A Filipino’s Recipe for Success

KAKANIN MAKER AND PASTRY CHEF EDWARD DAVID MATEO NEVER HAD THE OPPORTUNITY TO KNOW HIS FATHER PERSONALLY, YET THEY SHARE A PROFOUND BOND ROOTED IN THEIR LOVE FOR COOKING AND HELPING OTHERS. TODAY, HE HAS CHANNELED THESE VALUES INTO MULTIPLE SUCCESSFUL BUSINESS VENTURES THAT REFLECT HIS COMMITMENT TO BOTH CULINARY EXCELLENCE AND COMMUNITY SUPPORT.

My mother, grandparents, and relatives often spoke of my father,” shares Chef Edward Mateo, whose father passed away before he was born. “Even though I never met him, I feel as though I know him through their stories.” Mateo’s culinary journey began at the tender age of seven, igniting a passion for food that would shape his life. He eagerly participated in inter-school cooking competitions and lent a hand during local fiestas and festivals, reveling in the artistry of food preparation. Born in Los Baños, Laguna, but with roots in Pampanga, the “Culinary Capital of the Philippines,” Mateo attributes his culinary talents to his family heritage. “Cooking runs in our blood,” he reflects, highlighting that every family member is a skilled cook, including the father he never met. “My father worked as a chef abroad and remains my ultimate inspiration; whenever I cook, I feel his presence guiding me.”

EARLY MILESTONES

Despite his early dreams of becoming a chef, Mateo opted not to enroll in culinary school as many might have expected. Instead, he earned a degree in Hotel and Restaurant Management (HRM) from Centro Escolar University (CEU) in 2010. While the program introduced him to essential culinary techniques, it primarily equipped him with the skills to succeed in the hospitality industry, blending business acumen with his passion for food.

While pursuing his degree, Mateo actively participated in numerous cooking competitions, proudly representing his alma mater. Among these, the Umami Asian Market Basket stands out as particularly memorable, as he clinched first place. The mentorship given by Chef Aurora Austria, the executive chef of Malacañang Palace, gave him invaluable skills and a professional mindset, making up for his lack of formal culinary education.

The Umami Asian Market Basket’s thrilling competition format had participants face the suspense of ingredient reveals just moments before cooking began. With only minutes to craft a dish from the ingredients presented, Mateo excelled under pressure, a skill he attributes to the guidance of Austria. “Chef Austria taught us how to combine flavors instinctively, even without tasting them,” Mateo reflects. “Her keen attention to detail and intuition empowered us to create a winning dish on the spot.”

His triumph in the competition not only boosted his confidence but also provided him with greater exposure to the culinary world, paving the way for new opportunities even before he graduated.

JUMPSTARTING A CULINARY CAREER

Upon graduation, Mateo aimed for a career in the Philippines' top hotels, undergoing rigorous training at Shangri-La Hotel, where his dedication led to his appointment as a pastry chef in 2010. A year later, he joined the Hamilo Coast Pico de Loro Beach and Country Club in Batangas. Eventually, Mateo relocated to Cagayan de Oro to share his expertise in pastry making at the Culinary Institute of Cagayan de Oro, marking a significant chapter in his culinary journey.

With Mateo also sharing his expertise in pastry making at CEU, he recognized the growing demand for his insights in the culinary world and established his own culinary studio. Through this venture, he not only taught the art of baking and cooking but also integrated essential business management training, nurturing the next generation of culinary professionals.

“I started a small training studio where students could learn essential cooking, baking, and business skills,” Mateo recalls. “The studio was actually set up in my apartment—I converted my master bedroom into a studio and would take in a few students at a time.” Behind the humble beginnings of his studio was a story of resilience. After a failed business venture, Mateo had to get creative to stay afloat. The studio became his lifeline, helping him cover the steep costs of his apartment.

“With such limited space, I could only accommodate four students at a time,” he explains. “But as word spread, demand grew, and eventually, I had to acquire another studio to keep up with the increasing number of students. Thus, Le Royale Kitchen Studio was born.” "Facing a crossroads pushes you to dig deep and find ways to survive," Mateo reflects. "I leveraged my skills and turned them into my livelihood. It wasn’t easy, but the hustle was worth every challenge."

BECOMING A CELEBRITY CHEF

Mateo also founded LRPG Food Service, which specializes in commissary services, patisserie, food styling, and consultancy. It is known for its pastries, brownies, and various sweet creations. Ironically, pastry making wasn’t his first choice. Initially, Mateo had set his sights on mastering savory and hot dishes.

“Pastries weren’t my forte,” Mateo confesses. “But after learning the basics during my on-the-job training, I unexpectedly began to enjoy the craft. There’s a real art to it—getting the proportions right, balancing ingredients, and perfecting the presentation. I didn’t expect to like it, but I did.” Mateo’s growing reputation as a pastry expert, teacher, and entrepreneur soon led to invitations to host cooking demos on Philippine television. He became a regular on GMA’s Unang Hirit and was featured in Flavors Magazine and Lifestyle Recipe Magazine. His talent as a food stylist and consultant also flourished, with well-known food establishments as clients.

A self-taught talent, Mateo’s rise in the culinary world didn’t sit well with some of his peers who had formal training. Not everyone in the chef community was pleased when the media began referring to him as a chef. “Many believe that only those who graduate from culinary school can call themselves chefs,” Mateo acknowledges. “This notion can create immense pressure, especially for someone like me who lacks a formal culinary degree.”

Asked why he didn’t pursue a formal culinary degree to bolster his credentials, Mateo candidly explains that financial limitations prevented him from doing so. His HRM education, however, proved enough for him to forge his own path in the industry.

 Mateo recalls a defining moment when a newspaper christened him the "Dessert Prince," a title that only intensified the debate over his standing as a chef. Despite the scrutiny and the pressure from negative press, Mateo remained unwavering in his pursuit of his passions. "For me, being a chef is about passion, love, and skill. A degree alone doesn’t define you as a chef. A true chef knows how to lead a kitchen, work hard, and inspire others to share that same passion and love for the craft," he reflects.

BECOMING A KAKANIN MAKER

During the COVID-19 pandemic, Mateo launched Minatamis PH after hosting an online class in his studio on making traditional Filipino kakanin (rice cakes). He realized that finding authentic kakanin had become difficult, as it often required a trip to the local market—something many avoided during lockdowns. Seeing this gap, and with encouragement from fellow chefs who sampled his creations during the class, Mateo decided to turn his newfound expertise into an online business catering to Filipino buyers. “A friend encouraged me to start selling kakanin, and helped me sort out the business, perfect the recipes, and identify the market,” Mateo explains. “The response was overwhelming, and the business hasn’t stopped growing since it began.”

Mateo emphasizes the importance of Filipinos embracing kakanin, hoping that more people will turn to local treats when they think of dessert, fostering a renewed appreciation for traditional flavors.

Beyond promoting kakanin, Mateo is passionate about supporting local farmers through his business by sourcing many of the ingredients he uses directly from them. “There’s so much potential in our local ingredients that aren’t fully tapped into,” he shares, hoping to bring these ingredients into the mainstream culinary scene.

“My advocacy is supporting Filipino farmers,” Mateo shares. “I’ve trekked up mountains and come across farmers selling their produce on the roadside. I buy what they have and use it to create desserts, elevating their ingredients to the best of my ability.”

One of Mateo’s ways of rekindling excitement for local desserts is by reviving forgotten flavors. He cites buko monggo (coconut and red mung bean) as an example—a once-popular popsicle treat that has largely faded from memory. By reintroducing these nostalgic flavors, Mateo not only promotes traditional Filipino favorites but also helps the farmers who provide the ingredients.

“I often tell my team, ‘Let’s bring back the memories of our childhood—the taste of fiestas, festivals, Christmas dinners,’” he says. “I want our customers to enjoy what they eat because it reminds them of good times. When they take a bite, I want them to taste not just the food but the memories that come with it.”

INSPIRING A NEW GENERATION OF FILIPINO CHEFS

With multiple successful ventures and a good reputation, Mateo now turns his focus to inspiring the next generation of Filipino chefs and entrepreneurs. His message to them is clear: pursue your dreams, but with a mindset of serving others.

Asked about the most rewarding aspect of his work, Mateo readily replies, “It’s the opportunity to help people. I’ve created jobs for over 80 employees, supported local farmers, and mentored young entrepreneurs and chefs in building honest businesses. That’s the bigger picture I focus on.”

Interestingly, Mateo doesn’t require his employees to have culinary degrees. Instead, he prioritizes attitude. “Skills can be taught, but attitude comes first. With the right mindset, anyone can go far. Without it, there’s no drive to improve, no desire to see the bigger picture.”

Mateo embraces challenges, confident that he will find an honest way to rise from any setback. He believes in the power of patience, refusing to force success when it isn’t meant to be. “If something is meant for me, it will happen. There’s no need to rush a dream that isn’t aligned with your path,” he asserts.

Today, Mateo’s ventures serve as suppliers to major hotel chains and supermarkets, with his commissary offering a wide array of desserts, from delicate egg tarts to traditional Filipino kakanin. Looking ahead, Mateo has ambitious plans: within the next five years, he aims to launch a Filipino ice cream line featuring unique flavors and designs inspired by Filipino culture. He hopes that more of his students will follow in his advocacy to support Filipino flavors.

“Success is a journey that requires time and patience,” Mateo states. “I urge them not to let the allure of social media influence their judgment. Crafting flavors and developing new products should come from the heart. This authenticity is what sets you apart from the crowd; it’s what makes your work uniquely yours.”