Paris Training: Building the Foundation
Aaron Isip left Manila at 21 to pursue culinary training in Paris, where he worked in some of the city's most respected kitchens. At Apicius, he learned refined French technique in a Michelin-starred environment. He worked at Senderens, the revolutionary restaurant where chef Alain Senderens famously returned his three Michelin stars to pursue creative freedom. He also spent time at Restaurant Dix-Huit, further developing his skills. These Paris experiences taught Isip to respect seasons and work with the best local produce available--principles that would later inform his Manila restaurants. His talent earned him the Chef Espoir 2015 award for Île de France from Gault et Millau, recognizing him as a promising young chef.
Return to Manila: Balai Palma
After years in Paris, Isip returned to Manila in 2016 with a vision to apply French technique to Filipino ingredients. He launched Balai Palma as a private dining concept, hosting intimate gatherings where guests experienced multi-course meals showcasing seasonal Filipino produce. The concept allowed Isip to experiment and refine his style in a more personal setting. Balai Palma built a devoted following among Manila's food enthusiasts, creating anticipation for what would come next. The success of this intimate format gave Isip confidence to expand his vision into a full restaurant.
Kasa Palma: A Multi-Concept Vision
In April 2024, Isip opened Kasa Palma in Poblacion, Makati, just down the street from where he ran Balai Palma. This artisan house and kitchen was born from resilience and a search for purpose during challenging times. The restaurant offers multiple dining formats: tasting menu options for those seeking the full chef's vision, family-style meals for groups wanting to share, and à la carte dining for more casual visits. This flexibility makes Isip's cooking accessible to different audiences while maintaining the quality and technique that define his work. Since opening, Kasa Palma has caused jaws to drop with its island-inspired approach and smoky flavors.
The Best Chef Awards Recognition
In 2025, Aaron Isip earned a one-knife distinction at The Best Chef Awards, joining an elite group of chefs recognized for exceptional culinary excellence. This international recognition validates Isip's approach of combining French technique with Filipino ingredients and flavors. The honor places Kasa Palma on the global culinary map while highlighting Manila's growing reputation as a destination for innovative, world-class dining.
Culinary Style and Philosophy
Isip's cooking reflects his dual influences: French technique learned in Paris and Filipino flavors rooted in his Manila upbringing. His style incorporates Latin and Southeast Asian elements, creating a unique fusion that feels both sophisticated and approachable. The island-inspired concept at Kasa Palma emphasizes seasonal produce and smoky flavors achieved through various cooking methods. Isip's Paris training taught him to respect ingredients and let seasons guide the menu, while his Filipino heritage provides the flavor profiles and emotional resonance. This combination results in cuisine that is technically accomplished yet deeply personal, honoring both his training and his roots.
Current Season and Future
As of 2025, Kasa Palma continues to evolve with seasonal offerings available from June through August 2025. The restaurant's multi-concept approach allows Isip to serve different audiences while maintaining his standards for quality and execution. Located in Poblacion, one of Manila's most vibrant dining neighborhoods, Kasa Palma has established itself as a destination for those seeking innovative cuisine that bridges French refinement and Filipino soul. Isip's journey from Manila to Paris and back represents a new generation of Filipino chefs who train internationally before returning home to create something uniquely their own.