Chef Stories: Chef Carlo Baroa, Chef Patron of Bistro 101 Dumaguete





Chef Carlo Baroa, is an Executive Member and holds a Masterchef Title and Award from The World Association of Master Chefs. 

He currently holds the following positions inside the Association:

1. Global Director for Organizational Development

2. Regional Director for Southeast Asia

3. Vice President for Academic Affairs of the Philippine Chapter

He is also Chef Patron of Bistro 101 Dumaguete, SpLiT Cafe Dumaguete, Nyor Cafe + Bistro in Cebu.

Currently the Institute Director of New World Culinary Institute in Dumaguete City.

Former Executive Chef of the International 4 Star Best Western Plus The Ivywall Resort Hotel in Panglao Island Bohol

What started you off in your career path as a chef? 

- From a very young age, I really enjoyed cooking but it was not until a summer of when 14 years old that I got to really cook for a fast food eatery and got hooked hard.

Did you consider other options before deciding on culinary arts?

- Funny as it may sound but I decided to enter the seminary first rather than going to Culinary School.

Who is your greatest influence as a chef?

- Probably Chef Gordon Ramsay and Chef Jason Atherton. I find that their cooking styles is where I wanted to progress in my career. Their leadership style off camera is how I wanted mine to be. Although each chef does grow their own kind of leadership style.

What would you consider as your greatest accomplishment this far? 

- It would be my assignments as Global Director for Organizational Development, Regional Director for Southeast Asia, and President for the Philippine Chapter of WAMC. Another one is being awarded the Master Chef Title by WAMC.

If there was one recipe to remember you by, which one would it be and why? 

- Oh. It would probably be my Braised Beef. I'm not exactly sure why but everytime I have this or some version of it in any menu I make, it turns out to be a best seller dishes even if its the most expensive item on the menu.

What was the most challenging project you handled?

- Hmmm. I think it would have to be the catering event I handled back in 2012. A 5 Course Plated Dinner for 800 guests.

What other things are in your bucket list? 

- Right now probably to travel more around the world and learn more food cultures and recipes. Maybe get to stage in a Michelin Starred Restaurant.

If given a blank check to finance any dream project, what would you work on?

- Probably renovate my current restaurants and make them more posh I would say. Also create a Soup Kitchen where I can cook food and serve food to the homeless

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