Ronnel Nulud Q&A


We take a quick look into the life of Kikkoman Masters 2018 finalist Ronnel Nulud.

Name: Ronnel Nulud

Age: 31

Current Restaurant: Unilever House (Sodexo)

Previous Restaurants: Grand Palazzo Royale (Philippines)

Hometown: Angeles City, Philippines

Favourite Hobbies: Watching movies, gym, going our for lunch/dinner for more inspiration in cooking

Favourite Cookbook: (INSTITUT PAUL BOCUSE GASTRONOMIQUE) (LE MANOIR RAYMOND BLANC)

Favourite Kitchen Gadget: Blowtorch

Kikkoman Masters Dishes -

Starter: Maple Kikkoman soy cured Salmon belly, Kikkoman soy tuiles, keta caviar, soy beans, avocado mousse, tom berries, pine nuts & soy miso broth

Main: Kikkoman soy braised Chicken, Wild rice, baby vegetable, crispy vermicelli, chicken soy jus, onion puree, herb oil, cress

What is your first food memory: chicken adobo

Did you grow up in a cooking family? Yes. Mom and dad are the best chefs for me. Both of them are my inspiration

Who has influenced your cooking the most: Mom and dad

Why did you become a chef? It is my passion

Where did you train? School, previous job. But my skill was enhanced when I started working in this country.

What did you want to be when you grew up? When I was young I had a thought of being a lawyer.

Who are your favourite chefs? Anthony Bourdain, Gordon Ramsey, Jamie Oliver

Other than your restaurant, what is your favourite restaurant? I don’t mind really, as long the restaurant is really good. Its good to try everything.

What music do you enjoy cooking to: anything really

What was the last book you read? Not a fan of book reading!

What is your favourite ingredient (apart from Kikkoman Soy Sauce): Vinegar

What do you think is the next food trend? Zero, food waste, fermented food

What food is your guilty pleasure? Chocolate

Is there one food you really don’t like? Exotic food

Worst kitchen nightmare? When a chef is shouting for no reason

Most memorable meal? Moms dish (kare kare….love it)

Last meal on earth? Chicken adobo with egg and fried rice

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