Aaron Isip

Chef Aaron Isip's culinary philosophy is deeply rooted in authenticity and a profound connection to his personal journey. He aims to tell the story of his background, culinary training, and the philosophy that has shaped him through his menus. His core ethos prioritizes "flavor and deliciousness" over overly "cerebral" or "soulless" conceptual ideas, believing that "the end goal of all kitchens is to supply the guest with a delicious, satisfying meal." This approach is guided by a "wabi-sabi" worldview, finding beauty in imperfections, appreciating the transient nature of things, and leveraging the rich "memory bank" of delicious meals experienced throughout his life and extensive travels. Acknowledging his Filipino heritage, Isip states that "Filipino food is my first basis for deliciousness," with its "flavor profiles, especially the love for all things sour and umami—and combined—will forever trigger a gustatory and olfactory alert in my psyche.” This deep-seated appreciation for his roots is seamlessly blended with over 15 years of French culinary training in Michelin-starred kitchens in Paris. His innovation lies in "leaning into his French training and infusing it with Filipino ingredients," allowing him to creatively reimagine concepts and present them with considerable skill, constantly reinterpreting classics through his unique lens. A cornerstone of his philosophy is letting "the produce speak for itself." Kása Palma's mission is fundamentally "to showcase the marine biodiversity of the Philippines, particularly as we sit at the heart of the Coral Triangle, one of the most biodiverse marine regions in the world." He actively seeks out "products rarely seen in most restaurants in Manila," such as the unicorn fish from Palawan, mantis shrimp, and managat fish from Iloilo, alongside a seasonal bounty of native fruits like lanzones, kamias, duhat, and santol. This commitment extends to meticulously following the seasonality of produce, ensuring a "celebration of the bounty of the Philippine waters and tropics." Chef Aaron Isip's approach is characterized by an authoritative blend of classical French culinary techniques—honed through extensive training in esteemed Parisian kitchens like Apicius and Senderens—with an intuitive understanding of Filipino and Southeast Asian flavor profiles. His technical mastery is evident in his meticulous preparations, such as various forms of purple yam in "Ube in Three Textures" (crisp, espuma, puree) or the intricate sauces and emulsions accompanying dishes. He excels at transforming familiar concepts, as seen in his "Steamed Pumpkin Cake" reimagining Chinese dumplings with sikil pak and a pumpkin-curry spice emulsion, or his "Cherry Valley Duck" evoking adobo with duck confit buns and adobo jus. His culinary artistry extends to a sophisticated approach to flavor and plating, where he "balances the complexities of Southeast Asian flavours and Latin spices with the restraint and refinement of haute cuisine." Dishes are designed to be "layers and layers of sea flavors that build slowly in anticipation of an explosion inside the mouth," emphasizing contrasting textures (e.g., crispy chicken skin with amaebi prawn, crisp dragonfruit tapioca chips with sea bream aguachile). Plating often serves as a dramatic introduction, such as hors d’oeuvres displayed on "dramatic stoneware that simulates a rocky ocean floor." He masterfully uses elements like gastriques (mangosteen gastrique), espumas (ube espuma, Thai basil espuma), and granitas (kamias siniguelas granita) to add complexity and sensory delight. Among his most celebrated creations are the "Croque Madame of tuna and sea urchin," which elevates the classic with uni mornay, torched Parmesan, quail egg, and caviar on sourdough shokupan toast, praised for its "buttery profile" and "briny, custardy sea urchin." The "Crudo of Striped Jackfish with Pumpkin Leche de Tigre" is another standout, featuring talakitok dressed in squash blossoms and a Mayan sikil pak dip, recognized for its awareness in playing with "tastes and textures from various regions." His "Tarte Tatin," inspired by tinola, cleverly substitutes apples with chayote, balanced with cinnamon ice cream, moringa crumble, and caramelized chicken skin, solidifying his formidable reputation. Other notable dishes include the opulent "Foiesilog," the intricate "Halo-halo del Mar," and the reimagined "Lechon de lobster." He also runs a unique "firewood kitchen" for certain à la carte options, showcasing a primal yet refined cooking technique.

Career

• Chef at Apicius, Paris
• Chef at Senderens, Paris
• Chef-Owner at Restaurant Dix-Huit, Paris
• Creator / Chef at Balai Palma, Manila
• Chef-Owner at Kása Palma, Makati