Yes Chef! Kennedy Alfonso's Secrets to Making Great Paella
Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.
While the Philippines is proud to have its own culinary identity, one cannot deny Spain's influence on Filipino cuisine. From flavorful arroz (rice) dishes to aromatic soups and viands, the Spanish have brought its indelible fingerprint to local fare.
At Bueno Tapas and Wines, this delicious heritage is celebrated through a rich menu of offerings; these include paellas, chorizos, and of course, tapas. “Filipinos are very familiar with the taste profile of Spanish cuisine, so it wasn’t a challenge for me to introduce [the concept of Bueno],” shared Chef Kennedy Alfonso, the man behind the restaurant.
Aside from being a chef, Chef Kennedy has also worked as a marketing professional, a TV actor, and a non-profit founder. But today, he dons his chef’s toque and takes us through his kitchen and dining room in BGC.
A former culinary student in San Sebastian, Spain, Chef Kennedy has experienced – firsthand – the magic of European terroir. His time at this culinary capital had introduced him to the richness of diversity. “[In San Sebastian], you get to enjoy the scenery of the beach and the mountains. Then, just a few steps away is the Old Town [where there are] plenty of hole-in-the-wall restaurants that unfailingly serve the best tapas and pintxos. It’s such a magical place.”
Since his return, Chef Kennedy has aimed to recreate the kind of sensorial beauty he’s experienced in those eateries, with ingredients sourced directly from there. “Ninety percent of the ingredients [in our kitchen] are from Spain,” the chef revealed. “The rest we source from local farmers.”
But aside from the ingredients, Chef Kennedy also adheres to traditional cooking methods, especially when preparing Spanish cuisine. One of his restaurant’s staples – paella – is a serious matter in his kitchen. The restaurant serves eight kinds and every one is prepared passionately and meticulously. “When you want good paella, you have to have five key ingredients,” he explained. The first is liquid gold: stock. “There’s no shortcut when it comes to good stock, you have to create from scratch,” he maintained.
The second is the sofrito, which is a blend of vegetables, spices, and aromatics used to flavor the paella. “It’s very typical for the Spanish to have that for paella,” he shared.
The third is rice. For Chef Kennedy this specifically means using varieties that are small and not too starchy; this will allow it to absorb more stock and, thereby, add more flavor. “We also have the protein and the vegetables,” he reminded us.
Needless to say, every dish in his restaurant is meticulously crafted to include flavors similar to what he himself experienced as a student abroad. The seasoned restauranteur knows that ultimately, that is key to owning a successful restaurant, especially in the cutthroat neighborhood of BGC.
“[We’re situated] in a melting pot and we get to see a lot of different people here: locals, foreigners, different kinds of customers. It’s hard to predict the outcome of business sometimes,” he admitted. “That’s why it’s so important to be consistent. The competition in F&B (Food & Beverage) [industry] is intense.”
As the chef observed, Filipinos nowadays are accustomed to many fine things. Customers are more well-traveled and have access to impressive menus and indulgences. As such, diners nowadays are more discerning and when you step foot in a restaurant, it’s no longer just about the food.
“[Dining out] should be a total experience,” Chef Kennedy mused. “The ambiance should be good, the service should be consistent, and the food – of course – should be great.”
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