Melo Villareal
STA. RITA, SAMAR – Although many students are satisfied with mastering the basics of the line, Giuseppe “Tepi” Bonavitacola, who holds a Diploma in Professional Culinary Arts and Kitchen Management from Enderun Extension, is actively reshaping the gastronomic scene of Eastern Visayas.
IN PHOTOS: Chef Giuseppe “Tepi” Bonavitacola of Pasqualino’s Ristorante Italiano, as featured by the Department of Tourism – Eastern Visayas Office, presents a refined showcase of Filipino–Vietnamese fusion, complemented by thoughtfully crafted cocktails. Photo Source: Department of Tourism – Eastern Visayas Office
On April 25, 2026, Chef Tepi took the stage at Pasqualino’s Ristorante Italiano to highlight Filipino Food Month.
The event served as a masterclass in modern culinary techniques, highlighting a refined Filipino-Vietnamese fusion concept. It demonstrated that his Enderun training emphasizes both innovative thinking and strong kitchen discipline.
The Enderun Edge: Managing Legacy with Modernity
Chef Tepi, who trained at École Ducasse Manila at Enderun Colleges, attributes his culinary education for shaping both his technical skills and his overall philosophy as a chef.
“At Ecole Ducasse, there’s a strong emphasis on fundamentals, discipline, and precision. You really learn why techniques matter,” he shared. “But at the same time, some of the mentors I had emphasized that cooking shouldn’t lose its soul. One thing they constantly reminded us was to let ingredients speak for themselves.”
Balancing the demands of a professional diploma and managing a family restaurant that has served Eastern Visayas for over thirty years is a significant achievement. This latest project exemplifies that journey, blending strong French culinary techniques with the lively flavors and customs of Southeast Asia.
The Menu: A Global Perspective
Chef Tepi’s refined skills, shaped by Enderun training, were clear in his creative menu that expanded beyond classic Italian dishes to highlight regional connections.
- Humba Bánh Mì: A brilliant marriage of the Visayan soy-sugar braise with the iconic Vietnamese crusty baguette.
- Cha Gio Kinilaw: An inventive hybrid that combined the textural crunch of Vietnamese spring rolls with the sharp, acidic freshness of Filipino kinilaw.
- The Mixology Series: In collaboration with Pedicab Spirits, Tepi curated a cocktail menu featuring the Puto Bumbong, Isaw, and Calamansi Sour, each a technical deconstruction of Filipino culture in liquid form.
The idea originated from an ASEAN-affiliated project that prompted chefs to reimagine Southeast Asian dishes with Filipino flavors at the core. For Bonavitacola, this experience deepened their understanding of how food facilitates cultural exchange.
“Being a chef today goes beyond just cooking,” he said. “The food matters, but events like that are also about storytelling, collaboration, networking, and marketing. You meet people from different industries, and you realize how important it is to communicate culture through food.”
A Future-Forward Chef
Beyond the successful showcase, Bonavitacola exemplifies a rising generation of chefs who blend technical skill with authenticity and cultural importance.
“Before, I think I was more drawn to elaborate plating and complicated preparations because that’s often what people associate with fine dining,” he shared. “But over time, especially after working in kitchens and returning home, I realized that good food doesn’t need to feel intimidating. As long as the flavors are balanced, the ingredients are respected, and the experience makes sense for the guest, that’s what matters.”
Today, in addition to renovation and expansion projects for his family’s restaurant group, Chef Tepi promotes the development of Eastern Visayas’ culinary scene through collaborations, special events, and innovative dining ideas.
His work highlights the exceptional talent from Enderun Colleges, an institution known for cultivating professionals who are skilled technically and also equipped to lead businesses, foster communities, and influence the future of hospitality.
“I want to help elevate the dining culture in Eastern Visayas while still honoring the legacy my parents built. I think there’s something fulfilling about contributing to your own community and proving that good dining experiences don’t only belong in major cities.”
Chef Tepi’s achievements highlight the exceptional talent coming from Enderun Colleges. Known for cultivating students who are both skilled in culinary arts and strategic business thinkers, the institution underscores a well-rounded education. His contribution at Pasqualino’s continues to be a key part of the #InfiniteEats campaign, demonstrating that with proper education and a reverence for local traditions, the potential for Philippine tourism and gastronomy is limitless.
Discover how École Ducasse Manila at Enderun Colleges can shape your culinary future and turn passion into a profession. Visit https://ecoleducassemanila.com/ now for more details!
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