Shaun Gabryel Tupaz

One of the dishes I’m most proud of is a steak course from a menu I made called “Thaw of Winter”. It featured koji-aged beef, onion ash, fermented mustard, and winter vegetables inspired by the feeling of the season beginning to soften after a long cold stretch. I love creating dishes that go beyond flavor and make people feel connected to a memory, atmosphere, or moment in time.

My biggest inspiration is my mother. I learned to cook because she was often sick when I was younger. Teaching me to cook became a way for our family to care for each other. That love she taught me eventually grew into years of self-study across global cuisines, food science, and hospitality. I’m deeply inspired by chefs who balance cultural identity with innovation rather than abandoning one for the other.

Growing up, my mother taught me the importance of gathering around a table and sharing food with others. we call it salu-salo in Filipino culture. That idea became the foundation of who I am. I want to create dining experiences that feel meaningful, personal, and memorable. Too often, people eat incredible food and forget it because there was no soul, conversation, or human connection tied to the table. With me, I want every guest to leave remembering not just what they ate, but how they felt.