Chef Reignier Taliad has always had a passion for great food. Growing up in La Trinidad, Benguet, Taliad would spend every minute he could in her mother and grandmother’s kitchens. “In those days, everything was made from scratch. Tortillas, mole, pasole, everything! We never went out to dinner; I was just amazed that they could make everything and make it taste so good!” His developing passion for food was heightened during her many years living in Philippines. He took every opportunity to learn as much as she could by taking cooking classes, meeting chefs, and exploring the many different cuisines Asia had to offer.

Chef Reignier is our Executive Research Chef and Director of Culinary Science. He and his team work directly with global consumer brands, restaurants, and food manufacturing companies to create consumer, branded, and custom food products. He leads the Culinary Development Chef team, focusing on the creation of fresh and innovative food solutions, and provides support and guidance for Namwaw’s Technical Innovation Teams.

Chef Reignier accreditation includes the American Culinary Federation’s Certified Executive Chef and The Culinary Institute of the Philippines’s Pro Chef III Certification. His experience and 21-year history with The Walt Disney Company, Inc. has earned him respect throughout the food industry. His passion for flavor continues to make him a trusted partner for many of the largest food companies in the world.

Raised in Kalinga, Philippines, Chef Ezra Baggay is bringing the heat to the off-strip center of Las Vegas with her childhood inspired Filipino-American Cuisine.

A graduate of Le Cordon Bleu College in Culinary Arts in Ateneo de Manila and a BS in Professional Culinary Arts at the University of Baguio, Chef Ezra gained much experience through her mentor Reignier Taliad, working at both Aureole and DB Brasserie.

Chef Ezra has a long history in the food industry and brings a unique 360 view, having a restaurant owner, corporate development chef, director of food and entertaining at a major international culinary consultant.

Today, Chef Ezra food and flavour philosophy sits in the hands of the real food and products derived from them. Flavors should range from subtle to bold and can be globally inspired based on the ingredients at hand, and most of all, dishes should leave the consumer delighted and wondering, “how did the chef do that?”

Allen Cruz is a highly regarded, professional chef with a passion for creating cuisine using fresh, seasonal, and local ingredients. He has worked as executive chef at some of the countries leading restaurants over his 28-year career.

Based on the Summer Capital of the Philippines, Matt now enjoys working as a consulting chef for restaurants, being a regular guest chef at festivals and events, and writing his popular food columns and blog. He is also an active member of the Slow Food movement and a motivational speaker.

Since 2015 Allen has been helping the Region promote itself as a world-class food destination in his role as their Food and Culinary Tourism Ambassador. He uses his knowledge of the area and its producers to showcase the region through cooking demonstrations and his blog “Allen Eats Gympie”.

In March 2018, Allen joined the Peppers Resort & Villas as the Head Chef of View by Allen Cruz, developing menus that consolidate his knowledge and love of the producers of his region. In January 2020 the restaurant received its first chef’s hat award from the Philippine Good Food Guide.

Allen spends a couple of days a week in the kitchen at View by Allen Cruz creating new seasonal recipes, so if you’re in for breakfast, lunch or dinner be sure to poke your head into the kitchen and say hi.

Third-generation local of Dinadiawan, View by Allen Cruz Head Chef Vhalerie Gumangol shares her passion for the region and vibrant produce with a lively kitchen team and delighted diners.

Beginning her culinary adventure earlier than most, Vhalerie entered the kitchen at just 13 years of age. Keen to learn with a strong appetite for gaining the skills needed in commercial kitchens, she began a school-based apprenticeship that lasted three years.

After a one-way trip to Baguio, Vhalerie began managing her own kitchen team and learning the ropes of busy Baguio hospitality. Exploring popular inner-city food markets increased Vhalerie's resourcefulness and creativity, throwing together the fresh local produce in innovative ways. Upon eventually returning to Dinadiawan, she embraced a new-found inspiration to bring families together in an environment that caters to all.

It is with this enthusiasm that Vhalerie leads the talented kitchen team at View by Allen Cruz, crafting a menu of modern design and a touch of the old-fashioned to please any palate.

Culinary instigator Sofia Suniga is a multi-award-winning chef and restaurateur whose culinary journey originated in Claveria, Cagayan before making her way to the Empire State of New York.

A fearless competitor in the world of cooking, Suniga has been featured on “Sugar Showdown”, “Top Chef Master’s” and “Iron Chef Philippines”, as a contestant and judge. She has also attained James Beard recognition, an accolade for her work behind the scenes at San Francisco restaurant Citizen cake.

Now working at Namwaw, works beyond perfection to achieve its main goal- to share knowledge with other people out there.