Chef Stories: Chef Froilan Flores Jr., Executive Chef of H Resort The Coral Cliff



Chef Froilan Flores Jr. is an Executive Member of The World Association of Master Chefs. He is also Executive Chef of H Resort The Coral Cliff

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

- When I was still taking up fine arts, I had a friend who loves to cook. I was fascinated because he was cooking a local dish that was usually creamy white in color and then to my surprise, his version was yellow. So I asked him why that was. He told me that he added turmeric powder. That thing started my curiosity about what I could do with food and so I decided to study Culinary Arts to further learn about the craft. 

Did you consider other options before deciding on culinary arts?

- I didn't want any other options. After that encounter, I straight up decided I wanted to take culinary arts.

Who is your greatest influence as a chef?

- I would say my greatest influence is my very own family. Most of my family know how to cook. There were others who actually went to the same Culinary School I went to. Marco Pierre White was one of those who inspired me as well. I saw him as a Rockstar in the world of cooking and I looked up to him because of that.

What would you consider as your greatest accomplishment this far? 

- I would say that my greatest accomplishment would be that I reached the Executive Chef position at a very young age but I still look forward to learning a lot more despite of my gained position.

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

- I would have to say my one own pizza recipe. My former manager seemed to have orgasms when he ate my pizza. Lol! 

What was the most challenging project you handled? 

- It probably would be the time that I was handling 2 establishments. The owners were a bit old school but somehow I managed to convince them to make necessary changes. The part about me diving into work that isn't exactly my field like doing a layout for the kitchen, making 3d perspectives etc. So for me those are accomplishments that I am able to setup these things and realize a kitchen.

What other things are in your bucket list? 

- That would be to get to work with amazing chefs much like Alain Roux, Michel Roux, Alain Ducasse and of course Marco and Gordon. Getting to work with any of these guys would be amazing!

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

- My own restaurant. I would name it "Flores" Filipino Fusion Cuisine!

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