Written by Rachelle Ismael
Photographed by Zac Moran

Tippi Tambunting, young as 26, is well on her way to the top. Having honed her expertise in continental cuisine from esteemed culinary schools— College of Saint Benilde and the Culinary Institute of America in New York, she’s easily a household name among Manila’s elite foodies, especially among her patrons in Saltine and Tippi’s Catering.

What speaks best for Tippi is her food. Saltine’s patties are certified favorites and they come in unusual flavors—spinach, chicken, tuna, chorizo, short rib and pork adobo. With her sinful desserts, you will be torn between her toffee cookies and her lemon squares, which have crumbly crisp layer and a moist citrus filling.

Get to know this fresh young chef, who packs a (mouthwatering) punch, no doubt.

How did you start out as a chef?
When I was 16, I discovered my love for cooking when my mom asked me to sell in her bazaar. That’s where it all started. I eventually went to the Culinary Institute of America in New York, where I finished a degree in Progressive Studies in Culinary Arts Management. Then I became an intern at the Lutece Restaurant and then a line cook at the Museum of Modern Art’s (MOMA) restaurant, both in New York. Then I went back home and now I have my own company.

What was your fist job like?
My first real job was as a line cook at the MOMA. I was assigned to the fish station and we had 500 covers everyday—and that’s just for lunch! It was busy but I enjoyed it. I learned a lot from my experiences, not just at the MOMA, but also in New York in general.

Who do you look up to in the industry?
I don’t look up to anyone. There are a lot of chefs I can mention but, at the end of the day, it’s really about how you put your dish together.

What’s your comfort food?
Any kind of sinigang. When I was living in the US, I would just look for sinigang. Everything about it is very comforting.

What advice would you give to budding chefs?
It’s not an easy job to do. You need patience and consistency. Don’t pursue it because someone else is telling you to do so. You have to follow your passion.