John Kevin Navoa is an alum of the KDU University College in Kuala Lumpur, Malaysia. His time in one of Malaysia’s fine-dining restaurants, which was hailed as one of Asia’s 50 Best, proved to be the perfect training for his first formal foray into fine dining, infused with a local flair. This experience honed his culinary background, allowing him to take the lead in crafting his own unique Filipino fine-dining concept, Hapag, with another chef—Chef Thirdy, where he showcases his exceptional talent in blending flavours and flavours, resulting in elevating Filipino cuisine to new heights.
John Kevin Navoa, adalah alumnus dariKDU University College di Kuala Lumpur di Malaysia. Pengalamannya bekerja di salah satu restoran fine-dining Malaysia, yang didapuk sebagai salah satu dari Asia’s 50 Best Restaurants, terbukti memberinya pelatihan yang sempurna yang mendukung kiprah resmi perdananya dalam industri fine-dining. Pengalamannya di restoran tersebut memperkenalkannya pada cara-cara untuk menyajikan konsep fine-dining dengan citarasa lokal yang kuat. Pengalamannya ini mengasah latar belakang kulinernya, membuatnya seorang pemimpin dalam hal menciptakan citarasa konsep fine-dining Filipino yang unik melalui Hapag, bersama chef lainnya – Chef Thirdy, tempat ia menyalurkan bakatnya yang luar biasa dalam memadukan rasa dan tekstur, memberikan sentuhan baru untuk makanan Filipina, sembari mengangkat citra tradisi makanan tersebut.
Get ready for a Filipino gastronomic adventure like no other. Ross Magnaye, from one of Melbourne’s hottest new restaurants, Serai and Thirdy Dolatre and Kevin Navoi from Manila’s HAPAG will …
Maestros of fermentation, Chef Thirdy and Chef Kevin, renowned Filipino chefs, are bringing their famous gut-healthy fermented foods to Indus. They will share their family recipes for Burong Mangga, which …
Filipino cuisine has long been regarded as the ‘next big thing’ in the culinary world, gaining international recognition in major food capitals. Kasama, a restaurant in Chicago, was even honored …
