Filipina chefs who inspire and innovate
In celebration of Women’s Month, Cold Storage Seafood shines the spotlight on trailblazing Filipina chefs who are redefining the culinary landscape. Through their talent, perseverance, and passion, these women are not only pushing culinary boundaries but are also advocating for sustainability and heritage-driven innovation.
Chef Rhea Rizzo (Mrs. Saldo’s), chef Tina Legarda (Bamba Bistro and Kumba), and chef Miko Calo (Taqueria Franco) share their journeys, inspirations, and love for seafood.
Resilience in the kitchen
Chef Rhea Rizzo’s culinary path began at a young age, fueled by a dream to open her own restaurant. While life took unexpected turns— including stepping back from the industry to care for her daughter with Autism Spectrum Disorder—her passion never wavered. She honed her craft through international experiences, training under renowned chefs, and earning certifications in raw vegan cuisine.
Her philosophy on seafood reflects a deep appreciation for its natural flavors. “Fish are incredibly versatile. They don’t need much—just a little salt and heat to let their essence shine,” she shares.
For chef Rhea, balancing tradition and innovation means respecting time-honored techniques while embracing new approaches that enhance the dish without compromising its soul.
On sustainability, she emphasizes the importance of awareness: “Sustainability starts with respect—respect for heritage, for ingredients, and for the communities that rely on them. If we don’t protect our resources, we’re not just losing ingredients—we’re stealing experiences from future generations.”
Passion, persistence and purpose
Chef Tina Legarda’s love for cooking started when she was just seven, thanks to her mother’s encouragement. Over the years, she honed her skills under culinary icons such as chef Jessie Sincioco and chef Moreno Mattei, eventually launching Bamba Bistro and Kumba, her second restaurant dedicated to local and Asian flavors.
For chef Tina, seafood is both a passion and an art form. “Fresh sea urchin with vinegar is the best! But I’m also a vongole girl all the way — simple spaghetti with clams, olive oil, garlic, white wine, and butter makes me super happy,” she says.
As a female chef in a male-dominated industry, she sees tradition and innovation as complementary forces. “The Philippines boasts so much depth and flavor. You don’t have to look far for inspiration—we just need to learn how to cook our local ingredients with respect.”
On sustainability, she notes the thoughtful approach women bring to the table. “I think women have a nurturing way of doing things. We practice restraint when needed and find respectful ways to highlight the star of the plate—our seafood,” she says.
Honoring tradition while innovating
For chef Miko Calo, early exposure to cooking and her family’s encouragement led her to pursue a culinary career. While most of her early bosses were men, she found inspiration and strength from female colleagues. “I had a female sous chef who reminded me of how strong and capable we are and showed me how to navigate a male-dominated professional kitchen.”
She loves seafood in its purest forms, from shrimp kilaw to grilled tuna belly with spicy coconut vinegar. For her, balancing tradition and innovation starts with understanding culinary foundations. “What I believe is most important is learning and understanding traditions and foundations of our food and cooking before, so we can create and innovate with deeper understanding of and appreciation for our culinary heritage.”
On sustainability, she believes chefs should advocate for responsible sourcing, seasonality, and fair trade. “We should be advocates for sustainability, work on sourcing from suppliers with sustainable practices, work with seasonality and proximity as much as possible. Working with communities and paying fair prices are also key.”
Empowering women in the culinary world
Cold Storage Seafood recognizes the invaluable contributions of women in the food industry, from chefs and restaurateurs to local fisherfolk and seafood suppliers. This Women’s Month, the brand reaffirms its commitment to supporting sustainable seafood practices and celebrating the artistry of female chefs who continue to inspire the next generation.
“We were raised by strong women. From the start, our mom taught us to listen to customers and put heart into our work, beyond just numbers. That’s why women play a huge role in our teams—they bring balance, calm, and warmth while juggling work, family, and their own goals,” shares Marco Qua, president of Cold Storage Seafood.
He adds, “Thank you to all the generations of women who have supported Cold Storage Seafood all these years—as valued members of our team and as loyal consumers. We would not be here without you.”
Cold Storage has branches at 64 Banawe St. QC, 8732-3663; and at 216 Wilson Street, San Juan City, 8571-7711 and 8706-6326.
