In case you missed it, here’s the link to the article: http://business.inquirer.net/194588/executives-get-a-chance-to-enjoy-creations-of-chef-jeff-claudio
Claudio currently works at Burnt Ends, a restaurant in Singapore’s Chinatown led by the brilliant David Pynt. (You must visit this if you can get a seat when you are in Singapore! It’s in Chinatown (Teck Lim Road). Here’s the number: +65 6224 3933.
He had previously worked at New York’s Per Se and staged in former World’s No. 1 restaurant Noma in Denmark. He was also executive chef at the much-acclaimed Yours Truly in Toronto. (The Toronto Star gave it a rating of Excellent! Read the review here.)
Here’s are some of his creations specially made for Chef Jessie that I’ve had the privilege to try:
1. This was a delicious salad using banana heart (puso ng saging). I loved how Claudio incorporated pomelo and cheese! I thought it was Noma-inspired.
3. Claudio thinks that sugpo is one of the best ingredients that the Philippines has to offer. I thoroughly enjoyed this version with butter sauce and chili. This was my favorite dish at the press meal.
I went back again Tuesday and got to try what was actually served on the menu which is the sugpo but this time with XO sauce. I prefer the butter sauce but this XO sauce was excellent as well. In fact, I could eat the XO just on its own, haha!
4. The reason why I made my way back to Chef Jessie’s was to try the native pig which had been teased to be with papaya and tamarind. Skeptic that I am, I thought that Claudio would not be able to pull off this pork dish – but he did. Must be the Filipino in him! The skin was crunchy without the pork getting overwhelmingly fatty. My only complaint about the sauce … I could’ve used more! And extra rice, please!5. The appetizers were mind-blowing as well, displaying Claudio’s creativity. This was a mix of blood sausage and chanterelle mushrooms. You would think that this would be “nakakaumay” (that you would tire of it easily) … on the contrary it is deceptively light that before you know it, you’ve finished the whole plate!
6. This appetizer of crab displayed Claudio’s mastery of technique. It was, however, upstaged at our table by the chanterelles. But that is by sheer virtue of an affinity for strong flavors and nothing at all to do with the aspects of this dish, which were much appreciated as well.
7. I think this was just thrown in for fun. It’s a kesong puti salad. It was brilliantly mixed already with what appeared to be caramelized bread so that the tart sourness and gooeyness from the cheese went directly against the sweetness and crunchiness of the bread. I hope Chef Jessie keep this on their menu.
8. Was also able to try this steak … I confess though that I prefer the pig ;) Chef Jeff Claudio was mentored by Chef Jessie Sincioco fresh out of college. That was in 2002. Look how far he has come! Chef Jessie is truly inspiring … and has not only inspired Claudio but her brother, nieces and other members of the fam as well! Lookie – all of them now at Chef Jessie’s! What an adorable family of cooks!
Chef Jeff Claudio will be helping a friend do a pop up in London later in the year. In the meantime, you can catch him at Burnt Ends! … And until July 10 (this Friday) at Chef Jessie’s Rockwell (call 8906543 or 8907630 to reserve).