Training in Spain's Legendary Kitchens
Before arriving in Manila, Chele Gonzalez honed his craft in Spain's most celebrated restaurants. He worked at El Bulli under Ferran Adrià, the revolutionary restaurant that transformed modern cuisine with molecular gastronomy. He spent time at El Celler de Can Roca, consistently ranked among the world's best restaurants and known for its innovative Catalan cuisine. He also worked at Mugaritz, famous for pushing culinary boundaries with avant-garde techniques. This training at the pinnacle of Spanish gastronomy gave Gonzalez both technical mastery and a progressive approach to cuisine that he would bring to the Philippines.
Gallery VASK: The Beginning
In 2014, Gonzalez partnered with Carlos Villaflor to open Gallery VASK in Bonifacio Global City. VASK stood for vegetables, art, seafood, and kamayan (the Filipino tradition of eating with hands), reflecting the restaurant's mission to celebrate Filipino ingredients through refined technique. The gallery-like space showcased both art and cuisine, creating an immersive dining experience. Gallery VASK quickly established itself as one of Manila's premier fine dining destinations, introducing diners to progressive interpretations of Filipino flavors.
Evolution to Gallery by Chele
Gallery VASK evolved into Gallery by Chele, streamlining the concept while maintaining its commitment to curated local ingredients inspired by Filipino traditions. The name change reflected a more personal vision while retaining the restaurant's core philosophy. Gallery by Chele continues to showcase the best of Filipino produce--from heirloom rice varieties to sustainable seafood--prepared with European technique and contemporary presentation. The restaurant operates in BGC, serving tasting menus that change seasonally to highlight the finest ingredients available.
Asia's 50 Best Recognition
In 2025, Gallery by Chele earned its place at No. 72 on Asia's 50 Best Restaurants, marking recognition on the extended list (51-100) of the prestigious ranking. When the honor was announced on March 12, 2025, Gonzalez reflected on the achievement: "This is hard work of many years of really trying to be the better version of yourself." The 12-year journey from Gallery VASK's opening to this international recognition demonstrates Gonzalez's sustained commitment to excellence and continuous refinement of his craft.
Current Menu and Offerings
As of 2025, Gallery by Chele offers both standard tasting menus and vegetarian options, each available in six-course or ten-course formats. The Tasting Menu is priced at PHP 4,900 for six courses and PHP 6,200 for ten courses, while the Vegetarian Tasting Menu costs PHP 3,200 for six courses and PHP 4,000 for ten courses. These multi-course experiences showcase Gonzalez's ability to coax maximum flavor from Filipino ingredients using European techniques. The restaurant is open Tuesday to Sunday, serving lunch from 12:00 PM to 4:00 PM and dinner from 6:00 PM to 11:00 PM.
Philosophy and Approach
Gonzalez's cooking philosophy bridges Spanish innovation and Filipino tradition. He applies the progressive techniques learned at El Bulli, El Celler de Can Roca, and Mugaritz to Filipino ingredients, revealing new dimensions in familiar flavors. Rather than imposing European cuisine on Filipino ingredients, Gonzalez lets the ingredients guide each dish, using technique to enhance rather than overshadow their inherent qualities. His work demonstrates that Filipino ingredients, when treated with skill and respect, can stand alongside the world's finest produce. Through Gallery by Chele, Gonzalez has created a restaurant that honors both his Spanish training and his adopted home, contributing to Manila's evolution as a world-class dining destination.