A gastronomic journey in Siargao can range from casual beachfront eateries to upscale restaurants, each offering a distinct culinary experience. As a guest of Nay Palad Hideaway in Siargao, I met the resort’s executive chef and had a conversation about his culinary journey and the inspiration behind his creations.
Meet Chef Père Massana, a culinary artist whose passion for Mediterranean and bold Asian gastronomy has brought him to the shores of Siargao. With a Michelin star proudly adorning his family-owned Massana Restaurant, his passion and precision in making delectable dishes never wavered. Their family restaurant business is located in Girona, Spain, and has held the most sought-after Michelin star since 2007.
Born and raised in Girona, a charming small city in Catalunya, Spain, he grew up in a family of restaurateurs. He went to school in Girona, and being from a small town meant that friends and family were always close, shaping him into a very family-oriented person. On weekends, he and his older brother would help out at the restaurant, where his passion for cooking truly began.
Watching his father and other chefs at work, seeing them transform simple market ingredients into incredible dishes, was fascinating for the young Père. Over time, he realized that there was nothing else he wanted to do but become a chef.
What he loves most about this profession is that it opens doors to incredible opportunities around the world, allowing him to experience new cultures, flavors, and ways of thinking about food. But at the same time, the farther away he goes, the more he realizes how much his roots, family, and closest circle of friends truly mean to him.
From Spain to Siargao
“Trust your instincts when the right opportunity comes along,” says Chef Père on the reason why he moved to Siargao for work. A friend who was working on the island presented him with the opportunity, and from the moment he set foot in the island paradise, he knew he had made the right decision.
“It’s a completely different experience from working in a city, I can promise you that. At first, it feels a bit strange, but once you take a moment to look around, you realize how free you feel. The pace is more relaxed, and the people around you make all the difference. From day one, everyone makes you feel at home, creating a sense of community that turns work into something much more meaningful,” Chef Père continues.
While in Siargao, he loved preparing Filipino dishes, especially the ones he learned from the “nanays” (mothers) when he first started working in Siargao. The island-style kinilaw with coconut milk and classic dishes like any kind of adobo or pork humba are among his favorites.
Culinary dream
“I would love to open a gourmet restaurant in the Philippines someday. The food scene, especially in Manila, has been booming with incredible new spots, and I believe this growth will only continue. People are eager to discover new culinary experiences, and there’s a real appetite for fresh, innovative places to explore,” Chef Père states on his dream of starting a business in the Philippines.
Whether in Spain, Manila, or Siargao, Chef Père’s journey never ends—it simply simmers, waiting to be served. Bon appétit!
For more Dee-Tails, you may reach the author at angeloardee2@gmail.com
