MEET THE CHEF: CHEF PHILIP NICOLASORA
The humble origins of Chef Philip Nicolasora’s culinary career began with a vocational course in Commercial Cooking at the Manpower Learning Program. He then cut his teeth in the industry at the Norman Lacson Catering Services, and it was there wherein he got his obsessive penchant for high standards and valuable experience in serving huge banquets and large events. More importantly, he acquired the necessity and value for consistency of experience that many chefs aspire to obtain.
Like most journeymen artisans, he spent the next decade honing his craft at a variety of restaurants such as Petaling Street in Malaysia and Bistro San Francesco in Croatia, as well as cafes such as Spice Beach in Indonesia. He gained his in-service experience at the Vertigo Café and Grill and Palestine Commercial Center in Saudi Arabia, and while managing the kitchen for banquets and events, he developed a deep love for regional American and Italian cuisine. He perfected restaurant servicing and operations at the Country Club Solaire in 2015, where his perfectionist streak served him well in producing food of the highest quality for a myriad of events and parties.
Now, he comes full circle at Caffe Primo and Don Jaime Ristorante as a master of his craft and as the bonafide chef de cuisine of multiple restaurants. He is making waves in the Naga culinary scene with his fusion of Filipino, Italian, and Regional American cuisine.
His menu is generous, unpretentious, and perfect for banquets, parties, and other events; it is both comfortably familiar and subtly nuanced.
Chef Philip Nicolasora is unsurpassed in his alchemist-like ability to bring out the fiery native palette, bringing out all the flavors of each ingredient while simultaneously cooling it down with modern American culinary science.