Chef Rick Laughlin

Amelia Island Club

Chef Rick Laughlin was born and raised in Cleveland, Ohio. His love for food led him to culinary school at Scottsdale Culinary Institute. Upon graduation, he joined the Hyatt Regency Scottsdale Arizona followed by further training at the Hyatt Regency Grand Cayman.

In 2002, Rick joined The Ritz Carlton, Amelia Island, Florida where he held various positions throughout the hotel. In 2005 he joined the AAA Five Diamond awarded restaurant, The Grill Room located at The Ritz Carlton Amelia Island. Shortly after he became part of the opening team for the new concept, Salt, the hotel’s signature fine dining restaurant.

In 2010, Rick became Chef de Cuisine of Salt and continues to strive for perfection redefining Contemporary American Cuisine. Chef Rick’s innovative ideas, contemporary techniques, and integration of salts from around the world have taken Salt Restaurant to new heights.

In 2020, Chef Rick brought his cutting-edge, contemporary culinary style to The Amelia Island Club as the Executive Sous Chef. Infusing each dish with his unique sensory-driven approach, he draws inspiration from his Filipino heritage, resulting in captivating flavor profiles that set his creations apart.

Chef Rick’s passion has led Salt to such accolades as: The prestigious AAA Five Diamond Award 2012-2021, Florida Trend’s Golden Spoon Hall of Fame 2010-2020. Rick has also been honored as The Ritz Carlton Amelia Island Manager of the Year 2015, Winner of the 2016 Rising Star Marriott Award of Culinary Excellence as well as hosting the 2016 Amelia Island Sojourn Dinner at the James Beard House.

Ginataang Hipon

Bicol

Indulge in the rich and creamy flavors of Ginataan (GHEE-nah-ta-AN) refers to food cook with gata (coconut milk) or literal translation to ‘Done with coconut milk’. A typical ginataan dish follows the format of “ginataang + (main ingredient),” such as Ginataang Hipon, shrimp cooked in coconut milk. Served with steaming rice, ginataan promises to be delectable and a satisfying dish. Due to the prominence of coconut milk as a primary ingredient, numerous dishes fall into this category, including Bicol express, laing and pinakbet.  

The popularity of ginataan is particularly pronounced in the Bicol region, situated at the southernmost tip of Luzon Island, renowned for its abundance of over 50 million coconut trees in the Philippines. 

Chef Sherrin Gotschall

Amelia Island Club

Chef Sherrin Gotschall is a first-generation Filipina, born in Pensacola, FL to Sonia Abangan from Davao City and Generoso Masangkay from Quezon City. Her profound connection to food began during her formative years, immersed in the rich Filipino-American culture at family gatherings, witnessing lively mahjong games, and savoring lavish, delectable buffet spreads.

Setting out on her culinary journey as a teenager crafting pretzel at Auntie Anne’s, Chef Sherrin pursued her passion at Johnson & Wales University, where she obtained an Associates in Culinary Arts and Bachelors in Food Service Management, honing her skills at the esteemed 5-star restaurant Norman Van Akens.

Subsequently, she dedicated 18 years to refining her craft as a pastry chef at The Ritz Carlton, Amelia Island, Florida. Today, as the Pastry Chef at the Amelia Island Club, Chef Sherrin finds fulfillment in bringing joy to people’s lives through her delightful array of desserts, including cookies, mousses, cakes, and an assortment of sweet treats.

Mango Biko Trifle

Quezon

Indulge in the sweet flavors of Biko (beeh-koh), a rice cake crafted from coconut milk, brown sugar, and sticky rice. The name “Biko” originates from the Hokkien words “bi” (rice) and “ko” (cake), reflecting the Chinese influence on Filipino cuisines. There are numerous variations, and its unique hue is determined by its accompaniments. One popular rendition involves pairing biko with mango, resulting in a vibrant yellow color.  

Mango biko is popular in Quezon situated in the metro Manila region. Known for its exceptional sweetness and exotic flavor, the carabao or Manila mango variety flouries in this area, contributing to the widespread appeal of mango biko. 

Chef Leni Magsino

Perfect Pear Catering & Lola’s Food Truck

Born and raised in Candelaria, Quezon Province, Philippines, Chef Leni Rose Magsino developed a passion for cooking at an early age working in her family’s farm to table restaurant. She attended the University of the East in Manila and earned a Bachelor’s Degree in Business Management.

While it was hard for Chef Leni to leave her family behind, she moved to America at the age of 25 to pursue her dreams of becoming a chef in the land of unlimited opportunities. Chef Leni attended Florida State College Jacksonville and earned an Associate’s Degree in Culinary Management.

Chef Leni owns The Perfect Pear Catering Company, where she continues to incorporate locally grown, sustainable products, adding a touch of wholesomeness to her dishes.She recently added a food truck which she named Lola in homage to her grandmother (Lola is a Tagalog word for Grandmother). Lola specializes in traditional Filipino dishes “the way I remember my Lola cooking it.”

Hardinera

Quezon

Indulge in Hardinera, a Filipino meatloaf originating from Quezon made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. Hardinera use the same ingredients as the traditional stew menudo, but is cooked similarly to embutido, another type of Filipino meatloaf. Hardinera is traditionally steamed in a llanera (or lyanera), an oval-shaped tin.

Hardinera, which takes time to prepare, is a dish served during Filipino banquets during fiestas and holidays.

Chef Wesley Nogueira

Khloe’s Kitchen Catering

Wesley Nogueira was born in 1987 in Sao Paulo, Brazil. His Filipino mother raised him and his younger brother, instilling in them hardworking values from their Filipino and Brazilian backgrounds.

Wesley developed a strong interest in cooking from a young age, often spending time in the kitchen with his mother and her friends as they prepared simple Filipino dishes.

In 2009, Wesley began working at Bistro Biscottis (bbs), a well-established local casual dining restaurant. Under the mentorship of Chef Carlos Ramirez and Chef Josh Agan, he honed his skills and was eventually promoted to Executive Chef at bbs in 2014. Using his expertise, Wesley has introduced innovative dishes to the Jacksonville area and has collaborated with local chefs such as Tom Gray and Matthew Medure at various events.

In May 2017, Chef Wesley launched his own company, Khloe’s Kitchen, named after his first daughter. His culinary style is a blend of modern-eclectic cuisine influenced by his fine dining experience and his Filipino-Brazilian heritage.

In May 2019, Wesley welcomed his second daughter, Laila-Kai Nogueira, providing him with a renewed sense of creativity and inspiration.

Chef Wesley has showcased his talent on several Food Network shows, including Guy’s Grocery Games and Beachside Brawl Season 2, and has cooked for high-profile clients such as NFL QBs Trevor Lawrence, Lounard Fournette, and Jamal Agnew.

By 2024, Chef Wesley has established an eclectic catering company serving northeast Florida, offering services ranging from weddings to intimate private dinners throughout the year.

Longganisa Hash

Pampanga

Indulge in the flavors of Longganisa, a Spanish-influenced pork sausage that’s a staple in Filipino cuisine. Whether it’s boiled or grilled, this savory treat is best enjoyed with a side of fried eggs and garlic rice, complemented by atchara (pickled fruit or vegetable relish) and a spiced vinegar dipping sauce.  

Explore the rich diversity of Longganisa across different regions of the Philippines, each with its own unique twist. One of the most popular variations is the sweet (hamondo) Longganisa with a slight red tint from Pampanga, available in both cased and skinless options. Get ready to embark on a culinary adventure that celebrates the vibrant flavors of the Philippines! 

Chef James Victorino

Marriott Sawgrass

Miki Noodle

Ilocos

Miki embodies the rich culinary heritage of the Ilocos region in the northern Philippines. These fresh egg noodles are a beloved staple, gracing a variety of soups and stir-fries with their unique texture and flavor. The name “Miki” is derived from the Chinese word “mi”(noodles) and the Hokkien phrase “mie ki” (flat noodle), showcasing the profound influence of Chinese culture on Filipino cuisine. Embrace the delightful blend of tradition and taste that Miki offers.

Tupig

Pangasinan

Tupig is a traditional Filipino delicacy that offers a sweet and smoky flavor. This delicacy features a harmonious blend of glutinous rice, sugar, rich coconut milk, and tender strips of coconut, all wrapped in fresh banana leaves and grilled to perfection over hot charcoal.

The name “tupig,” which means “flattened,” describes its enticing post-cooking shape. Known also as intemtem or kagkanen, tupig is a must-try street food in Pangasinan, especially during the Christmas season. Pair it with a warm cup of salabat (ginger tea), and you’ll indulge in a slice of Filipino tradition that’ss ure to leave you wanting more.

Chef John Magsino

1912 Restaurant

John Magsino is a first generation Filipino born in Quezon City, Philippines but raised predominantly in New Jersey by his two hard working and selfless parents. Their focus on a solid work ethic and strong emphasis on family early on, would help to create the foundation needed to handle the industry that John would later enter.

Knowing that cooking was the only passion for him at an early age, he enrolled into the Culinary Institute of America in Hyde Park, NY shortly after graduating high school in 2007. From there he learned the basics of how to put the love and passion he felt from his grandmother’s food into something tangible that others could enjoy. In 2009 he graduated with his AOS in the culinary arts and began his obsession with challenging himself and learning more about his craft.

Little did he know that his greatest inspiration and drive would come from meeting his wife and having a family. His wife, Kristen, and three children, Noah, Liam, and Sophia Marie, are his inspirations for what he does now and have been the greatest influences in his cultural reawakening in his cooking. John previously worked at Preserved Restaurant in St. Augustine. He started as a sauté cook, worked his way up to Sous Chef, and took over the mantle of Chef de Cuisine for the highly acclaimed eatery.

Currently, John directly oversees the 1912 operations as the Assistant Sous Chef of 1912 and Cabana Beach Club.

Dundrill Guarin & Erwin Almojera

SAHOG Food Truck

Dundrill Guarin, originally from Cebu, and Erwin Almojera from Manila formed a partnership and friendship through their wives long before founding SAHOG. Their goal is to redefine the Filipino culinary experience, moving beyond the traditional pancit and lumpia often found at gatherings. They both shared a passion for elevating Filipino cuisine and decided to establish SAHOG, which means “ingredient” in English.

SAHOG Food Truck was established in June 2023 with the mission of creating simple, high-quality Filipino cuisine that is accessible to everyone. Dundrill and Erwin are committed to preserving the Filipino heritage of each recipe passed down to them. Every meal they prepare is as comforting as a home cooked dish.

Over the last year, Dundrill and Erwin have passionately served the Jacksonville community with their SAHOG food truck, infusing every dish with their Filipino heritage and unwavering pride.

Lechon Belly

Cebu

Indulge in the irresistible delights of Cebu lechon (seb-OO leh-chaan) belly, a popular dish from Cebu, known for its crispy skin and tender, flavorful meat. This culinary masterpiece features a whole pork belly that is marinated with a mix of spices, herbs and sometime citrus, then slow roasted until the skin becomes perfectly crunchy. Often served with a vinegar-based dipping sauce, it’s a favorite at celebrations and gatherings. The preparation emphasizes both the flavor and the texture, making it a standout in Filipino cuisine.