to take commercial cooking and culinary arts at First Gourmet
Academy and had his apprenticeship at 2nds after. This lead him further by becoming one of the
pioneering member behind Paprika PH and years later his own restaurant at a
family-owned place at Tagaytay Ridge. Wild
Juan is born.
Wild Juan bears the concept of East meets West and is delivered
with the hospitality of Filipinos in the Southern part of Luzon. His food creations are something that we are
all familiar with but are delivered with a twist and flair. Perfect sample are the Sisig Paksiw, Krispy Kasoy Kare-Kare (KKK) and Gumbulalo. Three common dishes but comes with a new
level of flavor and goodness due to techniques and passion.
Learning never ends for Chef Thomas as he earns his NCII
Commercial Cooking and ServSafe: Food
Safety & Sanitation certificates. He
pushes himself to be the best and at par to the world, thus making his quality
for food high and passion much higher.
He doesn’t stop there as he then shares his knowledge and passion this
coming Madrid Fusion 2017 to foreign delegates and proudly represent
Calabarzon.
Chef Thomas Murillo, stays humble yet proud of his craft
thus from love of food it now is a burning passion. Come at the biggest food event this season at
the SMX in Pasay or visit Wild Juan located at KM 68
Tagaytay-Nasugbu Highway and experience the comfort and passion that he shares
at every plate served.
No comments:
Post a Comment