{"id":46528,"date":"2023-08-29T16:58:07","date_gmt":"2023-08-29T08:58:07","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=46528"},"modified":"2026-04-20T16:20:40","modified_gmt":"2026-04-20T08:20:40","slug":"gallery-by-chele","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/taguig\/gallery-by-chele\/","title":{"rendered":"Gallery by Chele in BGC: A MICHELIN-Starred, Nature-Inspired Dining Destination"},"content":{"rendered":"

Gallery by Chele<\/strong> is a modern restaurant serving essentialist cuisine, with nature at the heart of its values and creative process. Inspired by the best local ingredients, as well as traditional cooking methods and practices mostly lost to the modern world, Chef Jose Luis \u201cChele\u201d Gonzalez<\/strong> and his culinary partner Carlos Villaflor<\/strong> believe in bringing ingredients, techniques, cultures, and traditions together.<\/p>\n

\"\"IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

This philosophy is reflected not only in the cuisine but also in the space itself. Created by noted designer Carlo Calma, the restaurant\u2019s design experience pays homage to the fundamental values of Gallery by Chele\u2019s cuisine.<\/p>\n

\"\"IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

The restaurant\u2019s aesthetics encapsulate the idea of a return to the natural world, in a space aptly described as a rural farmhouse in an urban jungle. In both atmosphere and concept, Gallery by Chele is motivated to showcase the beauty of the Philippines and share the gastronomic soul of the country through a dining experience that feels thoughtful, immersive, and deeply connected to nature.<\/p>\n

\"\"Mirin Kinilaw \/ IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

Gallery by Chele offers tasting menus and \u00e0 la carte options to allow diners a fun, relaxed, and memorable experience.<\/p>\n

For those planning to dine at Gallery by Chele, the restaurant offers thoughtfully curated tasting menus that reflect its refined and immersive approach to contemporary cuisine.<\/p>\n

\"\"Shio Lobster \/ IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

Guests may choose between a six-course tasting menu<\/strong> priced at Php 5,800<\/strong> and a 10-course tasting menu<\/strong> at Php 7,200<\/strong>, each designed to present the restaurant\u2019s philosophy through a carefully paced progression of flavors, techniques, and ingredients.<\/p>\n

For diners who prefer a plant-based experience, vegetarian options<\/strong> are also available, with the six-course menu<\/strong> priced at Php 4,700<\/strong> and the 10-course menu<\/strong> at Php 5,900<\/strong>.<\/p>\n

\"\"Tupig \/ IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

To complement the meal, Gallery by Chele also offers a range of beverage pairings that further elevate the dining experience. Wine pairing<\/strong> is available at Php 2,600 for the six-course menu<\/strong> and Php 3,500 for the 10-course menu<\/strong>, while cocktail pairing<\/strong> is offered at Php 2,200 and Php 2,800, respectively<\/strong>.<\/p>\n

\"\"Abalone Arroz Caldo \/ IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

Guests opting for the 10-course<\/strong> experience may also enjoy the Signature Pairing<\/strong>, a combination of cocktail and wine pairings, priced at Php 3,500<\/strong>. Meanwhile, a non-alcoholic beverage pairing<\/strong> is available for Php 1,250<\/strong> for six courses<\/strong> and Php 1,700<\/strong> for 10 courses<\/strong>, offering a thoughtful alternative that is equally aligned with the menu.<\/p>\n

\"\"Heirloom Rice \/ IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

At the center of this vision is Jos\u00e9 Luis \u201cChele\u201d Gonzalez, the driving force behind Gallery by Chele and Asador Alfonso. Beyond these flagship establishments, Gonzalez has also partnered with some of the Philippines\u2019 finest hotels, opening restaurants in their properties such as Enye at Crimson Resort and Spa, Mactan Cebu; Cantabria at The Westin Manila; and Samira at Anya Resort Tagaytay.<\/p>\n

\"\"Chef Chele Gonzales \/ IMAGE from Gallery by Chele<\/em><\/span><\/p>\n

Born in Torrelavega, Spain, Gonzalez received his culinary degree from Arxanda in Bilbao. His stints at some of the world\u2019s most renowned restaurants\u2014including Michelin-starred establishments and World\u2019s 50 Best Restaurants such as El Bulli, Arzak, Mugaritz, Nerua, and El Celler de Can Roca\u2014have honed his approach to cooking into an entire philosophy.<\/p>\n

Shaped by his passion for travel and his deep and enduring respect for local culture, flavors, and cooking techniques, this philosophy continues to define the distinctive experience that Gallery by Chele offers.<\/p>\n

Gonzales met now executive sous chef and co-owner of Gallery by Chele, Carlos Villaflor, in the resort island of Boracay, where Villaflor was working at Shangri-La Boracay Resort and Spa in its specialty seafood restaurant, Sirena, right out of culinary school. When Chele invited him to join his then newly opened restaurant Gallery Vask\u2014 later renamed Gallery by Chele\u2014 Carlos immediately seized the opportunity and never looked back.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Gallery by Chele is a modern restaurant serving essentialist cuisine, with nature at the heart of its values and creative process.<\/p>\n","protected":false},"author":3,"featured_media":66212,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,5351,12,14,7668,6643],"tags":[324,6129,3082,5085,1895,190,6128],"class_list":["post-46528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-filipino","category-asian","category-taguig","category-bonifacio-global-city","category-contemporary-dining","category-for-business-meetings","tag-bgc","tag-chele-gonzalez","tag-filipino-fusion","tag-modern-filipino-cuisine","tag-southeast-asia","tag-taguig","tag-upscale-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/46528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=46528"}],"version-history":[{"count":16,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/46528\/revisions"}],"predecessor-version":[{"id":66213,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/46528\/revisions\/66213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/66212"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=46528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=46528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=46528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}