INTERVIEWS: Executive Chef Victor Legaspi on Filipino Cuisine, Culinary Leadership & the Future of Food at Splendido Tagaytay Hotel and Country Club
- Amanda Virrey
- 2 days ago
- 8 min read
During my staycation at Splendido Tagaytay Hotel and Country Club a few months ago, I had the privilege of meeting its Executive Chef Victor Legaspi whose culinary creations stayed palpable in my palate.
The hardworking chef had surprised me and my companions with a Filipino feast at the hotel’s Cafe Soto to let us experience the best of what Tagaytay had to offer.
Staying true to Filipino culinary traditions, Chef Victor’s Bulalo, Crispy Pata and Bagnet not only allowed me to savor and delight in fresh cooked quality Filipino cuisine, but it also gave me a glimpse into the character and vision of the chef himself.
Thus, the sheer simplicity, authenticity and candidness of the food that was laid before us unmistakably preceded the depth, integrity and passion of the chef who made them and the team of cooks who respectfully followed his lead.
Later on, when I spoke with Chef Victor, I realized that while he may be a man of few words, he held no resistance in fully expressing his visions and insights in creating dishes for the absolute enjoyment of the ones who would consume them.
In an interview with the down-to-earth executive chef, he shared details about his culinary experience, insights and practices that would prove beneficial for our readers.
Here’s what Chef Victor answered to my questionnaire:
1. Please tell us about your culinary journey and what inspired you to become a chef.
My culinary journey has been built through years of hands-on experience, continuous learning, and exposure to different culinary environments both locally and abroad. I had the opportunity to work overseas, which broadened my perspective on international standards, kitchen discipline, and different approaches to food and hospitality.
Throughout my career, I have also taken on leadership roles as an Executive Chef in established hospitality and restaurant operations, including Casiana, Bag of Beans, and Vikings.
What inspired me to become a chef is my passion for food and the satisfaction of seeing guests enjoy what we create. For me, cooking is not only about following a recipe—it is about understanding flavors, ingredients, technique, and the experience we want to give our guests.
2. How did your career path lead you to Splendido Tagaytay Hotel & Country Club?
My career has always been about growth and taking on new challenges. After gaining experience locally and internationally and handling leadership positions in different food and beverage operations, I wanted to continue developing in the hotel industry.
Splendido presented an opportunity to apply my experience in a more comprehensive hospitality operation, where I can contribute not only to the food but also to kitchen systems, team development, menu development, and overall guest experience.
3. What is your culinary philosophy, and how does it influence your leadership in the kitchen?
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