Born and raised in the Philippines, Rafael immigrated to the U.S. when he was nineteen years old. He has travelled and lived across the country until settling in Pittsburgh over 10 years ago.  Rafael's experience as a chef include Legume, Grit and Grace, and most recently, the Executive Chef of Bar Botanica in Lawrenceville. He is also the creator of pop-up Kanto Kitchen, a blend of Filipino with a twist. Chef Rafael was one of the chefs selected to inaugurate the culinary incubator, Smallman Galley where he learned about the business skills of being a restaurateur. His interest in farming came naturally as the next step to complementing his career as a professional chef. Living in the US has taught Rafael the importance of food and how it shapes us culturally. For most of his ventures in Pittsburgh, his aim has been to introduce and educate people in the Filipino cuisine.  He is raising awareness of the importance of quality food through urban farming.  His future endeavor includes opening a small eatery focused on contemporary Filipino- American cuisine.

Chef Rafael will be demonstrating his cooking of fried rice with pork belly with a side of eggplant and mango salad.