PAT CO: THE STORY OF AN HEIR AS A SPARE

I like Pat Go. There is something endearing about this boy-next-door chef.

- MONCHET DIOKNO OLIVES

I joined him one rainy afternoon at the Grid at Rockwell, where he was checking on his very popular Korean spot Gochugang for a catch-up. I became reacquainted with Pat when he did his residency at Balmori, Rockwell's bastion for visiting culinary talents. His menu then was home-styled Asian, nothing complicated, wholesome in fact without the fuss. Go is unfettered when I tell him he's unappreciated.

That sums up the demeanor of this business major-turned-culinary consultant for the Tasteless Group - Charles Paw's empire for food concepts, just like Gochugang, and the Grid itself. At 36, he has had his own journey amongst Manila's kitchens. Go trained under Norbert Gandler, who runs ISCAHM, The International School for Culinary Arts and Hotel Management. Gandler is best known for his days as executive chef of the old Manila Mandarin, where he introduced Manila to sublime dining at the Tivoli, an institution sorely missed. (Tivoli made a mean martini too, that for another story.)

As early as 2008, Go worked at Florabel Co's eponymous Florabels, Jessie Sinsiocos' shuttered Bread ice cream with tinapa Enchante and Colin butter scotch Mackay's Sala. All three being responsible for shaping a Manila with a voracious appetite. Go settled down when he worked with Jordy Navarro, Manila's celebrated Michelin-recognized chef meister at Black Sheep, and there he was noticed.