Greggy Soriano

Beginnings

The Culinary Institute of America gave Greggy Soriano the formal ground beneath the work, and that grounding still shows in the way cake, pastry, and Filipino cuisine are built in his hands. The classroom discipline is visible first: measured baking, controlled structure, the kind of technique that lets a piece hold before it is asked to do more. From that base, Greggy Soriano has pushed the work outward, treating pastry less as a fixed result than as a form that can be moved, opened up, and made more expressive.

The Rise

Avant-garde cake sits at the center of Greggy Soriano’s signature, where flow, movement, and feeling are used as working principles rather than decoration. The tension in the work is clear: classic methods on one side, a more experimental finish on the other. That same approach extends beyond cake into pastry, while Filipino cuisine is folded into the same frame. The result is work that stays composed while still carrying motion and character. Greggy Soriano’s own words point to the same register: practical, playful, and self-aware. “Let’s make some Ube Biscoff Ice Cream Sandwiches.” “Let’s make some Ube Cheese Danishes.” “Let’s make some Java Rice.” The phrasing reads like an open invitation into a kitchen where familiar flavors are remade with ease rather than ceremony.

Today

As a baker working across cake, pastry, and Filipino cuisine, Greggy Soriano keeps the technical base visible in the finished work. The desserts are polished and precise, but they are not static; each one is shaped to hold movement without losing control. That balance comes from the classical training underneath the surface, which gives the more expressive side of the work room to operate without breaking form.

Signature

Greggy's signature dishes include Ube Biscoff Ice Cream Sandwiches, Ube Cheese Danishes, Sapinsapin, Java Rice, and Silvanas.

In Their Words “Let's make some Ube Biscoff Ice Cream Sandwiches.”