Welcome Lunch 2025

A group of Vancouver Filipino Chefs worked together to cook the largest Kamayan boodle fight at CooksCamp 2024! It was the first time these chefs worked together in such a massive scale; but in turn, it created long lasting friendships and a unique opportunity for people in BC’s Hospitality industry to have a glimpse of Filipino Cuisine and Culture. From this, it formed a bond that helped the foundation of a Filipino Chef meal train for the victims and the families of the Lapu Lapu tragedy.

This September at CooksCamp, the Filipino crew will showcase Filipino breakfast dishes intended for quick consumption. Hearty enough for a family dinner; exciting enough for a weekend brunch; or to satisfy that late-night/early morning hangover.

Silog is a portmanteau of its two main components: “sinangag” (garlic fried rice) and “itlog” (egg, typically fried egg); served with various accompanying savoury meat or protein. There are many different types of silogs, the dish takes the name of whatever protein it is made with. Typical versions would be bangus/milkfish (bangsilog), longganisa (longsilog), beef tapa (tapsilog), pork tocino (tocilog); and the list goes on. It’s a great way to start the day; so the team figured it would be a great way to start off CooksCamp 2025!!!

Antonio Martin – Haven Kitchen + Bar

Born and raised in the Philippines, Antonio Martin and his love of food was shaped early on by family, heritage, flavours, and traditions that continue to inspire his work today. Chef Antonio began his culinary training at Vancouver’s Dubrulle Culinary Institute before heading to New York City, where he honed his skills in some of the city’s most celebrated kitchens; including Butter, and three Michelin-starred Le Bernardin. Under the mentorship of culinary greats like Eric Ripert, Alex Guarnachelli, and Darren Watson; Antonio was inspired to refine his own style in the kitchen. Now Executive Chef at Haven Kitchen & Bar, Antonio strives to uphold the highest standards of quality and sustainability while never compromising on flavour. He draws inspiration from his Southeast Asian heritage, and the rich bounty of British Columbia to create dishes that are both nostalgic and new.

Mark Singson – MabuhayYVR 

Mark Singson is a Filipino-born, Vancouver-raised chef and the celebrated runner-up of Top Chef Canada Season 6, known for his bold, expressive approach to modern Filipino cuisine. He is the founder of FAM Inc., a creative culinary platform built on the pillars of Food, Art, and Music. Mark’s culinary journey spans some of Vancouver’s most notable kitchens as well as internationally acclaimed, hatted restaurants in Melbourne, Australia. With a passion for reimagining the flavours of his heritage through refined technique, Singson continues to push boundaries through immersive dining experiences that celebrate culture, creativity, and community.

TJ Conwi – Ono Vancouver and ReRoot Kitchen

Food service specialist & community leader: TJ has a passion for both West Coast and Asian cuisine. His culinary curiosity began with his roots in the Philippines and has taken him as far away as kitchens in Taiwan and Chile. Innovative, environmentally concious and sustainable ingredients are the highlight of his dishes. After training under French chefs at the Pacific Institute of Culinary Arts, TJ honed his skills at The Arbutus Club and in the hotel industry, most recently as executive chef at Delta Hotels Vancouver Downtown Suites by Marriott. He was an integral member of the Coast Coal Harbour Hotel’s opening team before the 2010 Winter Olympics. TJ has executed hotel functions for hundreds of people, elaborate galas for the Japanese, Filipino and French Consulate, and large-scale events like the BC Food & Beverage Awards and Chefs in the Hood. He now owns Ono Vancouver, where he uses his expertise, creativity and connections to make an impact in the food industry. His business services—event catering, private dining and ReRoot home meal replacement—all fuel his community-minded goals:
Fight food insecurity
End food waste
Ensure all children have access to healthy lunch at school

TJ is currently on the Chefs’ Table Society of British Columbia Board of Directors as education co-chair.

Derrick Sibayan – Holts Cafe

I started my career in hotels and joined Holts Cafe in 2017 as a Sous, then Chef de Cuisine, and eventually the Executive Chef. Holts Café celebrates contemporary Canadian cuisine. Our vision for the restaurants and their dishes is focused on sustainability, quality-driven ingredients, locality, and seasonality.

Andrew Alojado – Layunin

Layunin was founded by Vancouver based Filipino – Canadian, Andrew Alojado. Andrew spent most of his professional career working in multi-unit restaurants, started the journey from dishwashing, managing then to restaurant development and eventually finding his way to one the largest food providers in North America supporting local businesses through culinary development.

He found his true path when traveling Southeast Asia where he began studying and gaining fresh ideas to bring back home with him. Eventually this led him back to his family’s hometown of Santa Rosa Laguna, Philippines. Childhood nostalgia along with a profound respect for the culture and cuisine set in and instead of coming home and bringing that knowledge to helping others he decided to put that energy back into himself thus Layunin was born.

Andrew showcase’s Filipino heritage main staples using Pacific Northwest ingredients as well as globally influenced renditions of Southeast Asian flavors that would build our brand cultural identity what it is today. Layunin –  Definition: purpose, aim, goal, intent.