Chef Kevin Uy goes with the FLOW

Kevin Uy grew up in a household whose members loved to cook.

- PEPPER TEEHANKEE

He went to Spain to study at the Basque Culinary Center in San Sebastian and spent five under the tutelage of Chef Virgilio Martínez and his wife Pia Leon (world's Best Female Chef 2021) at the multi-awarded Central in Lima, Peru— the top ranked restaurant in the world by The World's 50 Best Restaurants in 2023.

One of Kevin's greatest takeaways was the way Virgilio and Pia valued ecosystems; where every ingredient — shell, skin, or stem — was part of a grander environment waiting to be used.

Kevin explored places beyond Lima, venturing into the Andean mountains to discover the natural landscape. He studied grains, met local cultivators, and fell in love with the diversity of this new world saying, "The whole experience was an eyeopener. Peruvian and Filipino cultures aren't too far apart. It's interesting to see where and how different worlds intersect."

After five years in Peru, he returned to the Philippines to open Restaurant FLOW, a fine dining restaurant that bridges cultures, landscapes, and his personal experiences. He works alongside his childhood friend at Xavier School (my alma mater) and block mate at the École Ducasse Manila at Enderun College, executive chef Gabriel Ong. Gato, as he is called, has worked at Alain Ducasse at Morpheus in the City of Dreams, Macau and Amber at The Landmark Mandarin Oriental, Hong Kong — a two and three-Michelin-Starred restaurant, respectively.