Growing up with a love for eating good food, and feeding friends and family, internationally recognized Chef de Cuisine, Aaron Isip, surprisingly decided on a culinary career later than expected. After studying Marketing Management in De La Salle University, and doing internships in the industry, he realized his passion really lay in food. With a goal set, he left Manila to attend Le Cordon Bleu Paris.
He worked his way up as a foreigner in some of the best, and most stringent, Paris kitchens. He thought all of his hard work paid off when he made Chef de Cuisine, and started working at renowned restaurant, Dix-Huit, but a new height awaited. In 2015, he was awarded Chef Espoir for Île de France by celebrated guide Gault et Millau, from which he who also received two Toques. To be awarded such honors—especially as a non-French chef, is no small feat.
But Chef Aaron Isip deserves every one of his accolades. His use of the techniques he honed in his years in France helped him create unique and exceedingly inspired flavor combinations inspired by the Philippines, and his travels abroad. And he travels a lot! He believes it’s the best way to learn and to grow as a chef—experiencing the cultures and the cuisines himself.
Aside from Filipino, he loves Vietnamese and Thai cuisine, admiring the beautiful use of fresh herbs, and balance of flavors. Patis is one of his favorite ingredients, and making sauces is one thing he enjoys excelling at. And he definitely does, if Gastronômade is anything to go by.
Gastronômade is his new venture: small batch artisanal sauces, that are made with the highest quality ingredients and fresh herbs carefully selected from local organic farms. These sauces marry the flavors of East and West, and create a gastronomical experience for your palate.