Chef Chel Gilla | Tselogs, San Francisco CA
I am blessed to have the best of both worlds; being born and raised in the Philippines I was able to acquire the culture and the authentic Filipino palette. However, coming in the U.S. as a teenager gave me more opportunity to broaden the possibility of Filipino cuisine.
My experience as one of the pioneers of Jollibee Daly City, CA in 1997 gave me ample knowledge in the restaurant industry. I started as a crew member, then lead crew and finally becoming a Marketing Officer gave me training to systematically open a store, do financial projections, in charge of merchandising and managing events and promotions.
But my zest for the industry did not stop from this position. My craving for specific dishes has not been met due to the lack of Filipino restaurants that offer the kind of Tapsilog I was accustomed to back home. In 2008 after finally perfecting my Paranaque Tapa ingredient, and courageously quitting my job at Merrill Lynch, I opened the first Tselogs in Daly City. I believe that the gateway to putting Filipino food in the mainstream is through our simple and yet strong Silog dishes.
Though we have come a long way, opportunities are endless.
Today Tselogs has now two locations, one in Daly City and one in the San Francisco downtown Area. Last year on Anthony Bourdain Parts Unknown an article on CNN, Tselogs was the only Filipino Restaurant mentioned as one of the 6 reasons why you should visit San Francisco. Tselogs was also featured on Adobo Nation at their Lasang Pinoy segment. We were one of the most reviewed and highest rated Filipino Restaurant on Yelp. Also, last month Tselogs was listed as one of Favorite Cheap Eats an article on SF Chronicle Food section.
My experience as one of the pioneers of Jollibee Daly City, CA in 1997 gave me ample knowledge in the restaurant industry. I started as a crew member, then lead crew and finally becoming a Marketing Officer gave me training to systematically open a store, do financial projections, in charge of merchandising and managing events and promotions.
But my zest for the industry did not stop from this position. My craving for specific dishes has not been met due to the lack of Filipino restaurants that offer the kind of Tapsilog I was accustomed to back home. In 2008 after finally perfecting my Paranaque Tapa ingredient, and courageously quitting my job at Merrill Lynch, I opened the first Tselogs in Daly City. I believe that the gateway to putting Filipino food in the mainstream is through our simple and yet strong Silog dishes.
Though we have come a long way, opportunities are endless.
Today Tselogs has now two locations, one in Daly City and one in the San Francisco downtown Area. Last year on Anthony Bourdain Parts Unknown an article on CNN, Tselogs was the only Filipino Restaurant mentioned as one of the 6 reasons why you should visit San Francisco. Tselogs was also featured on Adobo Nation at their Lasang Pinoy segment. We were one of the most reviewed and highest rated Filipino Restaurant on Yelp. Also, last month Tselogs was listed as one of Favorite Cheap Eats an article on SF Chronicle Food section.
