Chef Florabel Co-Yatco, a successful Filipino chef, has been dominating the culinary and catering world as she serves different varieties of delightfully satisfying dishes to the stars in prestigious and showbiz events.
The humble A-list chef owns 21 restaurants in the country including Florabel in Estancia, the Crisostomo and Mr. Franks chains. Most of the malls in the metro have a restaurant by Chef Florabel.
Though she has reached a lot of goals and culinary achievements, she maintains the mentality like she hasn’t “made it” yet.
“Until now, hindi ko naman naiisip iyon sa totoo lang (I really don’t think about it),” she shared. “Kasi parang lahat ng restaurants na binubuksan ko, it’s always a new chapter and a new challenge for me, of course, in the past 15 years that I’ve been working,” said Florabel.
Through the years, it was her profound passion in the kitchen that made her stand out as chef. She studied Hotel and Restaurant Management at the University of Santo Tomas because of her love for cooking.
“So, of course, doon na-develop (yung) love for cooking and baking ko. So, hinanap ko na course iyong may cooking. Hindi ako mahilig mag-aral noong bata ako. Ano rin mabulakbol din ako noong bata ako,” Florabel shared.
With her success, Chef Florabel gets to handle services from A-list celebrities, tycoons, and more.
Who would forget the classic Aga Muhlach and Charlene Gonzales wedding, where Florabel herself is the caterer.
MVP Group head Manny V. Pangilinan also ushered in the big corporate accounts for Chef Florabel, where on of his favorites is Lechon Kawali.
Chef Florabel has also been seen with First Lady Liza Araneta-Marcos, a patron of hers even before Pres. Bongbong Marcos took office in the Palace.
“Because they’re busy at lagi sila kumakain sa labas, sa restaurants, mahilig talaga sila sa homecooked food. Sinigang, adobo, kare-kare, buro,” she shared.
With all her achievements in the culinary world, she shared that her secret to this is treating all her clients equally, the reason why her clients from when she started continue to come back and order from her until now.
“Sa totoo lang hanggang ngayon, whether may catering ako na 10 people o 1,000, kinakabahan ako kasi kailangan wala akong makalimutan, ano gusto nila, paano pa mapapaganda. (I) always treat every catering (event) as special, na special iyan, ako iyan. Kung ako ang mag-event, iniisip ko ano gagawin ko, ano gagamitin ko na kutsara at plato. (Every) client is different, iba talaga. Bawat client customized talaga.”
On her Birthday Last September, instead of throwing a birthday bash, Chef Florabel celebrated it with the elderly, orphans and moms in Lubao, Pampanga where she taught them how to elevate their cuisine and to make adobo paella.
Chef Florabel’s story only shows that humility, passion, and perseverance, when combined, could lead you to the life that you’ve been dreaming.
Source: Philippines Star