For Chef Kevin Villarica, becoming a chef was only part of the plan. Growing up in a family of business owners, he had always envisioned building a business of his own. However, before opening restaurants, he wanted to understand every aspect of the industry.
A Career Built on Experience
His journey took him to Singapore, where he trained in French, Indian, and Thai kitchens, working his way up from prep cook to chef de partie. These experiences eventually prepared him to open Hapag with fellow chefs, a restaurant built around elevating Filipino cuisine.
“I wanted to master and to know everything that goes around and that happens in a restaurant before I made one,” he shares.
Today, Villarica develops concepts based not only on his culinary interests but also on what his business partners want. Le Feu Steakhouse, for instance, grew from the owners’ love for steak and the hotel’s French-inspired identity.
Finding His Own Pace
The pandemic became a turning point in Villarica’s career. After experiencing burnout and the stress of closing restaurants, he stepped away from the industry to focus on his family’s business.
The break gave him time to reflect and return with a different perspective. “When I went back, mas calm na ako. I used to be really strict. I’m still strict, but mas chill na ako as a head chef,” he says.
It also opened the door to new opportunities, including Le Feu Steak House, Kevin’s Diner, Ginza Gyu, and various consultancy projects.
Among these concepts, Le Feu reflects the kind of restaurant he wants to build more of: approachable, comforting, and creative without the demands of traditional fine dining.
Creativity With a Sense of Familiarity
For Villarica, innovation means understanding what diners actually enjoy. His international training informs his cooking, but he makes adjustments to suit Filipino tastes.
“I still give respect to the cuisine, but inaayos ko siya in a way na people will still love it,” he explains.
He also believes that consistency and preparation are what make a restaurant work. Early in his career, a shortcut involving fryer oil affected the flavor of the food he served. Since then, he has made proper preparation a non-negotiable in his kitchens.
Passing the Torch
After 16 to 17 years in the industry, Villarica finds fulfillment in developing young chefs. One of his former interns is set to lead a new concept with Dillingers.
“I want them to become maybe better than me,” he says.
His advice to aspiring chefs is simple: practice discipline, patience, and the willingness to learn. “Always be a sponge,” he tells them.
As he continues to develop restaurants, Villarica is less concerned with chasing awards than creating places people want to revisit. For him, success is seeing familiar faces return for their favorite dishes—and watching the next generation find its footing in the kitchen.
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