Private Chef Anniel Las Piñas, NCR, Philippines

Food should not only be filling. It's supposed to be an experience

My food is always a blend of fusion, classics with a little bit of flair. I like to keep the classics remain as they are. But if a client wants to spice things up I'll gladly step it up

I don't have any formal culinary degrees, i came from a lineage of chefs and thats where the basics were instilled in me. I started prepping for meals until i was able to whip up the meals myself. When i was 19 i started selling food, started with chicken wings and innovated from that day on. Pandemic happened and i started selling pastries from my small apartment kitchen. Hopped on the trendy strawberry donut concept last 2021 and my career skyrocketed from there. I started teaching pastry and cuisine the next year as lifestyle courses and a little content creation, i garnered a student baseline formed by 15,000 people, worked with esteemed brands and focused on pastry when i was originally in love with cuisine and the hot kitchen By starting to become a private chef, i get to come back to my roots and cook for people without the workload of opening up a restaurant. And thats all i could ever ask for.

American, Caribbean, Decadent, Eastern Europe, Europe, French