Meet Chef Alexander Sebastian, the chef for the people

As I entered the online conference room, a huge smile greeted me, this coming from a man wearing chef's whites. Upon formally greeting him, he keeps that gleeful look on his face as he nervously chuckles and introduces himself. Chef Alexander Sebastian, that's his name.

Like most humble beginning stories, Chef Alex had to go through hardships and countless challenges. But even as he shared these struggles with me, the smile on his face remained unfettered.

Originally from Ormoc, Leyte, Chef Alex started working at a very young age to fill the physical, financial, and emotional void his father left them with. He became a fisherman and a sugar cane farmer while fulfilling his studies. Yet after he graduated high school, he immediately flew to Manila, to seek a job and a bright future.

Passion and perseverance

His first job was at a construction site, specifically that of the Tutuban Market's makings. That became his livelihood until one day, he got into an accident. Forced to stop work he continued finding ways to survive. He became a jeepney barker. He shares, “Ako ‘yung nagtatawag ng mga pasahero sa jeep. ‘Yun ‘yung naging trabaho ko. And then bibigyan ka lang P20 to P30 ng driver, importante nakakakain ka. (I call out to passengers for jeepneys. That was my job. I was given P20 to P30 by the driver. What's important is you get to eat.) That was the life back then.”

Even though he was only a high school graduate, Chef Alex was proud of his achievements to the point that he brought all of his school records and diploma with him to Manila. He narrates, “Dala-dala ko lagi ‘yung records ko and every time na dadaan ako sa Ermita, nagpapasa ako ng CV (curriculum vitae), resume, and biodata sa 7-Eleven, McDonald’s, Jollibee, marami akong pinapasahan (I always bring my records with me and every time I pass by Ermita, I submit my CV, resume, and biodata to 7-Eleven, McDonald’s, Jollibee, I submit to a lot of establishments).”

Most employers didn't see the potential of a mere high school graduate. That's why it took months for him to finally land a job at a Korean restaurant around Mabini. Chef Alex shares, “Hinintay ko talaga magbukas ‘yung restaurant for me to be the first one to give my resume. Pinaalis pa 'ko nung manager then bumalik para lang magpasa kasi bawal tumambay doon. (I waited for the restaurant to open so I will be the first one to give my resume. The manager even shooed me away because loitering was not allowed but I still returned to submit my resume) It's a classic story but it's true.”

His cooking journey started right there and then, in that small Korean restaurant. Of course, it wasn't a walk in the park in the beginning for Chef Alex. But because of his determination and eagerness to learn and improve, he was slowly able to get the knack for it. He started learning how to make different kinds of Korean noodles and added that to the list of dishes he could make.

At that time, Chef Alex was only 17. Underage and unqualified for regularization, he jumped from one job to another every six months. He worked at famous restaurants like Hap Chan and Dencio's until a newspaper ad changed his life forever. "Hiring: kitchen steward in Dubai."

"Ako ‘yung nagtatawag ng mga pasahero sa jeep. ‘Yun ‘yung naging trabaho ko. And then bibigyan ka lang P20 to P30 ng driver, importante nakakakain ka. That was the life back then."

Dubai and beyond

The job vacancy ad caught his attention. Upon finding out that the agency is near his place, Chef Alex immediately applied. He admits, “Ang dami kong pinagdaanan muna kasi hindi ko nga alam kung paano mag-apply, makipag-usap, kumuha ng visa, at kung ano-ano pa. Natanggap ako hanggang final interview na wala akong requirements para makalipad. (I had to go through a lot because I didn’t know how to apply, converse, get a visa, etc. I passed until the final interview. I had no requirements for me to be able to leave the country) I don't even know where Dubai is.”

Despite not having a single clue as to how things would go, Chef Alex was able to fly out to Dubai at 18. He recalls being given a blue uniform and realizing that a kitchen steward's job is to mainly clean. It was slowly sinking in that he wasn't there to cook and make food.

He didn't give up though, he had grit and was keen on turning his life around. He met a half-Greek and half-French chef who indulged in his hunger for learning. He cross-trained Chef Alex every night from 6:00 p.m. to 11:30 p.m. During the day from 6:00 a.m. to 6:00 p.m., he continued being a kitchen steward, purely observing the way the kitchen works.

Immediately after he finished his cross-training, Chef Alex was transferred to the kitchen. His blue uniform finally turned into chef's whites, an indication of his growth. He worked in numerous hotels in Dubai, broadening his perspective in the world of culinary arts. He was exposed to different cuisines, Japanese, Western Mediterranean, you name it.

To further expand his horizons, he continued studying and took culinary classes at the International Center for Culinary Arts in Dubai. For 18 months, he juggled work and school. Safe to say, it all paid off as Chef Alex was able to open more than five hotels and two Japanese restaurants in Dubai, be given the opportunity to work in Turkey for two years, and become the executive chef of W Hotel in Hong Kong, a five-star hotel under the Marriott Group.

After his experience, Chef Alex was able to identify his niche when it comes to making food. He shares, “It's more on simplicity when it comes to approaching the ingredients. I don't want to make it too complicated. If we say fish with mushrooms or meat served with mushrooms, the ingredients included in the dish should be the ones shown on the plate as a result.

“Every plate na ginagawa namin dito, kahit sa mga staff itinuturo ko na to represent ourselves, our way of doing it, the authenticity behind our cooking and honesty behind it.”

Complex flavors but you can still identify what the main ingredients are. Hindi ko tinatakpan ng ibang flavor ‘yung ingredients na dapat mag excel (I don’t mask the dish with other flavors, the ingredients are the star of the plate). So authenticity, uses of ingredients, freshness, and of course, it involves the textures and presentation.”

Chef Alex honestly admits passion isn't enough to survive in the industry. He shares, “When I went to Dubai, I learned a lot about the industry and I realized my passion was not enough to be in it. It made me realize it has to be a vocation as well. It's not just passion. Kasi marami ka talagang pagdadaanan, kung passion lang ‘yung pinag-uusapan or hilig ko lang (Because you really have to go through a lot. If we only talk about passion or just a hobby), I'll be drained out. So I consider this a vocation, 'yung pagluluto.”

In pursuit of putting a smile on every customer's face, Chef Alex approaches all of his creations with authenticity at the forefront. He explains, “To me when you cook with all honesty and love, everything that you put into the plate, the guest will appreciate it. Because nakikita nila sa dish and presentation palang ‘yung effort na binibigay mo, masasabi nila na ito hindi ito basta basta lang ginawa na parang walang pakialam (Because when they see that you put effort into the presentation alone, they can say that it took a lot of care in making this dish). It's been done by somebody with effort, honesty, and love.”

In his restaurants Robata and Alfonso’s Cafe, the same rules apply. Chef Alex says, “Every plate na ginagawa namin dito, kahit sa mga staff itinuturo ko na to represent ourselves, (Every plate we do here, I teach the staff to represent ourselves) our way of doing it, the authenticity behind our cooking and honesty behind it.” This very principle encompasses all aspects of food making. From highlighting key ingredients to intricately following food portions, Chef Alex serves what is promised on the menu.

Back home and thriving

In 2019, he felt the need to give his fellow kababayans in Mindanao a proper dining place where they can enjoy quality food without having to spend much. Hence, the birth of Robata and Alfonso’s Cafe, both located in General Santos City. The restaurants serve top-notch quality dishes and both elevate the dining experience in the region.

Robata, which opened a branch in Davao City in 2022, is an Izakaya-inspired dining place that highlights the fusion of Filipino and Japanese cultures. Since ihaw-ihaw culture is prevalent in the Mindanao food scene, Chef Alex wanted to elevate this concept and combine it with the Japanese cooking style called robata. The resto’s specialty dish? The baby back ribs which are braised and finished on the robata grill. The restaurant also serves dishes such as A5 Wagyu ramen, miso lobster udon, and more.

Alfonso’s Cafe, on the other hand, is a Western Mediterranean cafe and restaurant that pays homage to the dishes Chef Alex learned from his mentor in Dubai. The cafe serves numerous seafood dishes ranging from black mussels to shrimps to scallops. But the ultimate must-try? The black seafood pasta that has seafood bisque and tomato sauce for its base.

Robata and Alfonso's extensive menu can be attributed to both Chef Alex's talent and the ingredients grown by the communities around Mindanao. He tapped local farmers, specifically the Blaan tribe, to help grow the western vegetables he needs to create his dishes.

Chef Alex shares, “I also try to evolve the menu based on the sustainability of the supplies around and I am connected with the Blaan farmers to have our western vegetables grown on the farm. For example, the cherry tomatoes, lettuce, and all the herbs. I also try to use the fresh catch of the day of our fishermen here in Gensan, especially the tuna, swordfish, red snapper, and all the local fish available here.”

"I also try to evolve the menu based on the sustainability of the supplies around and I am connected with the Blaan farmers to have our western vegetables grown on the farm."

Chef Alex's partnership with the communities around Mindanao has been a huge help to both the tribes and his business. Despite the pandemic, livelihoods were provided and the restaurants thrived. Along with that, he was able to highlight the use of Filipino-grown products and encourage others to do the same.

Truly a chef with a heart, Chef Alex cooks without forgetting his roots. Despite being a fully honed cook with extensive and world-class experience, he remains humble and simple. He even revealed that a regular hotdog with a bun and pancit canton on the side is what he appreciates the most.

"To me when you cook with all honesty and love, everything that you put into the plate, the guest will appreciate it. "

Meet Chef Alexander Sebastian, the chef for the people

He cooks and makes dishes with his genuine heart on the line.

Passion and perseverance

Dubai and beyond

Back home and thriving

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