Jhovani Manolo

Chef Jhovani Manalo's culinary philosophy is profoundly rooted in his Filipino heritage, particularly the concept of "kapwa," which emphasizes shared identity and human connection. This translates into a core ethos of treating every guest genuinely like family and fostering a collaborative, respectful environment within his kitchen. He believes that discipline, consistency, accountability, and resilience are the cornerstones of a successful culinary career, principles he applies to both his personal work ethic and his leadership style. His approach to ingredients is one of deep respect and appreciation for "whatever is on the table." He is committed to quality, working closely with local farmers and suppliers for 3Fils, and actively seeks out local UAE ingredients for his creations. In an ever-evolving industry, Manalo embraces adaptability, focusing on local sourcing and resource flexibility to maintain consistency in the guest experience, even amidst external challenges. He views cooking as a form of therapy, advocating for a measured, unhurried process that allows for enjoyment and mindfulness. Manalo's overarching vision is to blend authenticity with innovation, continuously exploring new ideas while staying grounded in core standards. He sees dining out not as an opportunity for critique, but for reimagination – a chance to understand a dish's components and innovate upon them to achieve maximum potential. His goal is to transform complex culinary concepts into simple, approachable, and memorable dishes that retain their intrinsic "soul" and intention, ultimately uniting people through the shared experience of food. Chef Jhovani Manalo’s technical style is characterized by a relentless pursuit of balance and depth of flavor. He operates with discipline and meticulous attention to detail, emphasizing the importance of fundamental skills like knife sharpening and a patient, unhurried approach to cooking. His method involves deconstructing complex culinary ideas, refining them, and then presenting them in a clear, approachable, and impactful manner, ensuring that the essence of the dish remains intact. His culinary creations reflect a modern Asian direction, infused with a nuanced understanding of umami to bind flavors seamlessly. Plating is executed with an artistic touch, incorporating elements like fresh pea shoots and edible flowers, as seen in his snapper dish, to enhance both visual appeal and textural contrast. Manalo continuously experiments with trends and new ingredients, even revisiting and upgrading his own classic creations, always with an eye towards innovation without losing the dish's original spirit. Among his most celebrated signature dishes are the deeply personal "Granny Soup," a modern reinterpretation of Filipino "sinigang" featuring tamarind, seabass, local clams, and a delicate touch of truffle, symbolizing his roots and the possibilities within the UAE. Other notable creations include the exquisite "Tamagotoro Nigiri with Caviar," an elegant combination of quail egg, otoro, caviar, and nikiri sauce, and the rich "Gyu Grab," crafted with A5 wagyu chashu, kizami-negi salsa, sesame seeds, nikiri sauce, and spiced crispy nori. He also cherishes making "Ginataang Pagi," a Filipino coconut and stingray curry, as it connects him to his heritage and family. His Snapper and Za’atar recipe further showcases his ability to combine vibrant flavors and precise execution.

Career

• Kitchen Steward at Unspecified, Unspecified
• Head Chef at 3Fils, Dubai