From Home Kitchen to Culinary Craftsmanship

Chef Clyte’s love for cooking began in her childhood kitchen, where she first learned the foundations of Cebuano cuisine. Over the years, she has explored new techniques and global influences, shaping a style that remains true to her roots. Today, she continues to bring bold flavors and thoughtful execution to every dish she creates.

“Cooking has consistently been central to my existence. Long before I honed my skills in professional kitchens, I was perched on a stool in my grandmother’s kitchen, absorbing the rhythm of chopping, blending, and kneading. The comforting essence of slow-cooked broths, the enticing scent of warm bread, and the harmonious blend of sour, salty, and sweet in every meal have profoundly influenced my fondest recollections. Cooking is more than a skill; it’s a heartfelt expression, shared and cherished through the ages.

Like many passionate cooks, I dedicated years to honing my skills in my own kitchen, preparing meals for family and friends, always aiming to elevate each dish beyond the previous one. It was only after embracing motherhood that I chose to elevate my love for cooking to new heights. My oldest son, always the discerning palate, encouraged me to broaden my understanding, hone my skills, and enhance my culinary perspective. This journey took me to ISCAHM in Quezon City, where I proudly earned my Diploma in Culinary Arts and Kitchen Management, along with an Australian Certificate III in Commercial Cookery. I honed my skills in both classical and contemporary methods, merging the rich traditions of Filipino cuisine with diverse global flavors.”

A Taste of Cebu, Elevated

Chef Clyte’s dishes highlight Cebu’s vibrant seafood, bold marinades, and ingredient-driven simplicity. From braised apahap fillet with cherry tomato confit to grilled pork tenderloin with prune chutney, her cooking reflects a balance of tradition and refinement. Each plate is a tribute to the flavors she grew up with—rooted in heritage, yet reimagined for the modern palate.

As a proud Cebuana, her culinary creations are infused with the vibrant, ingredient-focused flavors of Visayan cuisine. Cebu boasts a lively culinary scene, where the ocean’s treasures blend seamlessly with the land’s abundance, and grilling, slow-roasting, and zesty citrus marinades are the hallmarks of our cuisine. Filipino cuisine offers a rich tapestry of flavors that goes beyond the familiar staples. Chef Clyte aims to highlight the richness of our culinary traditions, moving past familiar dishes like lechon and adobo, to reveal the intricate layers of regional cooking that truly deserve global recognition.

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