Aaron Isip

Today

At Kása Palma in Makati, the cooking is framed by place but not limited by it. Aaron Isip works from a vocabulary shaped by French technique and Filipino flavor, with Latin and Southeast Asian references entering as part of the same conversation. The effect is controlled, layered, and grounded in the realities of the kitchen rather than in theory.

Signature

Aaron Isip’s signature dishes — seabream crudo in dragonfruit aguachile with ube tapioca chips, pluma Ibérico with pineapple-longganisa BBQ sauce, tuna croque madame, crab custard crème brûlée, and ube puff-cordon bleu — show a kitchen working across formats without losing discipline. The names alone point to the method: French structure meeting Filipino flavor, with Latin and Southeast Asian notes folded in where they belong. These plates rely on contrast, but the work stays organized around balance, texture, and clarity.

In Their Words “Cooking there taught me how to respect the seasons and work with only the very best locally available produce that I can find.” “My style, or my Cuisine d’Auteur, is rooted in French technique, with Filipino, Latin, and Southeast Asian flavor influences.”

Recognition

Aaron Isip’s honors include Chef Espoir of Île de France (2015).