Portrait of Dedet de la Fuente
i. Biography
The Climb
Training at Reggie Aspiras gave Dedet de la Fuente a formal base before the work moved into the lechon house format of Pepita’s Kitchen in Manila, Philippines. As creator and owner, and as Executive Chef, she built the restaurant around a whole-roast tradition treated with structure, service rhythm, and a clear point of view.
The Sunday email
Read about chefs like Dedet de la Fuente in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
Today
Lechon at Pepita’s Kitchen is handled as a multi-course subject rather than only a table centerpiece. The format gives the roast, its stuffing, and its presentation more than one register during a meal. Among the best-known expressions of that work are stuffed lechon and truffle rice stuffed lechon.
Signature
Dedet de la Fuente is associated with Lechon Degustacion dinners, Stuffed lechon, and Truffle rice stuffed lechon.
Recognition
Truffle rice stuffed lechon states the Pepita’s Kitchen proposition plainly: a whole-roast form given enough precision and generosity to carry a signature meal.
FAQ
Asked of Dedet
Where did Dedet de la Fuente train or study?
Dedet de la Fuente trained at Reggie Aspiras.
What is Dedet de la Fuente known for?
Modern Filipino cuisine centered on lechon and seasonal degustación menus.
The Sunday email
Read about chefs like Dedet de la Fuente in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.