Erica Paredes is a Filipino-born, Paris-based chef known for her fearless, flavor-forward cooking and boundary-breaking approach to cultural cuisine. After a successful run as a lifestyle journalist and beauty editor in Manila, she made a dramatic career pivot, enrolling at Le Cordon Bleu Paris and working her way through some of the city’s top kitchens.

In 2022, she opened Reyna in Paris’s 11th arrondissement — a 32-seat neighborhood restaurant celebrating Filipino flavors with French technique and attitude. Since opening, Reyna has become a staple in international food media, earning features in The New York Times, Bon Appétit, Topjaw, and a coveted spot on the Le Fooding Awards list.

In 2025, Paredes is set to open Mischief, a creative offshoot that builds on her bold culinary voice while expanding into a more diverse, global palate. Mischief will spotlight a wider range of cuisines, interpreted with the same playful spirit, cultural depth, and fearless energy that define her work. It’s a space for experimentation, collaboration, and unexpected flavors — where anything delicious goes.

Widely published and globally recognized, Paredes is more than a chef — she’s a storyteller, provocateur, and cultural bridge, using food to explore identity, heritage, and reinvention. Whether it’s kamayan feasts at Reyna or surprise collaborations at Mischief, her cooking delivers soul, subversion, and something worth talking about.