She is a well-loved home cook, acclaimed food writer, passionate Filipino food advocate and researcher, and true foodie who effortlessly connects with audiences.
Known for her engaging culinary demonstrations that celebrate familiar Filipino flavors, Nancy also draws inspiration from her international travels. Her roots run deep in the culinary landscape as part-owner of The Commissary Kitchen and hail from the esteemed Reyes family of The Aristocrat Restaurant.
Beyond her restaurant ventures, Nancy is a versatile multi-media personality, captivating audiences as a TV cooking show host, radio food expert, and sought-after lecturer and live cooking demonstrator.
A prolific freelance food writer and editor, she has authored and contributed to numerous influential cookbooks, including “The Adobo Book” and “The Aristocrat Book”.
This multi-talented individual also enjoys serenading audiences with retro songs. Driven by a strong advocacy, Nancy, as self-proclaimed Adobo Queen, tirelessly promotes both local and global Filipino cuisine, championing adobo as the national dish and uplifting the status of home cooks.
She also passionately encourages environmentally conscious and practical cooking, advocating for equipping kitchens with quality cookware like Masflex.
Her partnership with Masflex is a natural extension of her culinary passion, as she describes it: “It’s a love affair—between me and the brand and the love of cooking.”
At just 23, he pioneered the iconic Café Ysabel in San Juan, and today, he continues to shape the future of the industry as the President of the Center for Asian Culinary Studies.
Chef Gene’s dedication to his craft is unparalleled, earning him the distinction of being the only Ten Outstanding Young Men awardee in Culinary Arts. A highly decorated industry leader, he has also been honored for excellence in hospitality management by premier institutions such as the Hotel & Restaurant Association of the Philippines, the International Food Service Executive Association, and the Council of Hotel and Restaurant Educators of the Philippines.
His expertise is backed by a global education, spanning prestigious apprenticeships in France and Italy, as well as specialized training at the Culinary Institute of America and the California Culinary Academy.
Beyond the kitchen, he is also a prolific writer and editor for one of Metro Manila’s major daily newspapers and an author of 15 cookbooks. His work has received numerous national and international awards, including two prestigious World Gourmand Awards.
Throughout his career, Chef Gene has seamlessly blended tradition with innovation. His extensive research and development work with major food manufacturers has now culminated in a premier partnership: the KitchenPro Culinary Collection. This line is a natural extension of his lifelong mission to bring professional-grade excellence into the heart of every kitchen.
