Filipina chefs who inspire and innovate

In celebration of Women's Month, Cold Storage Seafood shines the spotlight on trailblazing Filipina chefs who are redefining the culinary landscape.

- By SUNNY KU

Through their talent, perseverance, and passion, these women are not only pushing culinary boundaries but are also advocating for sustainability and heritage-driven innovation.

Chef Rhea Rizzo (Mrs. Saldo's), chef Tina Legarda (Bamba Bistro and Kumba), and chef Miko Calo (Taqueria Franco) share their journeys, inspirations, and love for seafood.

RESILIENCE IN THE KITCHEN
Chef Rhea Rizzo's culinary path began at a young age, fueled by a dream to open her own restaurant. While life took unexpected turns—including stepping back from the industry to care for her daughter with Autism Spectrum Disorder—her passion never wavered. She honed her craft through international experiences, training under renowned chefs, and earning certifications in raw vegan cuisine.

Her philosophy on seafood reflects a deep appreciation for its natural flavors. "Fish are incredibly versatile. They don't need much—just a little salt and heat to let their essence shine," she shares.

For chef Rhea, balancing tradition and innovation means respecting time-honored techniques while embracing new approaches that enhance the dish without compromising its soul.

On sustainability, she emphasizes the importance of awareness: "Sustainability starts with respect—respect for heritage, for ingredients, and for the communities that rely on them. If we don't protect our resources, we're not just losing ingredients—we're stealing experiences from future generations."