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These Two Chefs Have Shaken The Manila Food Scene—Meet Carlos Garcia And Patrick Go

When it comes to good food and the importance of sticking to your roots in the culinary scene, chefs Patrick Go and Carlos Garcia are no exception.

These two chefs have shaken the Manila food scene by incorporating their own flavors into every dish they prepare. It’s definitely a treat to be able to experience what they have to offer. Both chefs come from different cultural and culinary backgrounds, but they share a love and passion for food.


Chef Carlos Garcia


Carlos is from Extremadura, a region in the southwest of Spain, which he believes is one of the most beautiful parts of the country. “This region is full of culture, dating back to the Roman era,” Carlos shares. “This is where music, art, and theater were introduced and it’s filled with a lot of Roman influence. You can also see it in the architecture. It’s beautiful.”

More than just its cultural aspects, the region of Extremadura is known for their jamón Ibérico (Iberian ham), chorizo, and other cured meats. This is why Carlos opened a restaurant named The Black Pig, to somehow pay tribute to the region he’s from.

After living in London for 14 years and cooking at the prestigious Gauthier Soho, Carlos decided to move to the Philippines and open his own restaurant. You can find The Black Pig in Alabang, and his other establishment called The Pig Pen in Makati and Nuvali. A seasoned chef, Carlos proves that his skill, passion, and knowledge for the international cuisine are timeless and great.


Chef Patrick Go


Similarly, food and culture have also played an important role in Patrick’s career.

He grew up in a household that had a mélange of different cultural influences. “My mom is Ilongga and my dad is Chinese,” Patrick says. “So I basically had two cuisines at home. My mom loves to cook and my dad exposed me to Chinese flavors. We loved to eat in old Chinese restaurants in Binondo.”

Patrick creatively incorporated elements of his strong Filipino-Chinese upbringing into his craft and food. As he was running Black Sheep—an upscale, contemporary restaurant—his dishes were curated to bring out the Filipino-Chinese flavors he knows so well and love.

But now, with Black Sheep closed, Patrick is excited to open his new restaurant this year. “I want to veer away from the fine dining concept and go for a fun, rustic feel for my new restaurant.” At such a young age but with so much experience up his sleeve, Patrick is set for exciting things ahead. 


This feature was originally published in Metro Society's April 2018 issue.


Photographs by Cholo dela Vega

Grooming by Patrick Alcober