Reverse migration: From Michelin stars to serving our island shores

Spain is one of the top 10 destination countries for Filipino emigrants. While the yearly number started low, it rose to 345 in 1999, then peaked in 2015 when the Commission on Filipinos Overseas recorded 1,005 emigrants in a single year. The total Filipino community and people of Filipino heritage living in Spain is estimated to be between 150,000 and 200,000.

While thousands of Filipinos set their sights on the Iberian Peninsula, one Spanish culinary maestro decided to make the complete reverse move. Executive chef Sebastian Garcia hails from the high-pressure, perfection-driven kitchens of two of Spain’s legendary 3-Michelin-starred restaurants: Disfrutar and El Celler de Can Roca.

He left the globally renowned Spanish gastronomy circuit for the tranquil shores of the Philippines, where he opened Trogon’s Perch, an oceanfront boutique retreat and restaurant in Pacifico, Siargao. Trogon’s Perch is named after a rare, endemic Philippine bird, signaling a deep reverence for local conservation.

We sat down to discuss this incredible journey, his commitment to the local community, and how the island lifestyle has shaped his vision for holistic rest and gastronomy.

THE PHILIPPINE STAR: What led to your professional shift from the intense, high-pressure kitchens of Spain’s 3-Michelin-starred elite to cooking oceanfront in the quieter Pacifico?

SEBASTIAN GARCIA: This professional shift actually began almost eight years ago when I decided to step away from Michelin-starred kitchens in order to travel, explore new cultures, and discover different gastronomic traditions around the world. However, it wasn’t until three years ago, when I arrived in Siargao, that I truly felt I had found a place I could call home.

How do you balance the strict and clean heritage of Mediterranean cooking with vibrant Asian flavor profiles?

We strive to balance both culinary traditions through creativity, coherence, and, above all, a genuine passion for what we do. We always follow the philosophy that it is the small details that truly make the difference—not only in hospitality but also in gastronomy. By respecting the essence of each cuisine while remaining open to inspiration, we create dishes that feel both authentic and unique.

How do you source your ingredients from Europe to the island, and have you made suitable substitutions using local produce?

We are able to source European products through a supply system that continues to evolve and improve, as Siargao is a place where things change very quickly. There are still some essential Mediterranean ingredients that cannot be reliably sourced locally, such as olive oil, sun-dried tomatoes, balsamic vinegar, and olives. Local farmers and fisherfolk account for the majority of our purchases, and this share is growing.

What made you realize that Pacifico was the place where you wanted to put down roots and invest in your future?

There is something truly special about this island—you can feel it the moment you visit. It’s the people, the landscapes, the ocean, and the unique combination of elements that make Siargao unlike anywhere else. For me, that is what ultimately convinced me to invest in this island and make it part of both my present and future.

How does the slower, more peaceful pace of life in Pacifico influence the food at Trogon’s Perch?

It influences everything we do. One thing we are particularly proud of, and feel is important to mention, is the team of nearly 40 people who make up the Trogon’s family, both in the kitchen and in service. One of the most rewarding aspects of my work is being able to share the knowledge and experience I gained in some of the world’s most demanding kitchens and seeing how it positively impacts their professional growth.

Personally, it is incredibly fulfilling to witness the development of every team member. There is also an indirect impact on the island’s culinary scene, as knowledge naturally spreads and inspires others. Over the past few years, Siargao has experienced a remarkable gastronomic boom, driven by talented chefs who are working hard to elevate the island’s food culture.

I would also like to highlight that approximately 70% of our products come from local producers and fisherfolk. Beyond the exceptional quality of their products, we believe it is vital to support and contribute to the growth of the local community.

As a long-term stakeholder, what is your vision for the future of Pacifico’s culinary and hospitality scene? How do you hope to inspire the next wave of sustainable, health-conscious tourism?

My personal vision is that Pacifico’s culinary scene will continue to grow and diversify. Siargao is a dynamic island that never stops evolving, and we hope to continue inspiring others through creativity, innovation, and a constant willingness to reinvent ourselves.

More broadly, it is important to mention the importance of sustainable tourism as a solution to recovering from the devastating impact of Typhoon Odette in 2021, which overnight wiped out a key source of income in Siargao—historically, copra—and deepened poverty across much of the island. We believe sustainable tourism has been the greatest driver and brightest prospect for continued post-Odette poverty reduction in Siargao. This mainly requires identifying the products and services visitors to Siargao want and delivering them in a regenerative, sustainable manner, whether that entails working with our local farmers to provide reliable supplies of non-traditional vegetables such as organic arugula, sweet basil, and baby spinach, or ensuring a quiet, restorative experience in Trogon’s oceanfront rooms and infinity pool.

Do you surf? How often? And how else do you stay fit on the island?

I do surf, but only occasionally. Personally, I am more passionate about running and going to the gym. I also enjoy snorkeling, and there are some beautiful spots around the island where I like to spend time exploring the underwater world.

My personal wellness rituals include reading personal development books almost every day, exercising regularly—which is both a source of release and inspiration for me—spending time in nature, and enjoying quality time with my partner.

When transitioning from managing a world-class restaurant to designing and building accommodation villas, how did the concept of holistic rest shape your vision?

We are a small, secluded oceanfront boutique retreat created for guests seeking a tranquil alternative to the busy tourist center of General Luna. What we have noticed is the deep craving many people have for returning to nature. We are blessed to be located in northern Siargao, where opportunities to engage with nature are abundant. Since we are situated on an oceanside cliff with a panoramic seascape, the connection with nature begins the moment you step into Trogon’s Perch.

After arrival, we provide a combination of quiet, luxurious comfort and relaxation, together with active exploration of northern Siargao and water-based experiences. Our guests typically fill their days not only with surfing or swimming at Pacifico Beach but also with exploring nearby rock pools, lagoons, and nature trails.

Our guests also appreciate the on-site wellness facilities. Here at our oceanfront fitness center and infinity-edge pool, exercise comes with fresh sea air and uninterrupted ocean views.

They also enjoy the calm environment we have created for relaxation—reading by the oceanfront pool and ending the day with Mediterranean fusion cuisine prepared by me and my team in our oceanfront dining room.