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Chef Ron Bilaro
Once a personal chef to Oprah Winfrey, Chef Ron Bilaro is one of the hottest chefs in America today. His service, in fact, is among the most in-demand around Hollywood circles even as Chicago’s (where he is based) crème de la crème also competes for his attention.
An alumnus of the Pasig Catholic College, Bilaro attended Letran and Maryknoll (now Miriam) colleges prior to moving to the States. After a brief stint as a flight attendant for United Airlines, Ron eventually pursued a career in the culinary arts. He worked as a personal chef while still studying at the Cooking and Hospitality Institute of Chicago under Le Cordon Bleu. He graduated at the top of his class and continued to apprentice as a pastry chef at Rhapsody training under Chef Gene Kato. In 2002, he became sous chef to Chef Charles Arthur Smith who is Oprah Winfrey’s personal chef. In 2005, Bilaro was honored with the award for Excellence in Culinary Arts at the Reflections XVII Award Show-an annual awards show which recognizes major achievements by individuals or organizations that have had an impact on uplifting the Asian-American society in the United States. Currently, Bilaro is busy juggling a hectic schedule that have him bouncing constantly from state to state. He also writes a column, Dishing with Ron Bilaro,which appears on The Chicago Tribune,The Baltimore Sun of Baltimore, Maryland, and Sun Sentinel of South Florida.
Chef Cecilia De Castro
Cecilia M. de Castro, owner of Culinary Consultations, has a distinguished career in the culinary arts industry, spanning over 20 years. She is the culinary producer for the Emmy Award-winning Wolfgang Puck Show on the Food Network and is involved with Chef Wolfgang’s cookbook developments and product/recipe developments for the Food Network and Spago. Inspired by her parents’ belief in education and concern for others, Chef Cecilia continues to pursue her missions: to teach and share her experience in the culinary field and assist future chefs and to bring forward her Filipino heritage through its culture. She is the Instructor/Coordinator at Westlake Culinary Institute, and a 2004 IACP Teacher of the Year Nominee.
Chef Joseph Elevado
If patrons of the Social House at the Treasure Island Hotel in Las Vegas are wondering about the Filipino-inspired dishes among the restaurant’s delicious treats, it’s because the top chef is Pinoy Joseph Elevado. Born in Staten Island, New York, Joseph was exposed very early to all types of international cuisines and developed a passion for food. He started to study the art of food at the New York Restaurant School in downtown Manhattan where he graduated in 1996. His first job was with the New York Friars Club where he worked as everything from a line cook to hot food preparation to catering in the confines of a busy kitchen. In 1997, Joseph joined Nobu NYC as a Master cook. While working at this flagship restaurant he honed his skills in classic Japanese food preparation, Japanese aesthetics and Asian flavor combinations. The following year, Joseph opened the popular Nobu Next Door as Head Kitchen Chef.
In 1999 he was promoted to Chef de Cuisine and opened Nobu Las Vegas and was promoted to Executive Chef in 2004 where he led a team of more than 60 employees and maintained the highest level of service on a daily basis.
After more than eight years of tutelage under Chef Nobu Matsuhisa, Joseph has developed his own unique style of cooking that reflects his extensive training and love for Asian cuisines. Joseph’s philosophy of food is to use the freshest ingredients and create dishes that are easily interpreted by his guests. By blending Asian spices and sauces he creates recipes with unique bold flavors that enhance the texture of his unique preparations.
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