“There’s a wave of Filipino-Americans who are redefining what Filipino food can be.” – Chef Woldy Reyes, Founder, Woldy’s Kusina
Welcome back to our food. curated. documentary series on inspiring food artisans and passionate culinary masters in the food space!
Meet Chef Woldy Reyes, a modern Filipino American chef based in New York City who is redefining Filipino cuisine with their vibrant, vegetable-forward approach and celebration of queer culture. Known for their bold, colorful dishes and artistic tablescapes, Chef Woldy brings a fresh twist to traditional flavors. By introducing visually striking culinary ideas, they’re challenging the typical brown tones of Filipino home cooking and reimagining what everyday Filipino food can be.
Think luscious Filipino adobo with mushrooms instead of pork ribs or chicken thighs. Or the classic pancit noodle dish redesigned into a cold noodle salad with a rainbow of fresh vegetables for crunch instead of soft, cooked-down ingredients.
Culinary Vision and Cultural Roots
Chef Woldy’s love for food is rooted in memories of family and community, and their journey has been about embracing an unapologetically Filipino identity. From forming a relationship with food through the push and pull of difficult life experiences, we understand how Woldy has landed on a meaningful philosophy to cooking. Memories of their father play a big part, as well as the influences of their very fashionable Lola who happened to be a beauty queen.
So much of their story revolves around self-discovery and embracing discomfort. In New York City, Woldy found their chosen food family, breaking through layers of shame and shyness and rebuilding a foundation of strength and pride to cook from. This rich tapestry of experiences profoundly informs Chef Woldy’s vibrant style, and it’s starting to resonate!
As more Filipino-American chefs explore the possibilities of blending cultural heritage with local influences, Chef Woldy stands out for celebrating the intersection of Filipino ingredients, bold flavors, and queer culture. Their upcoming cookbook, In the Kusina, invites us all to experience their creative approach to modern Filipino food and a deeper understanding of what it means to them.
“New York City is the place that really embraced me, accepted all the things that I am, all my identity. It’s where I found me.” – Chef Woldy Reyes
A Harmonious Balance of Flavors
Chef Woldy’s dishes strike a delicate balance of sweet, bitter, salty, and sour, with a distinctive umami kick to tie it all together. From the flavors to the visuals, every element in their cooking is carefully crafted to tell a story. Look deeper and you’ll find beloved Filipino ingredients transformed like bitter melon pickled into a side dish, or veggie-forward lumpia stuffed with kabocha squash. Their ideas are endless because you can do so much with vegetables!
Modern, Colorful Filipino Bibinka
Filipino Food is on the Rise
The growing popularity of Filipino cuisine in America marks a significant cultural shift. For years, other Asian cuisines like Japanese, Korean, and Thai have dominated the scene, but chefs like Woldy Reyes are helping Filipino food find its rightful place at the table.
“You’re not a chef if you don’t know how to work with vegetables.”
Lumpia
Arroz Caldo w/Mushrooms
Bibingka w/fruits
We can’t wait for you to explore Chef Woldy Reyes’ vision for the future of Filipino cuisine, and discover how their artistry is making waves in the culinary world. I hope you enjoy their fun video story. Let me know if you add color to your foods through the creative use of vegetables.
Thank so much for watching and supporting food. curated.!
Happy eating!
xx Skeeter (@SkeeterNYC)