José Luis 'Chele' González
Modern Spanish with a Filipino twist
Tiradito of raw tuna loin, kinilaw gel with coconut milk, calamansi and tabon-tabon
5/F Clipp Center, 11th Avenue/ corner 39th Street, Bonifacio Global City, Taguig, 1634 Metro, Manila
+63 917 546 1673
What’s the concept? Gallery Vask is set in a constantly evolving art space inspired by people, nature, memories, textures, techniques, travels and history. The exclusive dining area seats 20 people and showcases Filipino art curated by architect and artist Juan Carlo Calma, alongside the food of chef Jose Luis ‘Chele’ González.
About the chef: Born in Torrelavega, northern Spain, González received a culinary degree from Arxanda, Bilbao, before going on to cook at some of the world’s best restaurants, including Arzak, El Bulli, El Celler de Can Roca and Mugaritz. He later moved to the Philippines, opening Gallery Vask in partnership with Calma.
The food: Inspired by his travels, the chef looks for new ways to present dishes and is always on the hunt for unusual ingredients. Signature plates include Adlai, a native cereal often used in the Philippine highlands instead of wheat and rice. The grain is teamed with bagoong paste made from fermented shrimp and aromatics, served with sea urchin and pigeon and finished with gotu kola hearts, an aromatic herb traditionally used for medicinal purposes.
Menu options: Gallery Vask provides two tasting journeys: the ‘Alamat’ long version and the ‘Lakbay’ reduced-course option. Those opting for Alamat will be treated to 16 plates, taking in everything from the signature sour ribs to the Buen Viaje dessert of sticky rice and mango.
Images: Norman Lleses