Comida Chefs, Plato serves A multi-ethnic dining experience where flavors clash on purpose. ‘a multi-culti mix from geographically nowhere because it is from EVERYWHERE.
Here, cooking is at a crossroads where everything collides! Comida Chefs,Plato serves comfort to those who demand new taste, thrills and culinary inventions. There is no limit to what they can go on your burgers. It can be spiked with regional preserves and is served with multi-culti sauces and dips and are shareable food. It is the home of pisco sours and ceviche in other words kinilaw. It is our bet as the next cuisine. Try their healthier menus featuring “inherently nutritious items” full of fiber, omega-3, vitamins, and antioxidants. There’s no word as to whether we’ll also serve less fat, sodium, or sugar but that’s probably the next attractions. Plato brought favorite street dishes and transformed many these “ethnic” cuisines to become mainstream and expects you to sample even more of them regularly. Actually as a result, it has made us grow because many attest it has becoming an interesting place to eat
For more information you may visit COMIDACHEFS PLATO at 2nd floor 111-A Kamias Rd. Quezon City
COMIDACHEFS was formed in 2012 out of the need to provide creative solutions and management consulting to both new and established restaurant operators. Our extensive expertise and commitment to excellence helps build profitable, top-quality operations from the ground up or enhance existing business into fresh, competitive operations.
At COMIDACHEFS , we are always evolving as the needs of our clients change and as new opportunities are created in the market place. We will meet the needs of every project through hands-on involvement, thorough analysis and timely action. You can rest assured that, working with your team, you will enjoy the latest services, technology and development in the food industry.
My team at COMIDAChefs works alongside senior executives of some of the country’s most successful food service and hospitality companies to visualize plans and implement innovative ideas for jumpstarting the competition in the food service industry.
Chef Danny de la Cuesta, a cross channel designer, a design services across several conduits of fine art- each supporting one another to achieve a change in anything my design come into contact with. He work to cause a complete change in the way he encounter a plan in the greater good a goal.
He has been designing fashion over 45 years ; he curate events, style homes and build up efficient kitchens. Also engineer recipes, he cook real food. He write with passion and he coach best by means of experiential reality training.
He live for food. Honest food is what he is in search of. Nothing in a can, nothing in a box, nothing wrapped in plastic or foil. I eat any meat,. He buy from grassroots who raise animals, fruits or vegetables. He spend my days thinking about new ways to cook. He drink anything fresh or fermented but more importantly, indigenous.
He is a Filipino Chef- He eat anything that grows in a shade or under the sun
He is especially interested in meats, and veggies that people rarely eat nowadays, like wild boar, deer, horse, water buffalo, honeypot ants, goby (Biya), ray (Pagi), sapote, chesa and mabolo.
You see, he often walk the road others trek less- wet market
As a food writer, he works has been published in COOK magazine, The Business Mirror, COMMUTER EXPRESS, and several other publications.