Geolette Marie Esguerra

Chef Luis Chikiamco and Cyrille Soenen Reunite at Flame, Discovery Primea

Article (news)

<p>On July 28, 2026, Discovery Primea’s Flame Restaurant becomes the stage for a profound culinary homecoming with Héritage, the newest chapter in its Elements of Flavor series.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851244670893 Chef Cyrille Soenen and Discovery Primea Executive Chef Luis Chikiamco before welcoming guests to the Heritage media preview.JPG" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner" spellcheck="false">Chef Cyrille Soenen and Discovery Primea Executive Chef Luis Chikiamco before welcoming guests to the Heritage media preview</span></span></span></div><div><br/></div><p>The evening marks the reunion of Discovery Primea’s Executive <strong>Chef Luis Chikiamco </strong>and <strong>Chef Cyrille Soenen</strong>, Technical Director of Le Cordon Bleu Ateneo de Manila and Maître Cuisinier de France. Years ago, their paths crossed as mentor and student; today, they return to the pass as peers.</p><div><br/></div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178512463328818 Discovery Primea Elements of Flavor, Heritage.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><br/></div><p>For Chef Luis, the collaboration is a full-circle moment. &quot;I learned so much from him early in my career, and having him here at Flame makes this collaboration especially meaningful,&quot; he notes. &quot;Héritage reflects the values we&#x27;ve always shared—respect for technique, appreciation for great ingredients, and the belief that the best meals are the ones that bring people together.&quot;</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851249040282 A table set for memorable conversations at Flame&#x27;s Elements of Flavor_ Héritage.JPG" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">A table set for memorable conversations at Flame&#x27;s Elements of Flavor: Héritage</span></span></span></div><p>True luxury in dining is rarely about the noise; it is found in the consideration of the craft. Joining the duo are Le Cordon Bleu Ateneo de Manila faculty members Pastry Chef Julien Bispo and Master Baker Chef Régis Doré, bringing a collective wealth of Michelin-starred pedigree and global expertise to the table.</p><div> <span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178512474166710 A quick pause between courses for Executive Chef Luis Chikiamco and Chef Julien Bispo.JPG" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner" spellcheck="false">A quick pause between courses for Executive Chef Luis Chikiamco and Chef Julien Bispo</span></span></span></div><p>The menu curated for Héritage eschews simple nostalgia, focusing instead on the timeless methods that elevate raw ingredients into art. Diners will journey through a thoughtful progression: a delicate Lobster Salad Remoulade, Crispy Korean Chicken &quot;Oyster,&quot; Halibut Viennoise, an intentional Kurobuta Pork Sando, and a classic Pigeon Tourte, before winding down with a Trio Sorbet and Chocolate Tiramisu Tart. Each course is paired with selections from the Premium Wine Exchange, creating a dialogue between plate and glass.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851248044671A  _Pulutan_ a la Prince Albert, a title that refers to the restaurant where Chef Cyrille led the kitchen.JPG" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner" spellcheck="false">&#x27;Pulutan&#x27; a la Prince Albert, a title that refers to the restaurant where Chef Cyrille led the kitchen</span></span></span></div><p>&quot;To me, heritage is much more than preserving recipes,&quot; reflects Chef Cyrille. &quot;It is about preserving techniques, craftsmanship, respect for the ingredients, and honoring the chefs who came before us.&quot;</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851250334692B Crispy Korean Chicken _Oyster_.JPG" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Crispy Korean Chicken Oyster</span></span></span></div><p>It is an invitation to experience culinary storytelling at its finest—a shared history, beautifully served.The Elements of Flavor: Héritage is on July 28 for P6,500++ per person or P2,800++ with wine pairing</p>

<p>Experience HÉRITAGE at Flame, Discovery Primea on July 28, 2026. Chefs Luis Chikiamco and Cyrille Soenen reunite for an exclusive fine dining event celebrating classical French techniques and culinary storytelling.</p>

Experience HÉRITAGE at Flame, Discovery Primea on July 28, 2026. Chefs Luis Chikiamco and Cyrille Soenen reunite for an exclusive fine dining event celebrating classical French techniques and culinary storytelling.

Chef Luis Chikiamco and Cyrille Soenen Reunite at Flame, Discovery Primea

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Chef Luis Chikiamco and Cyrille Soenen Reunite at Flame, Discovery Primea

Metro.Style

Published July 26, 2026 08:00 AM PHT

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Updated July 27, 2026 12:05 PM PHT

Read More:

Flame Restaurant

Discovery Primea

HÉRITAGE culinary series

Elements of Flavor

Chef Luis Chikiamco

Chef Cyrille Soenen

Le Cordon Bleu Ateneo de Manila

fine dining Manila

culinary collaboration

French culinary technique

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