Chef Michael Giovan “Tatung” Sarthou III developed his love for cooking while growing up in Cebu where his grandmothers would let him help cook in the family kitchen.
In 2010, he burst onto the restaurant scene with the popular Chef Tatung’s, which explored Philippine regional specialties in all their diversity.
Since then, Chef Tatung has become a jovial, engaging media presence. He has shared his cooking expertise on such TV shows and has been featured in all major food magazines in the Philippines as well as in foreign lifestyle magazines.
In his first-ever book, Philippine Cookery: From Heart to Platter, he takes on the question: How do you cook Filipino food? Chef Tatung provides the answers through 10 fascinating chapters that delve into the flavors, ingredients, techniques that constitute a Philippine-based cuisine.
He is also slated to presented a four-part documentary speical on Lifestyle TV called The Food That We Are.
We caught up with Chef Tatung after his successful tallk at Madrid Fusión Manila 2016, where he was one of only two Manila-based chefs invited to speak.
Why did you become a chef?
I consider myself an accidental chef. I used only to cook for my friends and family, but soon there came requests for me to cater for events, and soon after that I opened my own restaurant and the rest is history.
Do you have a favorite ingredient?
I don’t have any favorite ingredients but I love cooking with pork.
Are there any Filipino foods that you absoutely love? Hate?
I love all Filipino food as whole with my favorites being the classic Filipino dishes like adobo. I cant say if I hate any Filipino dish.
What would you like as your last meal?
Maybe puchero, Cebuano style with beef shank soup and veggies. It’s comfort food to me. Simple, hearty. Reminds me of my family.
What is your signature dish?
I cannot say what my signature dish is but I think now I am people know mr for my advocacy on Ethnic Indigenous Filipino dishes.
Is there another chef that you most admire?
I admire Jamie Oliver because of his passion and advocacy. His practicality at choosing ingredients is also something I admire profoundly.
If you could cook for anyone, who would it be?
I am content with the fact that I am able to cook for family, making them happy with my cooking.
What is your greatest achievement to date?
Finally finishing my book, Heart to Platter, is probably my greatest achievement. Aside from that my successful presentation in Madrid Fusion Manila 2016 is something I can take with pride.
Where do you think is the Filipino food scene headed?
I think Filipino Food is slowly taking grounds in the international scene. That is why it is the best time to finally show the world the true potential of Filipino cuisine.
Any advice for aspiring chefs?
I advice them that in order to be a good chef ones has to have good balance between work and creativity as the don’t always mix well with one another.
