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| Photo credits: Inquirer Entertainment |
April is a busy month for a good number
of people in the food service industry as Madrid Fusion 2017 takes
place. From April 6 – 8, 2017 at the SMX Convention Center in
Pasay City, people from near and far places come together to share
their passion for food. Part of the delegation representing
Calabarzon is the chef behind the placed tagged as “definitely
not your ordinary food find among the rising places at Tagaytay
Ridge”; this is Chef Thomas Murillo of Wild Juan.
His love for food started young and he
took his first step towards it during his sophomore year as a
Consular and Diplomatic Affairs student at the College of Saint
Benilde. He decided to take commercial cooking and culinary arts at
First Gourmet Academy and had his apprenticeship at 2nds after. This
lead him further by becoming one of the pioneering member behind
Paprika PH and years later his own restaurant at a family-owned place
at Tagaytay Ridge. Wild Juan is born.
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Wild Juan bears the
concept of East meets West and is delivered with the hospitality of
Filipinos in the Southern part of Luzon. His food creations are
something that we are all familiar with but are delivered with a
twist and flair. Perfect sample are the Sisig Paksiw, Krispy
Kasoy Kare-Kare (KKK) and Gumbulalo. Three common dishes but
comes with a new level of flavor and goodness due to techniques and
passion.
Learning never ends for Chef Thomas as
he earns his NCII Commercial Cooking and ServSafe: Food Safety &
Sanitation certificates. He pushes himself to be the best and at par
to the world, thus making his quality for food high and passion much
higher. He doesn’t stop there as he then shares his knowledge and
passion this coming Madrid Fusion 2017 to foreign delegates and
proudly represent Calabarzon.
Chef Thomas Murillo, stays humble yet
proud of his craft thus from love of food it now is a burning
passion. Come at the biggest food event this season at the SMX in
Pasay or visit Wild Juan located at KM 68
Tagaytay-Nasugbu Highway and experience the comfort and passion that
he shares at every plate served.
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