i. Biography
Career Technique in Aaron Isip’s cooking comes from two anchor points: Le Cordon Bleu Paris and De La Salle University. That pairing gave him classical grounding and the habit of working with control, then carrying that discipline into a style that stays direct rather than ornate. His own shorthand for the work is plain: French and Filipino cuisines are the central references, and that combination shows up as precision set against memory. Movement between the Philippines and Paris is part of the framework behind his kitchens. Years spent as a young professional in Paris sit alongside his upbringing in the Philippines, and the result is a method that reads as measured rather than showy. In Aaron Isip’s work, finesse comes through restraint, with flavor allowed to carry the line. Today’s role places Aaron Isip in two executive chef/owner positions: Balai Palma and Kása Palma. That kind of responsibility asks for consistency, and his career reads that way — study, discipline, refinement, then the confidence to let the plate stay clear. - Executive chef/owner — Balai Palma - Executive chef/owner — Kása Palma, Makati Education: Le Cordon Bleu Paris; De La Salle University
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).
FAQ Where did Aaron Isip train or study? Aaron Isip trained at Le Cordon Bleu Paris and De La Salle University. What recognition has Aaron Isip received? Chef Espoir of Île de France (2015).
