Chef Sau del Rosario’s Culinary Shift
Sau is a native of Angeles City, born into a family of chefs (four generations deep). But unlike the traditionalists who stayed in the ancestral kitchens, Sau left. He trained in Paris, worked in Singapore, and sharpened his skills at the Culinary Institute of America.
When he came back, he didn't just bring back a suitcase; he brought back a new perspective. He saw that Kapampangan cuisine was world-class, but it was often stuck in the past ("luto ni lola").
His mission? To drag the cuisine into the 21st century without losing its soul.
