Chef at 25 Seeds and Cafe Fleur (the Philippines)

Chef Rosauro del Rosario is originally from Pampanga, a region which, being one of the Philippine culinary centres, can boast about having important families in its culinary and catering circles. There are now four generations of chefs in Rosauro del Rosario’s family: his grandfather, his father, whose academic training includes training at the Culinary Institute of America, Rosauro himself and his nephews and nieces.

With art and a love of cooking running through his veins, it was natural for him to succumb to the call and devote himself professionally to gastronomy. To do so, he entered the University of the Philippines, where he graduated in Hotel and Restaurant Management.

He then trained in the south of France and in Paris, where he was able to fulfil his dream of working in Michelin-starred restaurants, such as Le Chantecler at the Hotel Negresco, and the restaurants L’Universe and Divellec.

After that, he went a lengthy journey on his way back to the Philippines, passing through Shanghai, Singapore (Raffles Hotel and Resorts) and Thailand.

Today, Sau is a great advocate and disseminator of Filipino cuisine worldwide, which he has presented all over the world.

At the age of 54, his focus is on the use of indigenous, sustainable products from the Philippines, integrating them into his personal style of preparing Filipino cuisine with a strong Hispanic background, using innovative French techniques and adopting contemporary methods.

In 2015, Chef Sau received the Most Outstanding Kapampangan Award (MOKA) in the Culture category.

He is president and founder of Culinarya Pampanga, a network of chefs and restaurateurs whose aim is to safeguard and promote the region’s recipes. Last year, Chef Sau was elected President of the prestigious L’Escoffier Club in the Philippines. His restaurant 25 Seeds works with a “farm to table” concept devised by Chef Sau, which means that the food that arrives at the table comes directly from his own farm, without going through any middlemen, shops or markets.

Meanwhile, the Cafe Fleur restaurant champions and preserves the ancestral and traditional recipes that have been passed on to it, with Chef Sau giving them his modern interpretation.

He is the author of a number of books and a TV presenter.