Featuring Two Fil-Am Chefs

By: Aeron Lancero

 

Magandang araw sa inyong lahat. Hope you’re all enjoying the summer weather… And what better way to do so than to go out and explore what is new in our city.

Today I share with you two FilAm chefs who have just recently opened their latest restaurant.

The first is Carlos Dalisay, Philippine-born and raised in Hawaii. A lover of the ocean and an individual that has worked his way up in the kitchen world. Here is a little about Chef Carlos…

“Born in the Philippines, raised in Hawaii, yes!.. I’m an Island boy…. I love the oceans as deep as it gets and also love to surf. Cooking has given me the opportunity and truly found my passion in the culinary world.

As far I could remember I started cooking on the cruise ship (American Hawaii Cruise) 1998-1999, right after high school, I worked as a line cook, garden manager, fruit carver, expediter and banquet.

On 2000, I was hungry for more experience under my belt, so I worked in a few small restaurants like Garden of Saigon (Vietnamese) and Keo’s Thai (Thai), I worked here for a short time as a line cook. Afterwards I worked at Sansei seafood restaurant with Chef D.K. Dave Kodama trained me as a Sushi Chef.

I met Chef Keigo Yoshimoto at Petite Garlic on early 2000, I was fascinated and admired the way he cooks and his style of infusion of Japanese, Italian and French. Keigo Yoshimoto is one of my chef mentors on my early career and he also took me under his wings.

Over the years, while at Petite Garlic I built up the confidence to start up my own private chef business (Intimate Affairs private and personal chef service) with Mr.Mike Davis on 2004-2006.

One day, I woke up and asked myself, what’s next!? So… I started looking at bigger things and bigger cities. I saw a vision of my horizon, Chicago is my next destination. Landed here in Chicago, an unfamiliar place but an exciting new place in 2006.

My journey began. I worked at the James Hotel David Burke Primehouse with Chef Rick Gresh in 2011. I worked at Union Sushi and b.b.q bar as Sushi Chef. In 2012, I worked at Tavernita with Chef Ryan Poli as Chef De partie (raw bar). I am currently working at Mastro’s Steakhouse as a Sushi Chef.}”

Here is his new concept… Mahalo 1501 N. Milwaukee

Mahalo will start serving Spam meatballs and other island treats starting on Tuesday when the Wicker Park Hawaiian restaurant will formally open along Milwaukee Avenue. They’ve taken over the Bom Bolla space. Unlike the previous tenant, they’ve built-out the upper floors which includes a new rooftop bar.

Brad Parker (The Hampton Social, American Junkie) and his crew have transformed the former Spanish cava bar and brought in a Polynesian feel. They’ve hired executive chef Carlos Dalisay, who grew up in Hawaii. Coinciding with the spreading popularity of poke in Chicago, his menu includes a variety from tuna to shrimp to salmon. There’s also four skewered items, including short ribs.

Hawaii is known for its plate lunches. They aren’t widely-available in Chicago outside of fast-casual Aloha Eats in Lincoln Park. One item at Mahalo, the Loco Moco, could serve as an introduction to many guests. It’s an 8-ounce griddled hamburger patty, shiitake mushroom gravy, fried egg and traditional sides. No word if they’re encouraging diners to mix the plate together to enjoy.

Next is the very talented Chef Rodelio Aglibot…Born in the Philippines as well, raised in Hawaii and California, a lover of food and also has worked tirelessly to establish himself as a true chef of the people…

Rodelio Aglibot credits his parents as his culinary mentors. Aglibot notes his acceptance into the Chef’s Apprenticeship Program at the Five Star, Five-Diamond Greenbrier Resort in West Virginia as the single most important experience of his career. His celebrity chefdom began in 2001, when he became the executive chef of the celebrity-studded Koi Restaurant in Los Angeles.

Rodelio became known as “The Food Buddha” because of his dedication to his heritage and his approach to creative menu development. In the summer of 2011, his show, Food Buddha, premiered on The Learning Channel. He has also appeared on a number of national shows including The TODAY Show, The Ellen DeGeneres Show and Food Network’s The Best Of. Rodelio is VP of Culinary Operations for Intrestco, LLC, a lifestyle hospitality company that owns, creates and operates restaurant concepts E+O Food B.Bim Asian Eatery and now Fire Fin.

FireFin Poke located 10 s. lasalle street.

Loop lunchers fishing for a healthier alternative have a new option, as FireFin Poké Shop opened recenty, serving up its iterations of those trendy Hawaiian rice bowls. Backed by “Food Buddha” chef Rodelio Aglibot, chef Shin Thompson, and the rest of the Furious Spoon crew, these Asian-inspired raw tuna salads and bowls have a chance to continue to grow in popularity.

The set up is not unlike Aloha Poke Co.: Pick from a preset bowl or go rogue with a custom creation by selecting the type of fish, sauce and base (purple rice, noodles, lettuce cups or mixed greens). The seafood — management said it comes from sustainable sources— consists of ahi tuna, salmon, albacore and snow crab. Tofu and chicken are also available. There’s only seven stools for seating inside, but thankfully these bowls travel well. Check out the menu and photos below. I hope you enjoyed. Live long and prosper my kababayans… Till Next Month. Maraming Salamat sa inyo

Chef Carlos Dalisay

Chef Rodelio Aglivot is 2nd from right.