Meet The Chef From Teppan
Head chef, Teppan
How did you become a chef?
I have many siblings and I needed to be the breadwinner of the family. I started in the back of the kitchen and post lunch when the kitchen was empty I’d try my hand at cooking. I realised I was pretty good. So I tried out as a chef and was surprised when I got the job. I love it.
Tell us about your native Filipino food?
Philippines was colonised by the Spanish so we have a lot of Spanish influence in our food which is unique. Even though we are an Asian cuisine and close to Japanese food it has very interesting flavours.
Do people think Japanese is over priced?
Yes, but Japanese cooking uses so many ingredients that are not easily available in India. Like Miso paste, made from fermented soybeans, which comes from Japan. I use only good quality olive oil and sesame oil. Even our ice creams, like Wasabi ice cream and Green Tea ice creams are made with specific ingredients on our instructions.
What is the best part of Japanese food?
It is so very healthy. You must know that the Japanese live till such an old age. And the healthy element of the food never compromises on the taste, like their soups and even main course uses very little oil, but is extremely flavourful.
Teppan, 2nd Floor, 1/3, Ulsoor Road, Ulsoor, Bangalore