Chef JR Royol’s love for food and food preparation began in his youth, growing up in a family where each person liked to have a contribution to the table. He pursued a career in the culinary arts and worked in the kitchens of restaurants and hotels, working his way up to the post of executive chef. His Igorot and Bicolano roots, his background and interest in farming, his skills in both rustic and modern cooking methods, and his curiosity about food and culture are the reasons why he’s the perfect person to host the Kapuso cooking show “Farm to Table.”