Here’s What Happened When Two Michelin-Starred Chefs Cooked Together in Manila

Excitement was certainly in the air when two Michelin-starred chefs decided to cook together in Manila. Chele González of Gallery by Chele and Aitor Zabala of Somni in Los Angeles found themselves sharing the kitchen on October 9 and 10, 2026, for a high-concept dinner titled Evolution. González hosted Zabala at his celebrated restaurant in BGC, where some of the city’s most discerning gastronomes gathered for the occasion.

At one table, architect and Gallery by Chele partner-owner Carlo Calma sat with a legendary hostess known for her excellent taste in food. In another corner of the room, a group of the country’s top food editors savored every bite. Outside, on the veranda, dozens of the Philippines’ best chefs enjoyed cocktails and music from a live DJ. It was a celebration of good cuisine. And why not? Rarely do we get to see two chefs of this caliber working together in one kitchen.

The last time Chele González and Aitor Zabala cooked together was around 18 years ago, when they worked at Ferran Adrià’s El Bulli early in their careers, honing much of their craft. But, as these things go, their time together eventually came to an end, and both Spanish chefs went their separate ways, building careers in different parts of the world.

González became a household name among the Philippines’ food-loving crowd, opening a string of restaurants that showcased his masterful Spanish techniques alongside the freshest FilipinoFilipinoThe national language of the Philippines, widely used for communication, education, media, and culture.Go to Filipino Glossary ingredients. One of them is Gallery by Chele, where we found ourselves that evening. Just last year, the restaurant earned one Michelin star, along with a Green Michelin Star in recognition of its commitment to sustainable and environmentally conscious gastronomy.

Zabala, meanwhile, moved to the United States, where he worked as creative director for José Andrés’s ThinkFoodGroup. In 2018, he opened Somni, and after a few hiccups (you may have heard of the global pandemic in 2020?), the restaurant eventually found its footing again. In a story that mirrors González’s own, Somni went on to earn three Michelin stars at its new location in West Hollywood. Its modern, avant-garde Spanish cuisine took the food world by storm.

At Evolution, the two chefs trace their creative odyssey from the kitchen of El Bulli to the remarkable work they’re now doing in their respective adopted homes. Although Gallery by Chele and Somni couldn’t be more different from each other, the dishes served over the two-night gastronomic event came together seamlessly. Beyond their shared cultural roots and impressive résumés, both chefs possess an almost obsessive love for their craft, a quality that came through in every plate.

Upon being seated, guests were served a special Mastercard welcome drink called Tree of Life, which featured coconut as its main ingredient. It was the ideal, refreshing start to a meal brimming with rich flavors and delicious wines. What followed next as the dinner officially began was an assortment of bites that captured the spirit of the evening: truffle, abalone, kare-kare, cocoa, and uni. On paper, these ingredients might seem like an unlikely assortment, much like two chefs with different culinary styles coming together for one dinner. Yet, once combined and presented on the plate like a great work of art, they made perfect sense. That is the power of good cooking and great creativity.

It was admittedly a very heavy dinner (10 courses with a drink pairing is no joke!). But who has ever complained about that? There is a particular pleasure in watching dish after dish emerge from the kitchen, carried by talented waitstaff who know precisely when and how to serve a meal of this caliber. Every plate arrived when it should, each course building on the last and making a long dinner feel like an event in itself.

Some of the evening’s standout dishes included the Pizza MARGARITA. Don’t be fooled: this was no traditional pizza with familiar dough and toppings. Instead, it was a wonderful showcase of Zabala’s brilliant molecular gastronomy: a light, airy meringue crust made from tomato water, topped with a medley of premium ingredients, including basil, burrata, oregano, Ibérico ham, and glorious chunks of caviar. It looked like pizza, but one bite made it clear that Zabala had something else entirely in mind.

There was also a beautiful serving of Santiaguiño, a smoked pitik lobster from Zamboanga, presented in its entirety, shell and all. Once you pulled the shell away, it revealed a succulent, juicy tail topped with aligue that practically melted in the mouth. Another highlight was a whole quail served on a plate, a rare sight on restaurant menus in the Philippines. The dish was executed beautifully, cured for three days with jamon iberico, making for a gamey experience with deep, rich flavors. These two courses were relatively understated in their presentation, but González and Zabala knew exactly what they were doing. When you have ingredients like these, it’s best to let them shine.

However, there were also plenty of intricately constructed dishes to satisfy those who love a little culinary theater. In fact, most plates looked almost too beautiful to eat, but I suppose that’s all part of the fun. There is something delightful about taking your utensils to a meticulously composed dish, breaking through its beautiful surface, and discovering all the lovely ingredients and components tucked beneath it. One dish that earned particular praise from diners was the Gazpacho Blanco. A white take on the classic Spanish chilled soup, it was like a garden in a bowl, brimming with the fresh flavors of local tomatoes, leafy greens, and cucumber.

We should also talk about dessert. Zabala brought a taste of Los Angeles to Evolution with his take on “a doughnut.” But just like the Pizza MARGARITA mentioned earlier, appearances were deceiving. Cut through it with a fork, and you’d find a delicate confection of chocolate, caramel, and sprinkles. The interplay of cool sweetness and silky textures left a lasting impression on my palate, making it a fitting end to the evening.

Meals like this don’t come around very often, so the very fact that it happened—and that I was lucky enough to be among the diners—is incredible. To be frank, I was so swept up in the experience that my notes on the individual ingredients and techniques now feel woefully inadequate. There is only so much you can capture on paper when you’re busy taking in the food in front of you. But isn’t that what dining is all about? Being present and enjoying each flavor as it comes.

When you have two chefs like Chele González and Aitor Zabala sharing a kitchen, it becomes easy to forget about the realities beyond the restaurant’s four walls. For a few hours, all that matters is the culinary artistry on the plate, the anticipation of that first bite, and the sheer pleasure of discovering how each dish will surprise you.