Multi-awarded chef Chele Gonzalez can now cook for your events
Chele Gonzalez has long been stirring and exciting the local food scene. He has been showing us the best of what our local produce can be with Gallery by Chele (his current coconut menu is a winner!); serving us among the metro’s best sandwiches with Deli by Chele; constantly feeding us with good Spanish cuisine outside Manila via Samira, Enye, and Asador Alfonso; and even satiating our tastebuds with his signature cheesecakes via Burnt Basque Cheesecake by Chele.
When chance becomes a calling
With a lot more fuel in his tank, he expands his reach and empire even further with the launch of Chele Catering, which he confessed, actually started by chance. Friends and loyal clients simply asked him to cook for special events at home, which he gladly did, consequently leading him to believe that there’s a good market to tap when it comes to event catering. So after two years of doing it on the down low, he finally revealed this arm with a grand launch last March.
Last week, he announced it once more with a grand multi-course dinner at The Fifth at Rockwell, which Chele Catering is a part of. This came about after successfully providing food and service to luxury brands like Louis Vuitton, Lucerne, and Ferrari Philippines, who were all very satisfied with the chef’s offerings.
Behind Chele’s latest venture is a formidable team that executes his vision well. There’s his wife Teri Gonzalez, who brings with her 25 years of F&B experience, 15 of which was with Shangri-la Hotel; beverage program expert Cyril Addison who orchestrates the service team and creates memorable wine and cocktail pairings for the events; and chef Carlos Villaflor, Gonzalez’s long-time partner and collaborator in the kitchen.
All of them are working closely together to ensure that Chele’s signature menu is executed to a T.
Catering, the Chele Gonzalez way
They have two catering arms. One is a bespoke casual dining called Deli by Chele Event Catering, which features the artisanal deli products under their brand, as well as Villaflor’s take on Filipino favorites. These are for clients who are looking for something more casual, approachable, and creative—like sandwich bars, meal boxes, grazing tables, and buffets.
For the Rockwell event, among the dishes served under this brand were Cebu lechon tacos, gambas al ajillo, cured smoked salmon on brioche toast, and octopus inasal skewers.
The Deli by Chele buffet also has stations that feature an array of bread, soups, rice, pizzas, pastas, tacos, and meats like roast beef and roasted porchetta, carved on-site. They have canapés like chorizo puff, tartines like quiche Lorraine, cold cuts like beef pastrami, and main dishes such as kaldereta lasagna, tiger prawn palabok, and crispy pata with chimichurri.
For a more premium set of food items, there’s Chele Catering—where Gonzalez’s signature innovation and refined dining expertise come to play. This is ideal for occasions that require contemporary takes on continental cuisine and Spanish favorites, as well as a finessed approach to buffet service and live stations. Here, guests get to indulge on plates such as tuna sashimi kinilaw, pan-seared grouper with crab risotto and uni, grilled tenderloin with smoked kamote puree and truffle beef jus, and mango and coconut streusel with cereal prawns.
His plated menus can run from four to seven courses and can be accompanied with wine pairings. They even have a vegetarian menu with dishes like langka bonbon, tamarillo and pomelo toast, cauliflower inasal, and grilled beetroot with black garlic.
With Chele Gonzalez putting his stamp on catering, guests can expect nothing short of exceptional.
For queries and more information, follow them at @chelecatering in IG or visit their website, www.chelecatering.com.
