The dynamic duo of Tim Flores and Genie Kwon, the masterminds behind the highly acclaimed Kasama, the first Michelin-starred Filipino restaurant, have added yet another feather to their culinary caps.
Recently, they were bestowed with esteemed accolades at the renowned James Beard Awards, cementing their status as culinary powerhouses.
The James Beard Awards, named after the legendary food writer and celebrated cookbook author James Beard, are considered the epitome of recognition in the gastronomic world.
Flores and Kwon were honored with the prestigious title of Best Chef, further validating their exceptional talent and unwavering commitment to their craft.
In an interview with Bloomberg, an elated Flores expressed his disbelief and profound gratitude, saying: “I never thought I’d be cooking Filipino food until we opened Kasama. To be recognized for cooking my mom’s food is insane.”
These heartfelt words encapsulate the immense pride and passion that Flores brings to his culinary creations, rooted in the rich cultural heritage of the Philippines.
The genesis of Kasama can be traced back to the creative minds of Flores and Kwon, a husband and wife team who sought to showcase Filipino culture through the art of gastronomy.
Derived from the Filipino term that translates to “together,” Kasama embodies the essence of communal dining and fostering a sense of togetherness among its patrons.
At the heart of their vision lies the mission to make Filipino cuisine more accessible to a wider audience.
Through their diverse menu offerings, Kasama provides an opportunity for diners to embark on a gastronomic journey, gradually immersing themselves in the vibrant flavors and culinary traditions of the Philippines.