For Don Patrick Baldosano, earning a Michelin Star and Young Chef Award is a 'gentle push' to do more
When the first Michelin Guide in the Philippines was unveiled on Oct. 30, it was a big night for Chef Don Patrick Baldosano. He was called up on stage twice—for a Michelin Star for Linamnam and to receive a Young Chef Award—but to the 27-year-old restaurateur, it's just another day in the kitchen.
"We weren't really hoping to get any big award for the evening. We were just really happy that we were invited to the Michelin event," he said.
He just won the "Young Chef Award" for demonstrating "exceptional skill, creativity and leadership" while his private Filipino diner Linamnam just earned the most-coveted Michelin one star, one of nine Philippine restaurants to do so.
"It's just a testament to what I've been doing and I've been pushing for. So it just feels surreal," he added.
While earning a Michelin star was a childhood dream for Baldosano, he says it wasn't the aim of his private restaurant located far south of Manila.
"When we did open a restaurant here in Paranaque, it was never even a possibility for me to earn a Michelin star because we were just off the beaten track," he narrated.
"We were not even in the CBD (Central Business District) of all these great restaurants. We're not even near them at all. So it was a real surprise for us that, you know, we were even able to see and we even got [Michelin's] attention, really."
As for his Young Chef award, he humbly considers it a little motivation to do his best at what he does.
"It would be just a little gentle push for me to do more. And for me, this could be a platform to actually share more about what I see in Filipino food," he mused.
The Michelin Guide commended Baldosano "for transforming Filipino ingredients and traditions into inventive dishes that celebrate regional diversity at just 27 years old."
"Working solo in his kitchen in the garden, the chef serves 10 diners in what was once his childhood bedroom and is now an elegant dining space," the prestigious publication said.
From Junior MasterChef to Linamnam
Baldosano is no stranger to the spotlight, having joined various cooking competitions at age 12. Most notable is his stint as a Junior MasterChef contestant back in 2011.
Placing 9th in the competition, he barely did cooking for the rest of his high school years. Seemingly called to do his passion, he took a culinary course at College of St. Benilde but finished a certificate course in Enderun Colleges. He went to win various competitions, training under Chef Jordy Navarra's Toyo Eatery, before finally establishing a restaurant he could call his own.
Linamnam, according to its website, explores the "possibilities of Filipino food" and offers "an ever-changing tasting menu inspired by the food culture in the Philippines, unsung dishes and ingredients and the seasonal native produce."
To accomplish this, he travels the country to look for distinctive Filipino flavors while also reaching out to local farmers and fisherfolk.
"I go all over the Philippines trying to look for unsung dishes and ingredients of the Philippines. The idea is to learn about them, to expose myself to them, and to bring them back to the restaurant," he shared.
His restaurant only offers an 11-course seasonal tasting menu, which includes 9 savory dishes and 2 desserts, and a 16-course extended tasting menu, 10 savory dishes and 6 desserts.
These courses are dictated by the current produce of Linamnam's suppliers, and Baldosano creatively crafts unique culinary sets where no dish ever repeats, whenever possible.
Asked what his struggles were as a cook, Baldosano said, "It would be the long hours, standing for a long time, and missing a lot of family time."
"We all know the sacrifices that we got into going into these kitchens. But for us, it's always worth it to be able to serve other people."
Despite the Michelin Guide just exploring the Philippines' vibrant gastronomic identity for the very first time, Baldosano has high hopes for the future of Filipino cuisine.
"I think Filipino food right now is the big thing. I think all eyes are on us at the moment. So I think we should seize this opportunity and go away with it and show everyone that Filipino food is actually incredible," he said.
While admittedly feeling the pressure after Linamnam earned a Michelin Star, Baldosano said the only way to go is to carry on with their unique style of cuisine.
"There is definitely this added heaviness that Michelin is always watching us. But for us, it's always trying to keep us who we are, do what we like to do," he said.
"And I think we got the star for a reason because we do what we do and we try to keep it that way."
While Linamnam is not eyeing a second Michelin star or another international award anytime soon, Baldosano said the accolades have immediately brought more diners.
As to culinarians and gastronomes who want to follow his two-fold success, Baldosano offers simple advice.
"Keep pushing and keep dreaming. I think once you think you want to do something and keep pushing for it and just keep working for it, it will just come to you."