JP Cruz

Chef JP Cruz's culinary philosophy at Inatô, meaning "our way" in Binisaya, is a deeply personal exploration of Filipino cuisine, shaped by over a decade of industry experience and extensive travels, both local and international. He champions the inherent diversity and depth of Filipino food, believing there are "many paths" to its expression rather than a singular route. This ethos manifests in a daring new à la carte menu that blends exceptional global and local seasonal ingredients with authentic Filipino charcoal cooking techniques and flavors. Central to Inatô's vision is the "Bahala Na" philosophy, a uniquely Filipino expression of trust and surrender to the uncontrollable. For diners, this translates to a menu designed daily by Chef Cruz, based entirely on the freshest market finds and his creative impulse. This approach allows for a dynamic, improvisational style rooted in rigorous classical training and a profound understanding of Filipino flavor principles—such as the nuanced sour-salty interplay of kinilaw, the smoky char of regional preparations, and the vibrant citrus-forward acidity that distinguishes Philippine cooking. Through this chef's table format and hyper-focused charcoal cookery, Cruz aims to re-envision and elevate Filipino food culture, transforming the communal street-side barbecue experience into a refined yet intimately expressive fine dining narrative. Chef JP Cruz’s technical style at Inatô is characterized by a masterful command of Filipino charcoal cooking techniques, elevated through a fine dining lens. He combines rigorous classical training with an improvisational spirit, allowing the day's freshest ingredients to dictate the menu under the "Bahala Na" philosophy. This results in a menu that is a daily experiment, executed with precision across an intimate chef's counter. His approach to flavor and plating showcases a sophisticated balance and juxtaposition. Dishes appear casually conceived yet are executed with meticulous fine-dining finesse, often drawing inspiration from mundane elements but presented in a refined, understated, and nuanced manner. He expertly navigates the complex flavor profiles inherent in Filipino cuisine, emphasizing the delicate sour-salty balance, the depth of smoke and char, and the vibrant brightness of citrus acidity. Legendary signature dishes that epitomize his artistry include: * **Yellowtail Amberjack (Kinilaw)**: A charcoal-seared fillet with a citrus-soy glaze, showcasing the sophisticated Filipino technique of raw fish cured in acid. * **Choco Tarte**: An expressive dessert crafted from local cacao and toasted coconut, providing a memorable conclusion to the meal. * **Grilled Oyster**: Served with spiced coconut vinegar, garlic chives, and pickled ginger, highlighting his use of traditional flavors in an elevated context. * **Abalone with Abalone Liver Sauce**: Paired with pickled red onion, kinchay, and vinegar, demonstrating inventive use of local ingredients and bold flavor combinations. * **Chicken Soup**: A deeply flavorful broth featuring grilled hen of the woods mushrooms and grilled okra, a testament to his ability to elevate comfort food.