image of food truck event
August 8, 2025

FLVRS (Featuring Leaders, Visionaries, Rising Stars)

Filipino food isn’t what’s next. It’s what’s now.

SERAI x KASA PALMA x ROOTS SIARGAO x TARTS de FEYBESSE HILTON KUSINA BUFFET TAKEOVER

Representing four continents. One kitchen. Leaders, Visionaries and Rising Starts take over Kusina Sea Kitchens Buffet for two nights of next-gen gastronomy featuring Filipino Food and ingredients.

Chefs Ross Magnaye (SERAI, Melbourne), Monique Feybesse (Tarts de Feybesse, San Francisco), Aaron Isip (Kasa Palma, Manila), and Filippo Turrini (Roots, Siargao) deliver globally inspired dishes that stretch the definition of modern Filipino cuisine.

August 8 and 9, 2025, Friday and Saturday
5:30pm - 10:00pm  Buffet Dinner Chefs Takeover
📍Kusina Sea Kitchen, Hilton Manila Hotel

Php 6,000*/ head
Dinner Buffet with unlimited San Miguel Premium Beers, wine and alcoholic beverages
(* early bird, privilege discounts, and group discounts available)
Featured Chefs:
Ross Magnaye (SERAI, Melbourne)

Ross is co-founder and head chef of Serai – Melbourne’s hottest Filipino restaurant. Growing up in the Philippines, his formative years were a constant feast, celebrating birthdays, weddings and other family occasions with generous home-cooked spreads.

Ross has headlined at several pop-up events in Sydney, Bali, Thailand, Paris, Tokyo, Los Angeles and the Philippines, part of his mission to share the unique flavours of Filipino food with the world. He is keen to represent his culture in every field, including public appearances, demonstrations, events and television.

Monique Feybesse (Tarts de Feybesse, San Francisco)

A San Francisco native and Filipino American chef, Monique Feybesse has worked her way up in some of the best restaurants in the world located in SF Bay Area, Geranium in Copenhagen, Ledoyen in Paris, and Atera in New York. After moving back to the Bay Area to start her family in 2016, Monique became the CDC of Cavallo Point’s Murray Circle restaurant later running the culinary program at Robert Sinskey Vineyards. Monique was also featured in Bravo’s Top Chef Season 19 as one of the cheftestants in 2022 and later appeared on the Food Network on Battle of the Decades where she won her episode. She is now focusing on building the brand of Tarts
de Feybesse, a modern pastry shop that focuses on French rooted pastries with high technique and vision along with private events curated to her style of Filipino heritage and European technique. Monique has recently been nominated as a semifinalist of the James Beard Awards 2025 for the category of “Outstanding Pastry Chef or Baker”

Aaron Isip (Kasa Palma, Manila)

As a maître saucier with a decorated resume in the kitchens of Paris, chef Aaron Isip is an expert at building flavours. His fashionable new Poblacion restaurant, Kása Palma, proves exactly that. Though French-trained, Isip’s love affair with Filipino and Latin flavours makes for creative bites like seabream crudo in dragonfruit aguachile with ube tapioca chips and pluma Ibérico with pineapple-longganisa bbq sauce. His dégustation further highlights his penchant for experimentation—a knack which earned him titles such as Chef Espoir 2015 for Île de France by Gault et Millaut. But don’t be fooled, as Isip can just as easily impress with hearty, straightforward dishes like his succulent Okan Wagyu steak frites with smoked Wagyu fat fries and a delectable entrecôte sauce that’ll have your mouth watering for days on end.

Filippo Turrini (Roots, Siargao)

Filippo Turrini, Culinary Director at Roots, is an accomplished chef with a diverse and global career spanning prestigious restaurants and culinary institutions. He currently co-leads Roots, located in Siargao, Philippines, alongside co-founders Chef Ines Castañeda (Creative Director), Ricardo Miranda de Sousa (Director of Growth and Impact), Marina Castañeda (Director of Art and Design), and Daan Overgaag (Director of Community Engagement).

After leaving Central in Lima, Peru—once ranked No.1 in The World’s 50 Best Restaurants—Filippo and his partners found themselves on the island of Siargao. There, they embarked on a journey of rigorous research and network-building to shape a concept centered around Filipino ingredients blended with recipes from their homes and travels, and a focus on impact, seasonality, and sustainability. At Roots, they have embraced an interdisciplinary approach to dining, blending gastronomy, art, design, and sustainability. This vision offers a dining experience that is supported by a diverse and talented team.

Filippo’s culinary journey includes roles at top restaurants, including Central (Lima, Peru), ranked No.1 in The World’s 50 Best Restaurants 2023, and Zaranda (2 Michelin stars) in Spain. His experience also spans positions at IK Restaurante (Peru), El Refugio Restaurante (Uruguay), and Pollen Street Social (1 Michelin star) in London. Filippo’s commitment to culinary innovation and excellence was further honed through his education at the Basque Culinary Center, where he earned a master’s degree in Restaurant Bakery and Sweet Cooking and contributed to the institution’s Research and Development Center.

image of curated seasonal dishes(for a modern restaurant)
image of fireworks display at an amusement park
image of food truck festival
image of food preparation process for a food truck
[background image] image of scenic picnic area (for a winery)
vibrant dining space in mexican restaurant