April is a busy month for a good number of people in the food service industry as Madrid Fusion 2017 takes place. From April 6 – 8, 2017 at the SMX Convention Center in Pasay City, people from near and far places come together to share their passion for food. Part of the delegation representing Calabarzon is the chef behind the placed tagged as “definitely not your ordinary food find among the rising places at Tagaytay Ridge”; this is Chef Thomas Murillo of Wild Juan.
His love for food started young and he took his first step towards it during his sophomore year as a Consular and Diplomatic Affairs student at the College of Saint Benilde. He decided to take commercial cooking and culinary arts at First Gourmet Academy and had his apprenticeship at 2nds after. This lead him further by becoming one of the pioneering member behind Paprika PH and years later his own restaurant at a family-owned place at Tagaytay Ridge. Wild Juan is born.
Wild Juan bears the concept of East meets West and is delivered with the hospitality of Filipinos in the Southern part of Luzon. His food creations are something that we are all familiar with but are delivered with a twist and flair. Perfect sample are the Sisig Paksiw, Krispy Kasoy Kare-Kare (KKK) and Gumbulalo. Three common dishes but comes with a new level of flavor and goodness due to techniques and passion.
Learning never ends for Chef Thomas as he earns his NCII Commercial Cooking and ServSafe: Food Safety & Sanitation certificates. He pushes himself to be the best and at par to the world, thus making his quality for food high and passion much higher. He doesn’t stop there as he then shares his knowledge and passion this coming Madrid Fusion 2017 to foreign delegates and proudly represent Calabarzon.
Chef Thomas Murillo, stays humble yet proud of his craft thus from love of food it now is a burning passion. Come at the biggest food event this season at the SMX in Pasay or visit Wild Juan located at KM 68 Tagaytay-Nasugbu Highway and experience the comfort and passion that he shares at every plate served.