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Behind the Michelin Star: Picking the brain of chef Jason Atherton

Our entertaining editor and restaurateur Kate Anzani gets the chance to talk to Jason Atherton to talk about his Michelin star and why he still loves to cook.

It was going to be unlike any other interview I’ve done, and not just because it was Jason Atherton, a Michelin-starred chef with a growing number of restaurants around the world, including the acclaimed The Pig & Palm in our own city. The man behind the brand is an extraordinary person, and not just for the prestige that comes with the status. In fact, if anything, the accolades have even kept his feet even more firmly in the ground. According to Jason, everything he’s done and will do is because of a simple passion: “I love, love, love what I do. I love to cook, and I will always cook for the rest of my life. It’s really important to me that I am still cooking.”

Jason Atherton relaxes at The Pig & Palm (photography Chester Baldicantos)

Let’s backtrack on Jason Atherton’s footsteps, to six years ago when it all started. He opened Pollen Street Social, his first restaurant, in London, and it was awarded its first Michelin star that same year. Since then, he’s opened 17 restaurants across the globe. “It’s more than just ‘chef-ing’ now, I guess,” he admits. “We are The Social Company. Armed with different sub-brands, we do a lot of things—we help Westminster college, we design plateware and bar tools. I guess you can say we are a multi-brand operations.” That explains the 1400 employees.

It leaves one to wonder: how do you grow that fast in six years? He reminds me that he was the development director of the Gordon Ramsay group for 11 years. “I owe the ‘taking off’ to him,” he explains. “I was already doing with him what I am doing now, only this time it’s for my own company.” He, of course, credits a lot to his former mentor, who he says knew exactly what he wanted to do from the start. “He opened his restaurant and got his stars, and then he said, I want to be on TV. He was on some of the most watched British TV shows. After that, he says he wants to be on TV in the US, and now he’s one of the most recognized chefs in the world. It’s amazing.”

That kind of drive is something that Jason’s clearly adapted himself, and it’s something that he feels he could most attribute for his success. “I was a dreamer, and I was determined. When I worked with Marco Pierre White, I wasn’t the best. There were way better chefs than I was. But I was there every day, doing my job the best way I could, day in, day out. I kept sticking to it because I knew one day something good would come out of it. There has to, right?” he says. “I’ve always looked to the world like an Olympic athlete. You can get to the top with a little bit of talent, but you need a whole lot of determination. And that’s what it was. I’m not an overnight success story.”

Roasted venison breast with lavender, honey spiced beetroot and roasted mini potatoes (from the Jason Atherton website)

Jason is disarming that way. He’s the first to point out he’s not a genius, but he understands what people look for in food that’s contributed to his success. “I had a little bit of talent in cooking over the years, and I’ve developed a way to put food together in which a lot of my contemporaries have not been able to do,” he shares. “Especially in London. I really understand the palate of the London Westerners.”

The Jason Atherton story gets even more interesting—and detailed—when he found himself in a bit of a problem when a potato recipe he was trying out in The Clocktower, his New York restaurant, wasn’t working as well as it did in London. He reveals that a large space in his headquarters is dedicated to a test kitchen, where a group of chefs spend days experimenting with and perfecting recipes that they could then send to their restaurants around the world. In the case of the potatoes, the variety of potatoes available in the US just weren’t working for the recipe—which had originally been made with London’s King Edward potatoes. Eventually, he decides to send two of his test kitchen chefs, who ended up sourcing potatoes from different states until they could find a match. “For two weeks, were problem-solving the potato. We were getting deliveries of potatoes from everywhere to get that perfect chip,” he shares. This just goes to show that Jason is committed to achieving detailed results—but wow the food cost on just those potatoes must have come quite high?

“It is very important to me to get the product and the output right,” Jason continues. “I’d rather have a 50% food cost of a business and make a little bit of money, and we can sustain it for now, than a 7% margin on a good food cost on a restaurant that’s losing money. The food and bar margins may be correct, but if the food is bad, the drinks are bad and the service is bad, you don’t have a business. In the end, you’ll just have a great percentage of nothing. I always say to my boys, you can’t take a percentage to the bank.” It’s a great lesson for restaurateurs starting out, a breakthrough even.

At this point, the cards are all laid out on a the table. There’s no secret formula, just perspectives of getting things done. The question gets thrown out: how much of the mingling part of the business does he actually enjoy? “We do a lot of events in the UK, where it involves us meeting such interesting people. So meet the Beckhams, Jude Law, Benedict Cumberbatch. So they come to the restaurants, so I say hello. I mean, it just doesn’t work if you’re in the kitchen all the time. I wear many hats,” he replies.

But, he continues, “When success happens to you and you don’t have family roots, you can get carried away, especially in a city like London. I get tons and tons of invitations. I come back from a trip with a stack of envelopes on my desk, and I could be out every night in a different party. When you start to believe your own bullshit, then all of a sudden your life begins to wobble because you’re not paying attention to the things that got you there in the first place. I’m very conscious about that. It’s important to pick and choose.”

The bar area at Pollen Street Social, the restaurant that started it all. (photo from the Pollen Street Social website)

With so much achieved, we have to wonder, what comes next? “My work goal is to make Pollen Street Social a two Michelin-star restaurant,” he answers, but reveals that he plans to work on something very close to his heart. “When I first moved to London, there was a youth hostel called the PM Club. It was funded by the government, and it was a community of chefs, waiters and sommeliers. You could stay there and you could meet all these people from the industry. I wouldn’t have made it without the PM Club. The government had stopped the funding for this, but I want to be able to rebuild it for the city, for future chefs.”

To these future chefs, he leaves these words of wisdom: “Everyone wants to be a celebrity or famous—be careful what you wish for. If you want to be a chef, be a chef for the right reasons. Be a chef because you love food. There are very few that become superstars, but it’s important to be yourself. I’ve seen so many great chefs wash away their career chasing being famous and not concentrating on what they are putting on the plate. It’s what you’re putting on the plate that will fill your restaurants. And that really puts life in perspective.”

Originally published in Zee Lifestyle, February 2017

People

A Destination Wedding in Capiz; A Love Story in Focus

by Oj Hofer | photography by Pat Dy | styling by Romero Vergara | bridal gown & groom’s tuxedo by Oj Hofer

As June draws to a close—a month filled with vows, veils, and wedding bliss—it’s only fitting to end with a love story that began not in a chapel, but behind the lens of a camera. Meet the groom, Phillip Novo: a seasoned maritime officer commanding international vessels by profession, and a passionate hobbyist photographer in his downtime. Mr. Novo has captured countless scenes from around the world, but nothing compares to his candid portraiture study of the woman he would soon marry—Mitch Alianza—in a heartfelt ceremony at the Sacred Heart of Jesus in Roxas City, Capiz.

Philip keeps it classic in sun-washed Seychelles beige linen.

Mitch channels Persephone in a gown that blossoms with spring’s charm

Capiz became the couple’s destination of choice as an homage to the bride, who hails from the province. Historically, Capiz was the second Spanish settlement established in the Philippines. With its 80-kilometer coastline and a mesmerizing stretch of rivers and swamplands, the province offered a natural allure to the wedding party. Yet for the groom, it was more than scenery—it was about honoring his bride’s heritage and heart.

Their love story spans continents, email inboxes, and a few overpacked pieces of luggage. Phillip recalls their serendipitous encounter involving jumpsuits, hot air balloons, and the rhythm of a life lived in sync.

The Sacred Heart Shrine in Capiz, transformed into a lush tropical dreamscape.

Wicker baskets, solihiya chairs, and cascading greens brought understated elegance to the naturalistic reception at Istorya Forest Garden.

How did you meet Mitch?
Right after covering a friend’s wedding. I spotted her navigating the space with this quiet confidence. We didn’t even speak—just exchanged a look. Later came a few messages, a first date, and her walking toward me in a black jumpsuit. That moment? Unforgettable. I thought, “Ka-Vogue!”

When did you know she was the one?
Honestly, from the start. I had just closed a big chapter of my life—career goals, family responsibilities—and when I held her hand for the first time, I didn’t want to let go. Everything just aligned.

You proposed in Turkey—why there?
Cappadocia. Picture it: fairy chimneys, floating hot air balloons, and this surreal landscape. It felt like a dream, and in that dream, I asked her to marry me.

Who plans your trips—beach bum or mountain guy?
I map out the adventures, and Mitch plans what we wear on them. She packs only what fits and flatters—and trust me, she always looks like she stepped out of a fashion editorial. Our luggage deserves its own Instagram.

If you had 10,000 lives, would you marry her each time?
Every single time. Even if we met in another galaxy.

What’s one quirky thing you love about her?
She’s endlessly resourceful. Whether it’s an outfit or a life goal, Mitch can pull it together like no one else. She’s sharp, creative, and once she sets her mind on something, there’s no stopping her.

What’s your message to Mitch as you set off on this next big adventure together?
Hi, Love—keep holding my hand. No matter how the winds blow, let’s keep making memories, telling stories, and seeing the world—together.

A Sky Full of Balloons, a Heart Full of Yes — Philip Proposes to Mitch in Magical Cappadocia

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People

The Cardinals–an Amazing Gallery of Portraits on Cardinals in the Philippines by Artist Jun Impas

by Jing Ramos

With the recent death of Pope Francis on April 21, the Catholic Church is now focused on the election of the new Pontiff. The succeeding Pope will be challenged with continuing Pope Francis’ appointments and reforms, which leaned heavily on social justice and environmental issues.

According to the Code of Canon Law, the two most important functions of a Cardinal are to advise the Pope on matters of Church governance and global issues, and most importantly, to assume a vital role in electing a new Pope when the Holy See (Sede Vacante) is vacant.

In 6th-century Rome, the first individuals known as Cardinals were the deacons of the seven regions of the city. Since then, Cardinals have become a privileged group among the Roman clergy. It wasn’t until the 11th century that Cardinals were officially granted the right to elect a Pope. They were given the honor of wearing a red hat, which soon became their symbol. Often referred to as “Princes of the Church,” Cardinals wear distinctive red attire and are addressed as “Eminence,” a title that conveys dignity and respect.

Currently, one of the most favored contenders to continue Pope Francis’ progressive agenda is Cardinal Luis Tagle. He brings significant experience as the Pro-Prefect for the Section of the First Dicastery. Also serving as President of the Interdicasterial Commission for Consecrated Religious, Cardinal Tagle is the Grand Chancellor of the Pontifical Urbaniana University. Beyond his titles, he is widely known in the Vatican as a trusted figure within Pope Francis’ core group.

Cardinal Luis Tagle and artist Jun Impas

Jun Impas, a highly respected Cebuano visual artist known for his realistic paintings, shares his gallery of Filipino Cardinals. The artist’s accurate and detailed depictions capture not only the physical likeness but also the presence of his subjects. “As a realistic painter, my works revolve around human figures, religion, significant cultural events, and quintessential Filipino scenes. I believe in the beauty of the ordinary, and that the most touching and telling of any story is better felt when captured in infinite duration, as in a realism painting,” the artist concludes.

Cardinal Orlando Quevedo

Cardinal Archbishop Emeritus of Manila Gaudencio Borbon Cardinal Rosales

His Eminence Pablo Virgilio David, Cardinal Bishop of Caloocan

His Eminence Ricardo J. Vidal, Cardinal Archbishop of Cebu

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Events

The First NUSTAR BALL

Janine Taylor, June Alegrado, Jackie Lotzof, Frances Siao, Ina Ronquillo and Christine Pelaez

The NUSTAR Ballroom, a magnificent venue at the NUSTAR Resort and Casino in Cebu, sets the stage for last night’s first-ever NUSTAR Ball.

Black was the color of night at the Zee table.

Glamorous guests from Manila and Cebu converged at the NUSTAR Ballroom, an exquisite venue within the NUSTAR Resort and Casino in Cebu. The evening unfolded with a seated 5-course dinner. The opulent feast started with Beetroot Salmon Gravlax, adorned with caper berries, caviar, set with delicate edible flowers; and a main course of Compressed Pork Belly with Crackling Skin and Baby Scallops. Another highlight was the auction of coveted items like Dior and YSL handbags, a limited-edition Bulgari watch, and an exclusive 2-night stay in Nustar’s opulent 3-bedroom villa—complete with a private pool and a dedicated butler. The charity evening benefited the Cameleon Association, an NGO based in Iloilo City created in 1997 that developed a global approach to act on the causes and effects of sexual violence against children.

Nora Sol, Beth Go, Frances Siao and Marylou Ong

Ina Ronquillo, Maryanne Aboitiz and Jackie Lotzof

Designers Jun Escario and Philip Rodriguez

Philip Rodriguez with NUSTAR Malls two power ladies: May Adolfo and Joanna Salazar

Lana Osmeña with Mariquita Yeung

PJ Castillo and Kaye Abad with Cary Santiago

Drew Sarmiento with LV Manager Adrian Decuigan

Cary Santiago with Eva Gullas

Manila socialites Julie Boschi and Ching Cruz with June Alegrado

It was a night of elegance, luxury, and unforgettable memories as ladies in long gowns and gentlemen in black ties danced the night away.

 

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