Chele Gonzalez

Chef Chele Gonzalez's culinary philosophy at Asador Alfonso is a masterful blend of celebrating his deep Spanish Cantabrian heritage while elevating traditional cuisine through simplicity and profound respect for ingredients. His overarching vision for Asador Alfonso transcends the common perception of Spanish food, aiming to showcase a realm far "beyond tapas and paella" by focusing on the art of authentic Spanish roasting. This approach emphasizes bringing traditional techniques to a fine-dining level without over-complicating flavors, allowing the inherent quality of pristine ingredients, many imported directly from Spain, to shine. At his core, Chef Gonzalez operates with a philosophy driven by curiosity and responsibility, rather than ego. He believes in continuous growth, learning, and evolution, striving to become a better version of himself every year, a testament to his longevity in the demanding culinary industry. This translates into a commitment to sustaining excellence at the highest level, demanding precision in execution, and fostering a culture of kindness and empathy within his team, which he considers a powerful tool for leadership. His dedication extends to sourcing, where Spanish ingredients like Carabinero prawns and suckling lamb are paramount, yet he also demonstrates an ability to elevate local produce, as seen in his use of humble tawilis. The culinary journey he orchestrates at Asador Alfonso is about creating rich, memorable experiences for diners, where the simple act of making people happy remains the ultimate reward and driving force behind his meticulous artistry. Chef Chele Gonzalez's signature approach at Asador Alfonso is defined by a rigorous technical mastery of Spanish roasting, utilizing a monumental, imported Supermaestro wood-fire oven – a piece of equipment so exclusive they hold its regional franchise. His technique for dishes like the Lechazo (slow-roasted Spanish suckling lamb) involves a precise, two-stage cooking process: an overnight, low-temperature 'sweating' phase to absorb juices, followed by a finishing period at higher temperatures with oak wood to achieve an intensely crispy skin and tender, subtly smoky meat. This precision-focused method ("We want to be precise, so we do timings") ensures exceptional texture and flavor. His approach to flavor and plating prioritizes simplicity, allowing the high-quality ingredients to be the protagonists. Dishes are not complicated; instead, they highlight the natural sweetness of Carabinero prawns or the rich depth of home-cured A5 Japanese Wagyu Jamon. He thoughtfully balances richness, often incorporating high-acidity Spanish sherry vinegar in accompanying salads to cleanse the palate. Sides like roasted potatoes are served separately to prevent sogginess, maintaining textural integrity. Gonzalez also encourages an immersive, hands-on dining experience, advising guests to savor every morsel, particularly the flavorful heads of the Carabinero prawns. Legendary signature dishes at Asador Alfonso include: - **Carabinero**: Large Spanish red prawns, lightly grilled to highlight their natural sweetness, with emphasis on extracting flavor from the head. - **Lechazo**: Two- to three-month-old Spanish suckling lamb, slow-roasted overnight in the wood-fire oven to achieve a crispy skin and melt-in-your-mouth tenderness, flavored with oak wood. - **Jamon de Wagyu**: Chef Chele’s signature home-cured A5 Japanese Wagyu ham, renowned for its marbled appearance, rich savory flavor, and luxurious melt-in-your-mouth texture. - **Esparrago**: Seasonal white asparagus served with celeriac toffee puree, extra-virgin olive oil, and briny black caviar. - **Setas y Trufa**: Sautéed mushrooms and cured pork jaw, generously shaved with seasonal truffles, and enlivened by a broken egg yolk. - **Tosta de Boqueron**: A refined pintxo featuring salt-cured tawilis (a local fish) marinated in vinegar, parsley, and extra-virgin olive oil. - **Matrimonio**: A harmonious pairing of wood-fired roast peppers and Spanish anchovies, imparting smoky depth. - **Vanilla Flan**: A light, refined, and velvety-soft dessert, based on his mother's cherished recipe.

Career

• Chef Patron and Co-Owner at Asador Alfonso, Alfonso, Cavite
• Executive Chef at Gallery by Chele, Manila