Insider Spotlight
Guevarra’s by Chef Laudico teams up with Nutribullet for Taste of the Philippines’ fourth edition.
Featured chef: David Jezreel Lizardo Pamplona, aka Chef Dabo, of Dubai’s Naimas Café & Bistro.
Curated buffet menu brings Filipino flavors to global dining standards
This edition spotlighted David Jezreel Lizardo Pamplona—better known as Chef Dabo—a multi-awarded Dubai-based Filipino chef.
Why it matters:
The collaboration underscores the growing recognition of Filipino culinary artistry in the international dining scene, particularly in the Middle East where millions of overseas Filipinos live and work.
Chef Dabo’s journey:
As managing director, co-founder and head chef of Dubai’s Naimas Café & Bistro, Chef Dabo has carved a niche in the city’s multicultural dining landscape with 13 years of experience. His accolades include four Gold Medals at Salon Culinaire Dubai and a finalist nod at PRO Chef 2019.
“Dubai is a global dining hub, and Filipino cuisine is so versatile it fits any culture,” says Chef Dabo. “My goal is to make our ingredients as globally recognized as sushi or curry—distinct, respected, and true to their roots.”
He added: “I mixed fine-dining techniques with authentic Filipino flavors. Diners in Dubai love something new if it’s done well, and that’s where Filipino cuisine can shine, especially when it’s honest, rooted, and executed with heart.”
The Laudico connection:
Chefs Roland and Jackie Laudico, the force behind Guevarra’s, praised Chef Dabo’s global advocacy.
“It’s been our mission from the start to promote Filipino cuisine both here and abroad,” said Chef Roland.
“Working with a Filipino chef based in the Middle East brings a unique perspective,” added Chef Jackie.
What’s on the menu:
For a limited time, Guevarra’s diners can enjoy Chef Dabo’s cross-cultural takes on Filipino staples—Humba-Rum Chicken Empanada, Tiyula Itum Inasal Yakitori, Bistek Saltado, and Shrimp Laing Rebosado with Coconut Wasabi Cream.
The big picture:
Chef Dabo’s Manila showcase reinforces a broader mission: putting Filipino flavors firmly on the global stage. —Ed: Ramon C. Nocon
