Gallery by Chele

The story

Gallery by Chele – Quezon City | Michelin-Starred Filipino-European Dining

A Modern Restaurant Rooted in Filipino Heritage

Gallery by Chele, formerly Gallery VASK, is a modern restaurant in Bonifacio Global City that has earned a Michelin star for its high-quality cooking. The restaurant, located on the fifth floor of the Clipp Center, brings together a Spanish-European culinary background and a deep respect for Filipino traditions. It is the work of European chef Chele Gonzalez and Filipino chef Carlos Villaflor, who collaborate closely with a team that shares a passion for local ingredients, great service, and cross-cultural innovation.

Exploration as a Way of Working

The restaurant describes itself as a group of explorers. The team regularly travels across the Philippines and neighboring Southeast Asian countries to study indigenous ingredients, age-old cooking methods, and the customs of farmers, fisherfolk, and home cooks. This research informs dishes that are rooted in, but not bound by, Filipino heritage. The kitchen applies both local and global techniques, creating a cuisine that feels distinctly Filipino with a global perspective. European, South East Asian, and Spanish influences appear naturally, thanks to the chefs’ backgrounds and the region’s history.

The Experience and Setting

Diners can choose from tasting menus and à la carte options, designed to be enjoyed in a relaxed yet refined atmosphere. The restaurant also offers a curated selection of alcoholic and non-alcoholic beverages, many made with local ferments and native ingredients. The interiors, conceived by partner-owner architect Carlo Calma, feature warm wood textures and furniture by Kenneth Cobonpue, creating an organic and cozy setting. Guests are welcome to enjoy small plates at the bar and lounge, from opening until after-hours.

Beyond the Dining Room

Gallery by Chele runs the Stvdio Lab, a test kitchen and venue for collaborations with universities and institutions focused on agriculture, local ingredients, and culinary methods. It is an extension of the restaurant’s commitment to research and education. The Heirloom Rice Project and other initiatives like the Tree of Life (Coconut) and Cacao Project further demonstrate their dedication to sustainability and the preservation of Philippine food culture.

The Michelin star recognition speaks to the consistency and depth of the cooking, but the restaurant’s true identity is defined by its constant curiosity and its refusal to forget home.