CEBU, Philippines - Eugenio Gonzalez, popularly known as Chef Gene, is a fine gentleman with many talents. He is an educator, management consultant, author, a Filipino chef, an innovator of Philippine cuisine and restaurateur.
In 1981, he opened Cafe Ysabel in a little neighborhood in Wilson Street, San Juan City. He was then only 23 years old. His gracious landlords were seasoned actors Fernando Poe Jr and his wife Susan Roces who were kind enough to lease a small section of the family home.
The first couple of years were oftentimes difficult for Gonzalez, but slowly through determination and perseverance, his quaint restaurant was discovered by affluent, well-traveled young patrons who delighted in exquisite dining experiences. Café Ysable became San Juan's best kept secret.
Chef Gene is currently the Head Instructor to the Professional and Recreational Chef Courses of the Center for Asian Culinary Studies. Aside from a series of apprenticeships in France and Italy, he has completed various specialized cooking courses in the food arts, The Culinary Institute of America, The California Culinary Academy and The Callebaut Chocolate College.
He undertook research and development projects with major food manufacturers and flavor laboratories. He is a co-founder of the Alta Cocina Filipina, the movement for contemporary Filipino cuisine. He is likewise the only Ten Outstanding Young Men awardee in Culinary Arts and at present, author to a book series on Philippine cuisine.
Recognizing the chef's genius in creating delightful gastronomic dishes, Hans Hauri, the visionary GM of Marco Polo Plaza, has invited Gonzalez through the years to share his culinary expertise with the Cebuano food enthusiasts.
This year being especially significant as it is the auspicious 30thanniversary of Café Ysabel, Hauri and his ever charming wife, Bo, hosted an intimate gathering of friends and colleagues to partake in a six-course fine dining experience masterfully prepared by Chef Gene and his equally talented chef son, Gino, who has a passion for good food and whose mission is to excite the Filipino palate.
The truly delightful dinner was not simply about good food. It was about innovative culinary creations, extraordinary atmosphere and setting, the attention to detail by the wait staff, enjoyable conversation and sharing a wonderful meal with others. (FREEMAN)