Chef JP Anglo Biography (Philippines)

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Discover the culinary journey of Chef JP Anglo, a renowned Filipino chef making waves in the gastronomic scene. Explore his inspiring story, innovative techniques, and passion for blending traditional Filipino flavors with modern twists. From humble beginnings to becoming a culinary icon, Chef JP Anglo’s biography unfolds a tale of culinary excellence and cultural pride. Uncover the secrets behind his mouthwatering creations and gain insights into his relentless pursuit of culinary perfection. Join us on an extraordinary adventure through Chef JP Anglo’s remarkable career and be captivated by his extraordinary talent and unwavering dedication to showcasing the rich flavors of the Philippines.


JP Anglo, born Jose Luis P. Anglo, is a renowned Filipino chef who has made significant contributions to the culinary landscape of the Philippines. With his innovative cooking techniques, dedication to local ingredients, and passion for showcasing Filipino cuisine on a global stage, Chef JP Anglo has become a household name in the country’s culinary industry. This biography delves into his early life, career milestones, and the impact he has made in promoting Filipino cuisine.

Early Life and Education:

JP Anglo was born on July 22, 1981, in Bacolod City, Negros Occidental, Philippines. Growing up in a family that celebrated food and hospitality, he developed an early appreciation for culinary arts. His mother, who hailed from the Ilonggo province, instilled in him a deep love for traditional Filipino dishes and taught him the importance of using fresh, locally sourced ingredients.

After completing high school, JP decided to pursue his passion for cooking professionally. He enrolled in the International School for Culinary Arts and Hotel Management (ISCAHM) in Manila. Under the guidance of renowned chefs, he honed his culinary skills and developed a keen understanding of various cooking techniques and international cuisines.

Career Beginnings:

Upon graduating from ISCAHM, JP Anglo embarked on a culinary journey that would shape his career. He started as a commis chef at a prominent hotel in Manila, where he gained valuable experience in a professional kitchen. Eager to broaden his horizons, he ventured overseas to work in prestigious restaurants in Singapore and Hong Kong, including a stint at the renowned Nobu restaurant.

Returning to the Philippines with a wealth of knowledge and international exposure, JP sought to make a mark in his homeland’s culinary scene. In 2011, he opened Sarsá Kitchen + Bar in Bonifacio Global City, Manila. This restaurant showcased Filipino comfort food with a modern twist, introducing diners to a whole new dining experience. The restaurant’s success garnered attention, earning JP accolades and recognition as an emerging talent in Filipino cuisine.

Breakthrough and TV Appearances:

JP Anglo’s culinary prowess caught the attention of television producers, and he was invited to participate in popular cooking shows in the Philippines. In 2013, he joined the second season of the hit reality cooking competition “MasterChef Philippines.” His dynamic personality, innovative cooking techniques, and ability to infuse traditional Filipino flavors into his dishes captivated the audience. Although he didn’t win the competition, his impressive run earned him a spot in the hearts of many Filipinos.

Following his success on “MasterChef Philippines,” JP became a regular face on television. He hosted his own cooking show, “Chef Next Door,” which aired on the Lifestyle Network. The show provided viewers with a glimpse into JP’s culinary expertise, as he shared his unique take on Filipino dishes and showcased the diverse flavors of his home region, Negros Occidental.

Restaurant Ventures and Culinary Philosophy:

Buoyed by his growing popularity, JP Anglo continued to expand his culinary empire. In 2015, he opened his second restaurant, Kafé Batwan, in Bacolod City. Named after the indigenous fruit that embodies the Negrense flavor, Kafé Batwan focused on showcasing the region’s cuisine, emphasizing the use of local ingredients and traditional cooking techniques. The restaurant’s success solidified JP’s reputation as a champion of Negrense cuisine and propelled him to new heights.


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