For Chef Rey P. Parreño II, a Certified Hospitality Professional, the best dishes aren’t just technically perfect—they’re personal.
“Don’t just copy,” he told Financial Adviser PH. “Take inspiration, yes—but make it your own. Let the dish reflect your style, your values, and your story.”
Chef Rey’s career started in front-of-house operations after earning a degree in Hotel and Restaurant Management. But it wasn’t long before he found his true calling in the kitchen. Driven by his love for culinary creativity, he pursued further training in Culinary Arts to bring structure to his passion for food—and hasn’t looked back since.
Today, Chef Rey is the Executive Chef of Florita’s Cavite and continues to lead with authenticity at the center of his culinary philosophy. For him, food is more than just a product—it’s a message. “Guests may not know your background, but they’ll feel it in the way you cook. A dish should tell a story—your story.”
He encourages aspiring chefs to find their voice instead of chasing trends. “Trends will come and go. But if your food has heart—if it comes from experience and intention—it becomes timeless.”
Chef Rey also believes this mindset extends into mentorship. Having spent years in both kitchen leadership and chef networks, he urges young professionals to stop focusing solely on fancy plating and instead dig deep into their identity. “What dish reminds you of home? What local ingredient inspired you as a kid? Start there.”
Though he’s been invited to speak and judge in culinary circles both locally and internationally, Chef Rey remains rooted in the idea that humility and honesty on the plate matter more than titles. “It’s not about impressing—it’s about expressing.”
His advice for those building a career in the hospitality and culinary world?
“Master the basics. Stay patient. And when you’re ready to create—don’t imitate. Let your food carry your name, your story, and your passion.”
