Restaurants
March 1, 2016

Chele Gonzalez, chef of Gallery Vask, on the dish he wishes he invented

Having been trained in the Michelin-starred kitchens of the Basque country, José Luis “Chele” Gonzalez, chef and owner of Vask Manila, is no longer just a luminary in the local culinary scene. Last night, Gonzalez’s Gallery Vask was listed as No. 39 of Asia’s 50 Best Restaurants. Rogue looks back at a 2014 interview with the man of the hour, Chele Gonzalez.

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Luis Gonzalez, chef and owner of Vask Manila, was part of Rogue’s 2014 portfolio on culinary personalities after hours. Styled by Mano Lotho. Photo by Steve Tirona.

ON THE DISH HE WISHED HE HAD CREATED

The most difficult food to recreate are traditional dishes. I go to traditional restaurants or to a grandmother cooking a dish that they’ve been making for generations, and they have their invisible secrets that make the dish magic. You try to make it, but something is always missing.

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Chef Gonzalez puts the finishing touches on the Pulpo a la Gallega. Photo by Ryan Fernandez.

ON HIS LATE NIGHT GRUB

Lately oysters—but it depends on my mood. I always try to be healthy so I can have good digestion.

ON WHERE HE DINES AFTER HOURS

More than a meal, I feel for a cold good beer. I’m a beer lover and that makes me happy.

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Chef Gonzalez, styled by Mano Lotho. Photo by Steve Tirona.

Gallery Vask is located at 5/F Clipp Center, 11th Avenue corner 39th Street, Bonifacio Global City, Taguig. Call +63 917 546 1673 for reservations.

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