Chef Rolando Laudico is one of the most recognizable names in the local culinary scene today. His culinary journey is one that spans many years and cuts across different continents. At the age of 24, Rolando landed a job at the La Primavera restaurant. Far from being glamorous, his tasks included washing dishes and other kinds of prep work. He formalized his technique by enrolling in the Culinary Institute of America. After three years, he went to France for an apprenticeship in the L’ Essentiel.
For Chef Lau, the title “The Rebel” appropriately describes his passion for cooking. He had formal culinary studies here and abroad. He learned everything there is to know about food—from being a dishwasher to owning a restaurant. And yet, with every food that he prepares, he keeps breaking the rules and pushing the boundaries of what food should look and taste. He continuously fuses international and Pinoy cuisine that results in a surprising and delightful meal.