“I saw that when you are a cook, you have a direct contribution to a person’s well being through your work which is food.”

In Dumaguete City, Philippines is an unsuspecting Chef with a heart akin to that of a lion.  Chef Carlo Baroa has been instrumental in shaping the way young local chefs are sought after because of their passion, drive and determination to excel in all they do.  Chef Carlo is the embodiment of quality and commitment to an industry seeking to rebuild after almost a year of strife and heartache.  The Story of Chef Carlo is simple yet focused.

At the age of 14, he began his journey into cooking, working in small local dinners and eateries across the Philippines.  His passion grew and at age 16 he enrolled in the  Hospitality Management College and like many young chefs his real learning and skill started to take shape when he began his learn-from-work program in 2004.

Unknown at the time, his passion, understanding and skills would be rewarded through this program as it allowed him to gain his first professional job as a Commis Chef after just three months.  His journey had truly begun.

Fast forward a few years and his experiences have now taken him across a variety of different sectors including high volume catering, Fine Dining restaurants, Casion’s, American style Bistor’s, Coffee shops, Airline catering, Resort and hotels and even hospitals.

His skills have been noticed by some of the major hospitality groups in the country chasing him such as The Bistro Group, The Chef’s Quarter Group, The Sumosam Group and The Moment Group.

Currently serving as Corporate Executive Chef for the YLO Group of Restaurants, Carlo manages Cafe Racer American Diner, Moon Cafe Mexican-Inspired Restaurant, and Lantaw Native Filipino Restaurant.

One highlight for Chef Carlo was also to stage (work for knowledge) with one of Gordon Ramsay’s protégé’s Jason Atherton at the Pig & Palm.

With an adventurous spirit, his passion for motorbike and the great outdoors has always driven Chef Carlo to seek out new experiences, to try out activities that might seem daunting to many, and to reach for the stars.  This is what has led this inspirational Chef to start a new chapter in his life as the owner of his own restaurant.  Life has now brought Chef Carlo to this point, where just several weeks ago he opened his first 22 seater Spanish inspired restaurant called “Sobremesa” – which means is the Spanish tradition of relaxing at the table after a heavy meal.

Chef Carlo has also now taken on the mantel of Country President for the World Association of Master Chefs (WAMC), a title that brings with it a level of respect for the knowledge he has to offer others.  His passion and drive are what allowed the Executive of WAMC to know their choice for the Philippines was the right one, and they have not been proven wrong, with the Philippines chapters growing every day.

Couple this with a partnership between Chef Carlo and WAAMC to establish WAMC education programs in Dumaguete City and the industry in this small part of the world is in good hands.

The world of cooking is bright in the Philippines and we wish Chef Carlo every success as he begins the next stage of his journey.

To find out more about Sobremesa please visit

https://www.facebook.com/sobremesadgt

Sobremesa Restaurant, E J. Blanco Dr,

Dumaguete, 6200 Negros Oriental, Philippines

+63 956 057 2633