Pinoy Chef Mark Alan Cagampang, Part Of No. 1 Restaurant Win

Central in Peru is hailed number one in World’s 50 Best Restaurant Awards for three years now. Chef Virgilio Martinez, the creative culinary genius behind Central, earned a highly-respected reputation in authentic Peruvian cuisine. Along with this prestigious win is a source of Pinoy pride as Mark Alan Cagampang, one of Central’s chefs, brings the best of Filipino cuisine to Latin America through a traditional Pinoy boodle fight. Since Mark began working with Central, Chef Martinez says that it has been the most creative kitchen he has been in thus far. The boodle fight won the appreciation of Peruvian legendary chef, Chef Astrid Y Gaston.

According to the Inquirer, Mark recalls that life-changing highlight. When Astrid Y Gaston responded to his application, he arrived in Latin America excited because he knew he would be working for the legendary Chef Gaston. Chef Gaston Acurio has been leading the gastronomic surge of Peru for 20 years now with Acurio, his world-renowned restaurant.

Just when it was time for Mark to “graduate” from the Acurio kitchen, Chef Gaston Acurio requested that he prepare a staff meal of Filipino dishes. It was Chef Cesar Belliod, head chef at Astrid Y Gaston, who told him that Gaston wants him to cook and serve typical Filipino food. The young chef recalls that he chose to do a boodle fight in an instant. His 20-foot culinary creation presented well-loved Filipino dishes like pork adobo, pancit, ginataang kalabasa, chicken wings inasal, balun-balunan and cassava for dessert. The food was an instant hit among those who took part in the feast.

WATCH: Chef Gaston Acurio Instagram Video, Mark Alan Cagampang prepares ‘boodle fight’ for central

Mark vino de Filipinas a Astrid y Gaston. Y hoy se despide cocinándonos la cocina de su tierra a toda la familia. Te extrañaremos mark.

A video posted by Gaston Acurio (@gastonacurio) on Jun 4, 2016 at 3:07pm PDT

Mark Alan Cagampang is a culinary graduate from Bohol who has been dreaming to work in Spain along with the culinary greats. Because he was denied visa entry twice, he then decided to look into Latin American countries that do not require a visa. He said he “stalked” the Facebook and Instagram pages of every restaurant that was in Latin America’s best 50 list. He finally got in when Acurio said they had space.

Mise en place for the protein section was Cagampang’s routine for about a month before moving to the next door’s kitchen when he focused solely on ceviches. He says that his 18-hour work days were tough. Now that he is in Central, he stresses that he learns by sheer virtue in how the ideas of Martinez come to life. Cagampang says. “In Central, they just make use of what they have and (pound on) creativity.”

His success is an inspiration for any aspiring Filipino chef wanting to make a mark in the culinary world. May his story encourage every Pinoy to keep pursuing their passion.