- 2 days ago
What really happens inside the kitchens of Jpark Island Resort and Waterpark?
We’re going behind the scenes with the resort’s Executive Chef — the mastermind behind the luxury buffet spreads, signature dishes, and high-pressure world of a 5-star kitchen.
From food trends to leading a large culinary team, discover what it takes to deliver world-class dining every single day. 👨🍳✨
📌 We’re LIVE!
💬 Drop your questions in the comments — we might ask them on air!
We’re going behind the scenes with the resort’s Executive Chef — the mastermind behind the luxury buffet spreads, signature dishes, and high-pressure world of a 5-star kitchen.
From food trends to leading a large culinary team, discover what it takes to deliver world-class dining every single day. 👨🍳✨
📌 We’re LIVE!
💬 Drop your questions in the comments — we might ask them on air!
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LifestyleTranscript
04:30Good afternoon and welcome to Beyond the Headlines.
04:33We're here at Galo Grill and Bar.
04:36I'm DJ Moises.
04:37Today's story is not just about food.
04:40It's about how far someone can go when they refuse to stay where they started.
04:46From Cebu Kitchens to the Caribbean, from European crews to leading large multicultural culinary teams, his career has crossed oceans
04:57and cultures.
04:58And today, he brings that global experience home as the executive chef of J-Park Island Resort and Waterpark.
05:07Please join me in welcoming to Beyond the Headlines, Chef Joffrey Vistal.
05:13Hello, Chef Joffrey and welcome to the show.
05:15Hello, and thanks for having me here.
05:17We're also just as grateful for sharing your expertise this afternoon, but before we start, maybe you'd like to greet
05:24some of your friends who are watching.
05:27Well, I can't really tell names, otherwise other people will get jealous.
05:30I'm just going to say hi to my wife, my whole family, and my wife, Annaline.
05:34That's the only name I can say.
05:36And my kids with Diane, Denise, and Dean, and friends, Dean.
05:41Other than that, they might get jealous if they're not going to get mentioned.
05:46And my family, all over the world as well.
05:49Some of them are in the States, and some of them are in Europe, and some are in Lilluan.
05:57Oh, my brother.
05:59So, hello, hello, and thank you for joining us this afternoon.
06:03So, among the things, the moment I realized that we're going to have this conversation this afternoon, I'm actually curious,
06:10Chef, but was cooking always part of your childhood?
06:15Or is that something that surprised you later on in life?
06:19What's quite funny, actually, I don't like cooking when I was a kid.
06:22Really?
06:23Yeah, my mom and my parents, actually, always asked me to cook for them.
06:28But I said, no, I cannot cook.
06:30I just cook fried fish because that's the easiest way that I can do.
06:33Salt and then fry it until it dies.
06:37So, cooking is something that eventually surprised you later.
06:41So, what point of your life did you eventually realize that, I think I love cooking?
06:48Well, it was actually when I started working in the kitchen.
06:57Yeah, what actually inspires me is my surroundings.
07:02So, and I saw, I mean, like, because I love arts.
07:06I draw, I play music.
07:08So, I guess being an artist at some other point also brings me up as, because culinary is arts.
07:16And working in the kitchen and preparing food is also, there's a big, art has a big part in it.
07:22So, is there a particular smell or dish that once you encounter them, they would bring you back to your
07:33younger years?
07:35There is.
07:35It's actually inununan, if you know.
07:37It's a, if you know, inununan or what they call fishpaxio.
07:41If that smell, I can't really, because my mom loves to cook it.
07:46And my father at night, he also loves to cook it.
07:49So, that's the usual smell in our house, especially during weekends.
07:53So, now that you have already pursued cooking as a career, can you still remember the first day that you
08:02had at the kitchen at Waterfront 25 years ago?
08:05It was horrendous.
08:07What happened?
08:08Yeah, it was the very first day, because I used to be, I don't know if I can mention, but
08:13if I mentioned there, I used to be a writer-contributor for a certain newspaper.
08:18Ah, okay.
08:19Yeah, so, well, to cut the story short, I wasn't able to continue it, because I was very young.
08:26I make foolish decisions in my life, so I get to be in the kitchen, and then, basically, it starts
08:34from there.
08:35And then, when I get in the kitchen, it's different, it's a different scenario when I was writing, because I
08:42was in the office, sitting down and whatnot.
08:44But when you're in the kitchen, everyone was, 25 years ago, the kitchen is very different, just so you know.
08:52How different was the kitchen?
08:54Everyone was screaming, everyone was throwing pot and pans, and I have some bosses that slapped me in the back,
09:00but it made me stronger.
09:04That must be an experience, though, but now that you are already where you are today, what can you do
09:11confidently now that used to intimidate you when you were starting?
09:17Oh, I can go in any houses, I open the fridge, and I'll make a food.
09:22I'll make a food out of what they have in the fridge.
09:25So, I guess those are the things that I can confidently do, and execute flavors out from what they have.
09:34And I would understand, just like any human being, we're not always on or game all the time.
09:41So, in those times that you're not exactly 100%, what's your motivation that would push you through?
09:49Well, if it's motivation inside work, it's basically what I usually do is that I have tasks to perform, and
10:00I have an assignment that's given to me.
10:04And basically, you just have to perform, or you just have to give all that you have just to get
10:11the best out of it.
10:12So, I can tell that you're the task-driven kind of person, that once there are assignments that are in
10:20front of you, or there are goals that you've set for the day, regardless, you're professional to follow them through.
10:27Yes, we have to push it through.
10:29I always remember what my chef says.
10:31If I tell him I have a problem, and I cannot do it, and like that, and he will just
10:36answer me, make it happen.
10:41Sige, now you have also traveled and also led multicultural teams.
10:48In your opinion, what particular Sabuano or Filipino value that has helped you in your career?
10:56I think a lot of Filipinos, we could adjust easily anywhere in the world.
11:03I think that's what we have, that not all other, not all, but not a lot of foreign countries that
11:12they embodied,
11:15because a lot of Filipinos, I notice everywhere I work around the world, they can easily adjust, and they are
11:21willing to adjust.
11:22And then, in terms of the lessons that you learned along the way, what particular lesson that took you the
11:30longest, but now is useful in the job that you do today?
11:36Well, in connection with the first question, it's actually understanding other people's behavior, because that's quite hard to maintain, and
11:45that's quite hard to, you know, sometimes you have also ego, you have your own pride, you know.
11:51So, when you're working with different nationalities, you just have to let that go.
11:58And working with different people, different nationalities, and even cultures, and tradition, how do you consistently earn respect through the
12:10years?
12:12Well, for me, I don't ask for respect. I show them what I can do, I show them what they
12:20will learn from me, and I'll show them that I can execute things, especially on a challenging consequences.
12:29And speaking, oh, sorry.
12:30Let me just add, we made a kitchen for two days in here, so that's something that's very hard to
12:37do, but we did it.
12:39Which is a great accomplishment.
12:41Now, speaking of complexity, before you were able to accomplish that milestone, I've also read that you managed kitchens serving
12:51up to 2,800 passengers every day, you know?
12:55So, how does that scale shape you as the leader that you are today?
13:00Well, or more, though.
13:03It's 800 or more.
13:04Anyway, well, the thing about large production or large execution is you have to maintain focus.
13:14You have to maintain standards.
13:17And on the ship, the different thing about working on the ship is you have to maintain corporate standards.
13:23So, it's more of an implementation than creation.
13:27That's the difference when working in a hotel, because here, I create.
13:32Yes.
13:32There, I just have to replicate and stick to the standard.
13:39And then, whether it's today, the way you create, or in the past, the way you implement,
13:45what do you think are the non-negotiable global standards that kitchens must have, whether outside the Philippines or inside
13:55the Philippines?
13:56Well, it is public health.
13:59Hygiene, food safety, that is non-negotiable.
14:02You cannot say, oh, maybe this is okay, or maybe this can be done without this or without performing this
14:09particular discipline.
14:10So, food safety is non-negotiable.
14:14Well, safety is always everyone's degree.
14:17Now, you've also worked with French and also Spanish culinary consultants abroad.
14:25So, what techniques also that you learned from them that you now apply in the work that you do?
14:33Well, strict compliance to standards, and even they become their own self-critic.
14:40And they always think that they should be better than what they were doing a while ago or a few
14:46days ago.
14:47Are there any particular taste or texture that you are also introducing now based on what you learned from them?
14:57Well, as much as I could, I try to stick to authenticity.
15:04But nonetheless, I cannot be called an authentic, I cannot call my cooking as authentic Italian because I'm not Italian.
15:12I cannot call it authentic French.
15:15But as much as possible, I try to respect the ingredients, the discipline, and the culture.
15:21And speaking of discipline and culture, there's been a lot of talks recently about Michelin system.
15:30So, how were your experience also on Michelin influence system that you now also bring with respect to the quality
15:38of the food that you are elevating?
15:40Well, Michelin, I never worked to a Michelin restaurant, but I've worked with people who work with Michelin restaurants.
15:49I think I've worked with a Spanish Michelin chef for not really long, but it's just like quite a short
15:57because it's just consultancy, Michelin consultancy.
16:00What I noticed is precision.
16:03Yes, that's what I noticed from him.
16:06Precision, every single detail is counted.
16:08And correct me if I'm wrong, but I've also read somewhere that one of the opportunity areas for Filipino cuisine
16:17is on presentation and detail.
16:21Yes.
16:21So, from that experience, or at least from people who you have worked or consultants you have worked in the
16:27past,
16:27what are now the kind of presentation and detail that you are applying on Filipino cuisine?
16:36Well, as much as we would want to stick to classic, you also have to evolve.
16:43You have to evolve and look at modern presentation, modern approach, because by this and then incorporate with your classical
16:51knowledge or classic preparation.
16:53So, I think we sit from there.
16:56I don't want to do too much modern things, otherwise we destroy the culture.
17:01It doesn't.
17:01Yes, and the authenticity of the product of what we're doing.
17:05But as much as possible, we incorporate it.
17:08Are there any significant difference between a local kitchen, so that may be Cebuano or Filipino, from a European kitchen,
17:18for example?
17:20Well, aside from the machinery they use, it's different.
17:26But I think I would just talk about the people inside the kitchen.
17:34Yes, because the Europeans are very particular on what they're doing.
17:40And at some point that they're very strict to it, at Filipinos, we will be able to adjust.
17:47And pressure-wise, they put too much, not too much, but they would put too much pressure for someone who
17:54hasn't been working in the kitchen.
17:56For me, no, I take it.
17:57I eat that every day.
18:01And all these experiences, obviously, brought you to the success that you are today.
18:07But if we are to go back in time, so this is like about over 25 years ago, what part
18:13of you, maybe as a person, as a chef, or as a leader, that did not change through time?
18:21What did it happen?
18:22Well, I have always been a cook, and I will always be a cook.
18:26There are a lot of chefs that, once they get into a certain position, they stop cooking, and they more
18:32focus on the business, other than loving the craft.
18:36I stick to it.
18:37At the same time, I focus on the business.
18:40And I'm sure you've also been getting interest from people like me who are curious also, because you are already
18:48a world-class chef.
18:50I hope so.
18:51You are.
18:52And we still have viewers who are good chefs, but they are still on their way to becoming a world
19:02-class chef.
19:03So what are your tips for them so that they would be able to evolve effectively from how good they
19:10are today in the Philippines to a world-class chef that they can be just like you?
19:18A world-class chef should always be a good chef.
19:21And being a good chef is actually understanding what you are doing.
19:27If there are things that I don't understand, during my younger days, I always see a lot of things that
19:32I wonder what's this and how they did it.
19:34And I always find time to research, and then it gives me an answer.
19:40And we're there, whether it's your personal experience or observing also the Filipino chefs around.
19:48What advantage does a Filipino chef that we sometimes overlook?
19:57I think resiliency, we overlook it.
20:00And then because they're always thinking that, oh, yes, because it's been with us since we get out from our
20:10mother's womb.
20:10So, I mean, that's been with us, but they never realize that they have that power to conquer everything and
20:20anything which they dream of.
20:23And this one, my next question is the reverse.
20:26Because I'm glad, I would agree with you, because we've been resilient through time.
20:31So we no longer look at it as a competitive advantage, when in fact it is.
20:35Now, on the reverse, we also tend to have limiting beliefs, that we put ourselves in a particular box.
20:44What are the limiting beliefs also that you have observed for a Filipino chef that he or she needs to
20:51let go of for him or her to eventually transition to become a world-class chef?
20:57Well, getting scared and don't want to go out of the box.
21:01Because a lot of, especially those people at work where 25 years ago, they stick to where they are right
21:07now because they don't want to explore.
21:10They don't want to explore and they're scared that they might not pass or they might not push through and
21:17they might not get successful to where they want to go.
21:20I think that they need to let go.
21:22If you fail, then go ahead, start over.
21:25And align to that, just in case, this is the young Joffrey, you know, and then he is talking to
21:33you right now.
21:34What do you think would he be telling you?
21:37The young Joffrey will be telling me.
21:39I don't know.
21:40When I was young, I never think.
21:42I just worked.
21:44But yeah.
21:44Anyway, did you expect this achievement to happen when you were still the young Joffrey?
21:50I did not expect, but I put it as one of my goals.
21:54I never expect anything, but I pushed through and I strived to reach it.
22:00And now that you have achieved this, what are the things or who are the people who you are thankful
22:08for?
22:09Well, first was my father because he's the one who introduces me to…
22:14Because there's a long story behind it, but…
22:17You can tell us.
22:20But technically, my father actually asked me, just, you know what, because I'm a musician back then, and then he
22:27don't want me to stick to it.
22:28And then he asked me to join the kitchen.
22:31And then we have our neighbor who works in the kitchen.
22:34And then he asked me, that's Chef Nito, actually.
22:36So I owe him big time.
22:38So now, here I am.
22:40I never expected that I was actually going to resign on my first day because I'm not used to working
22:47in the kitchen, scream, bat, and then thrown pots and pans.
22:52And now that you are, no, I'm not going to say you're the one throwing, but you're already now leading
22:58a multicultural team.
23:01I know that in spite of the success that you were in, just like any successful person, there's always room
23:09for improvement.
23:10So how do you stay hungry for you to improve every single day?
23:16I just keep learning every day.
23:19And even until now, I open books, and I open books.
23:23I want to learn more.
23:24And every single thing that I see on YouTube or TikTok or even Facebook that I said, that looks good.
23:32I want to learn how to do that.
23:34And, you know, that's how you keep yourself hungry.
23:38And that's how you keep learning.
23:40Any particular video on TikTok or content on TikTok recently that you could say, I think I want to learn
23:49that?
23:49Well, I just, I just, I can't remember the names, though.
23:52Is it dancing or no cooking?
23:54No, no, no cooking.
23:55No, I can't remember the names, but I saw a lot of modern Filipino cuisine.
24:01And they transform it into a certain fine-dine settings and whatnot.
24:09So, I mean, like, I learn from those as well.
24:11And I don't stick to the books because I always explore and I always think of something that I can
24:18create.
24:19And, you know, from a simple Turon, you make it to something elaborated and fine-dining setup.
24:26So, I mean, like, from those type of things.
24:28By the way, you mentioned Turon, which is among my personal favorite along with Banana Q.
24:34I'm just curious also, do you have that certain interest to also promote a Filipino food and elevate it to
24:46the global stage?
24:47Yes, of course.
24:48What are these?
24:48You can tell us more.
24:49When I came back from the ship back in 2016, I thought I learned a lot.
24:56I thought I learned French, Spanish, Mediterranean cuisine.
25:01But when I got back, there's a lot of things that I don't know about Cebuano cuisine.
25:07And one thing that I really would like to dig in to cook is the famous Nilarang in Pasil.
25:14I went there and then I had to understand it.
25:17I had to know what is it.
25:18And, like, Balbacua.
25:20So, I started with the Cebuanos, a lot of Cebuano dishes.
25:24And I introduced this food even when I went back to the ship.
25:28I also brought it there.
25:29And they love it.
25:30I actually had a taste earlier of this Lechon Kawali Pizza.
25:35And I love it.
25:38So, that's an example of how a Filipino cuisine can actually be elevated.
25:42We also do Sisig Pizza.
25:44But that would be, that's in Avalon.
25:47But that's much better.
25:49Way much better.
25:50Especially when you're drinking.
25:52Now, Lechon Kawali Pizza is very good.
25:56But when you're drinking, it's a different story when you have the Sisig Pizza.
25:59Correct.
25:59I will have to agree with the Sisig Pizza.
26:01Even if I have not tried it, but I think I will after this one.
26:06Sige.
26:07So, now, if we go to the leadership journey, your current leadership journey, and this is also for our viewers
26:16who also want to follow the path that you are taking.
26:20What's the most important trait, this time, not just as a chef, but also as a leader, that the future
26:27Filipino leader must have so that he or she will also be a successful of a leader that you are
26:36today?
26:36Well, just always be humble.
26:39Keep your feet on the ground.
26:41Listen to your people.
26:42Listen to your crew because they're your life support.
26:46And listen and be open to suggestions.
26:50Don't be close-minded, even if it comes from the dishwasher.
26:54So, from that, I think you will be a good leader because you understand their feelings, you understand their emotions,
27:01and you understand what they need.
27:02And you will understand what the company needs.
27:04And I can already anticipate your answer to this question, but I still want to hear your thoughts about this.
27:12Do you believe that Filipino chefs are really globally competitive?
27:20Of course.
27:21I mean, like, Filipinos naturally are competitive.
27:25But what I suggest, don't be competitive, but be innovative.
27:31And is that something?
27:33What about those who took a different degree, but now that they are also working, like you did in the
27:43past that you also didn't use, and then you realize that, hey, this is not the path for me.
27:48I want to pursue being in the kitchen and becoming a chef.
27:52What would be your advice to them?
27:54Those who want to pivot.
27:55Well, it's basically stick to what you're good at.
28:00And when you're good at it, make the best out of it.
28:04And I'm just curious, Bob.
28:06Is that something that is taught?
28:10Or is that something that you need?
28:12Cooking should be something that you should be interested in the beginning.
28:18Well, I wasn't interested in the beginning.
28:23Yeah, I learned it because I want to learn.
28:25It's actually more of a personal note to yourself that if you want it, you really have to push it.
28:33So you are among those leaders who would say the goal is important because regardless of your current situation, if
28:43that is very clear to you, like you did, then that's something that they cannot see.
28:48Yes, exactly.
28:48And what about the things that Filipino or a young Cebuano chef should not doubt about himself or herself?
29:00Well, anyone can be a chef.
29:05All cooks can be a chef.
29:07So don't doubt yourself.
29:08Just go for it.
29:10Just keep trying and keep pushing forward.
29:12But take it slowly.
29:14Otherwise, when you speed up the process, quality takes time.
29:20Just like cooking.
29:22And they tend to miss the crucial steps along the way.
29:27So if a young dreamer is watching us today, and then, by the way, this might be a dream that's
29:35related to food or dream to work internationally and succeed internationally.
29:40But dreamers in general, what would you tell them?
29:46Well, work for it.
29:47Don't just dream.
29:48You go wake up and then start working.
29:51And just push for it.
29:54And then don't even stop.
29:56Don't even think of stopping.
29:59Don't even think of resting.
30:00Just go for it and work for it.
30:02And I'm sure there are also more people like me who keep on saying that, my goodness, chef, you are
30:11already successful.
30:13What does success mean to you today?
30:18Well, as a leader or as someone who leads a team, success is even when you take a day off,
30:25nothing happens.
30:26That's what success is.
30:28Otherwise, if I take a day off, then everything falls down.
30:30I'm not a successful chef or leader.
30:33So, that means you have effectively taught your team to be just as excellent as you are.
30:40Supposedly, yes.
30:42So, that's the measure of success.
30:43Now, I'm obviously a big fan of yours.
30:48And I'm anticipating that even beyond this one, you will continue to be on the headlines.
30:53So, like what we always ask a lot of our guests, beyond the headlines.
30:59Chef Joffrey is?
31:02Well, I'm a working man.
31:04I'm a working man.
31:06And at the same time, I'm a family man.
31:09That's it.
31:10Okay.
31:10So, thank you very much, chef, for joining us today.
31:13Thank you very much for having me.
31:14For sharing your expertise and also for reminding us that a Filipino talent like you can stand confidently on the
31:24world stage and still come home to lead.
31:27Where we start does not determine where we finish.
31:32Excellence is not just about where we begin, but how consistently we move forward.
31:38And that is the real story beyond the headlines.
31:41I'm DJ Moises.
31:43And to our viewers, keep going.
31:45Your story is still being written.
31:47Have a good afternoon.
31:59Have a good afternoon.
32:30Have a good afternoon.
33:05Have a good afternoon.
33:27Have a good afternoon.
33:30Have a good afternoon.
33:52Don't we love this?
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