Chef · Culinary Portfolio
JOHN Paragas
Chapter I — The Kitchens
WORK Experience
A culinary professional who progressed from commis responsibilities to Chef de Partie — running assigned sections, holding presentation and portion standards, and keeping a brigade moving through service.
Chapter II — Off the pass
THE Dishes
Plates cooked and sent across the sections he has run — from bistro service in Kuala Lumpur to resort kitchens at home.
Italian section
Spaghetti and meatballs, crab linguine with caviar, hand-stretched margherita from a live oven.
Starters & salads
Seared tuna tataki with avocado, radish and edamame; caesar with house croutons and crisp pancetta.
Asian plates
Nasi kerabu with salted egg and ulam, prawn sambal with brinjal, bee hoon, and long-simmered pho.
Café & brunch
Grilled sandwiches on house bread with hand-cut crisps, plus bakery work from NC II pastry training.
Chapter III — On the clock
THE Competition
Pandan Cookfest 2023
Lalawigan ng Pangasinan, Philippines
Awarded first place and a Certificate of Recognition for a pandan-led plate: butterflied tiger prawns filled with pandan butter, a rolled pandan omelette sliced into pinwheels, and a dark tamarind glaze.
Chapter IV — Education & certification
THE Credentials
A four-year hospitality degree, backed by three national competency certificates from TESDA.
BS Hotel & Restaurant Management
Four-year bachelor's programme covering hotel and restaurant operations, food service and hospitality management.
Bread & Pastry Production
Preparing and producing breads, pastries, cakes and other baked products; proper use of baking tools, equipment and production techniques.
Food & Beverage Services
Food and beverage service procedures, guest service, table preparation, workplace hygiene and professional service standards.
Housekeeping
Professional cleaning, sanitation and workplace organisation; maintaining hygiene and safety standards in hospitality environments.
Grand Champion — Pandan Cookfest
Certificate of Recognition awarded to John C. Paragas at Dulang Pandan, Pandan Cookfest 2023.
Food safety & sanitation
Maintaining food safety and sanitation requirements, correct storage procedures, and stock rotation in high-volume kitchens.
Chapter V — Learned on the job
THE Cuisines
Kitchens across the Philippines and Malaysia, each leaving a technique behind.
Italiana
Fresh pasta, ragù and meatballs, hand-stretched pizza from a live oven.
Malay & Nyonya
Nasi kerabu, sambal from scratch, curries and ulam — cooked daily in Kuala Lumpur.
Vietnamese
Long-simmered pho broth, fresh herbs and balance.
Wok & Noodle
Bee hoon, wok hei and high-flame line cooking.
Japanese-influenced
Tataki, knife work and restraint on the plate.
Filipino
Home cuisine and resort banquet cooking, plus the pandan work that won Cookfest.
Chapter VI — The work
THEGallery
The plates
Every photograph and every floating plate on this page is John's own work, shot on the pass during service.
To add more, drop square images into plates/ or circular cutouts into cutouts/ and list them in the layout table at the top of the script.
Chapter VII — Get in touch
GET INTouch
Open to chef de partie and senior kitchen roles, menu development and competition work.
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