Karlo Evaristo

Professional Chef | Laguna Beach, CA (originally from Bacolod city, Philippines) | United States

Who are you and where do you come from?
Grew up in Bacolod city, Philippines. Went to school at the Culinary institute of America. Currently working at Studio at Montage Laguna Beach.

When did you start working in a kitchen?
9 years ago.

Where does your inspiration come from?
I almost always start with one ingredient that’s available, and go from there.

How would you describe your style of cooking?
Simple

What is your favorite ingredient?
Yuzu

What is your favorite thing to cook?
I enjoy dry-ageing my own steak at home. Having the patience to wait for at least 26 days I think is very rewarding after you cut into it the first time.

What is your favorite cuisine?
Nothing in particular. Anything that tastes good. Though I really enjoy Pho.

What is your advice to people who want to become a chef?
Working clean is super important. You think more clearly. Organizing is a whole lot easier. And it’s one way of getting the respect of your co-workers.

What is your ultimate food dream?
When I become a billionaire, I want to try all of the food of the best chef’s in the universe.

Where are you working now?
Studio at Montage Laguna Beach.

Where do you see yourself in 1 year, 3 years and 5 years?
Hopefully work my way up, do my own food.


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