A Coming Together of Culture and Soul: Chef Ghaello, brings the Elegant of Energy to your Culinary Palette

Chef Ghaello Salva (pronounced as ‘jel-oh’, derived from his Italian roots) is not only recognized in the culinary world but in the commercial industry as well, his familiar face has been gracing our commercials and print advertisements for quite some time now. In fact, he started out as a commercial model first and later on pursued his passion in culinary arts, taking inspiration from the Batangueño menu of his childhood.

Chef Ghaello’s Unique Approach to Cooking

As a culinary artist, Chef Ghaello’s mission is to elevate Philippine cuisine through crafting local dishes using the haute-cuisine approach. He calls his specialty “Batangueño fusion” because his versions of traditional Batangueño dishes are prepared and executed using French techniques.

Another defining factor that sets Chef Ghaello apart is the fact that he infuses the element of energy into his creations. Known on social media as “your soulful chef,” Chef Ghaello has a deeply spiritual side to him, he is a Vedic astrology practitioner and places heavy value on the way we give and receive energy (or ‘prana’ aka life force in Sanskrit). Chef Ghaello explains it best in his own words, “Vedic [science] is the most influential principle that I practice today — everything is energy, whatever energy you put in, you are also giving. Through the meals I prepare, I am sharing the positive energy with each person who savors my food so they receive that same energy.”

If you look at it this way, when you consume Chef Ghaello’s culinary creations, you are not only consuming a well-prepared meal by a seasoned chef, but you are also imbibing all the positive energy he used to create that specific dish. In essence, you are nourishing your body as well as your soul– and how many other chefs do you know have soul food on their menu?

Introducing: Dulong in Olive Oil, the Filipino Caviar

Chef Ghaello launches his latest culinary creation just in time for the holiday season: Dulong in Olive Oil. Filipinos love to welcome the Yuletide with a wine and cheese party. Whether you celebrate your gatherings grandly, complete with carefully plated ​​Hors D’oeuvre or you prefer a more simple get together such as an intimate tête-à-tête in the garden; one thing is an ever-present feature on a Christmas host’s party table: an artful arrangement of appetizers, also known as the charcuterie board.

Chef Ghaello is no stranger to these festive occasions and noticed the lack of locality to most charcuterie trays, which influenced him to create his signature Dulong in Olive Oil. Inspired by the umami and salty notes of the Dulong fish, his chef’s palate recognized that the native fish would be a perfect complement to the usual smorgasbord of nuts, cheese, and cold cuts.

Dulong, or silverfish in English, is a type of fish abundant in Batangas and is characterized by its miniature size (roughly half an inch) and its rich flavor. Commonly prepared as a fish omelette dish (‘Tortang Dulong’), Chef Ghaello’s unique take reinvents the Batangeño specialty to create a hearty delicacy in a jar.

Prepared as a concentrated olio with generous amounts of the finest Olive Oil, Chef Ghaello’s Dulong in Olive Oil carries a fresh seasoning of the sea that creates a potent burst of flavor in each bite. And because of its condensed nature, it is perfect as a garnish on top of bread and crackers or taken with fruits and cheese paired with your best wine. Perfect for the Ladies who Lunch and are particularly popular with the wine and cheese aficionados.

As a culinary trailblazer with a focus on Filipino cuisine, Chef Ghaello aims to uplift the local palate by highlighting the variations ways Filipinos can cook with the abundance of natural resources available, like the Dulong, “we have a very rich culture in terms of food. Dulong is so local but quality-wise it’s international. By its taste and flavor, it is at par with the cold cuts served along with wine and cheese; some even find it [Dulong] like Caviar,” says Chef Ghaello.