WHAT THE COUNTRY'S TOP CHEFS AND RESTAURATEURS EAT DURING THE HOLIDAYS

We savor their dishes all year long — even at Christmas — but what's on their own festive table?

- inked PAM PASTOR

The holiday season is synonymous with great food. We gather at our favorite restaurants with the people we love, savoring delicious dishes and creating memories.

Making these moments possible are hardworking chefs, restaurateurs and their tireless teams who often sacrifice their time and their own celebrations so we can enjoy unforgettable meals.

But we at The Philippine STAR wondered — what do the country's top chefs and restaurateurs eat on Christmas and New Year? What will they be enjoying with their loved ones this year? Here's what they said:

MIKO CALOCHEF, TAQUERIA FRANCO, LAZY OEUF

I'm usually working during the holidays. But the times I get to spend the holidays with my cousins and brother in the UK, we usually have a roast turkey and a few side dishes. When I get to spend it in Butuan with my parents, it's usually roast beef.

JOHN KEVIN NAVOACHEF, AYA AND HAPAG, A MICHELIN-STARRED RESTAURANT

For Christmas and New Year, my parents never ask for much—just a few dishes that I personally love to cook. I usually take on the heavier proteins for Noche Buena: a proper steak, sometimes ribs, and my absolute favorite, palabok. It’s the one night of the year I allow myself to eat freely, no calorie counting, just pure enjoyment.

Being focused on the restaurant all year means the holidays are very special to me. This is the time I slow down, give myself completely to my family, and just be present.

The holidays mean a rare three-day pause. Cooking something simple at home, opening a few bottles of wine, and spending long evenings talking about the year.