{"id":24319,"date":"2025-04-30T16:40:25","date_gmt":"2025-04-30T16:40:25","guid":{"rendered":"https:\/\/yhangry.com\/?p=24319"},"modified":"2025-04-30T17:03:24","modified_gmt":"2025-04-30T17:03:24","slug":"kamayan-at-home-chef-mark-rise-via-private-dining","status":"publish","type":"post","link":"https:\/\/yhangry.com\/kamayan-at-home-chef-mark-rise-via-private-dining\/","title":{"rendered":"Kamayan at Home: Chef Mark\u2019s Rise via Filipino Private Dining"},"content":{"rendered":"
\n

A Homegrown Start<\/strong><\/h2>\n<\/div>\n\n
\n

When Chef Mark<\/a> launched his Filipino catering<\/a> company in 2013, his goal was simple: share the flavours of the Philippines with others. He began with supper clubs hosted in his own home, cooking for up to 14 people at a time. The format was informal but purposeful\u2014intimate meals where guests not only tasted new dishes but heard the stories behind them.<\/p>\n<\/div>\n\n

\n

Those early dinners built more than a client base\u2014they built trust. Guests left not just full, but curious.<\/p>\n<\/div>\n\n

\n

What Kamayan Really Means<\/strong><\/h2>\n<\/div>\n\n
\n

Central to Mark\u2019s approach is kamayan<\/strong>\u2014a traditional way of eating in the Philippines where diners share food directly from banana leaves and eat using their hands.<\/p>\n<\/div>\n\n

\n

\u201cIn Tagalog, kamayan means \u2018by hand\u2019,\u201d<\/em> he explains. \u201cThere\u2019s an intimacy to it that brings people together.\u201d<\/em><\/p>\n<\/div>\n\n

\n

While the concept might feel unfamiliar at first, Mark frames it in a way that disarms hesitation: \u201cPeople already eat things like fried chicken and pizza with their hands. This just takes it a step further\u2014and makes it communal.\u201d<\/em><\/p>\n<\/div>\n\n

\n

It\u2019s a cultural practice that communicates generosity, closeness, and joy. For Mark, it\u2019s also a teaching moment\u2014an invitation to experience food and connection differently.<\/p>\n<\/div>\n\n

\n

Private Dining: The Right Fit<\/strong><\/h2>\n<\/div>\n\n
\n

For Mark, private dining<\/a> isn\u2019t just a business model\u2014it\u2019s a creative space. Compared to restaurants, he believes it allows chefs to take more risks and express their identity more freely.<\/p>\n<\/div>\n\n

\n

\u201cThere is much more opportunity for chefs to lean into a niche and be more unique,\u201d<\/em> he says. \u201cPrivate chefs have lower overheads\u2014no landlords, business rates, high staff bills\u2014so they can be more daring and adventurous. They don\u2019t have to rely on tried-and-tested concepts just to cover costs.\u201d<\/em><\/p>\n<\/div>\n\n

\n

In a city like London, that appetite for \u201csomething different\u201d is growing\u2014and private chefs are uniquely positioned to meet it.<\/p>\n<\/div>\n\n

\n

Reaching Beyond the Filipino Community<\/strong><\/h2>\n<\/div>\n\n
\n

Before joining Yhangry<\/a>, most of Mark\u2019s private bookings came from within the Filipino community. \u201cI got (and still get) a lot of business through word-of-mouth,\u201d<\/em> he says.<\/p>\n<\/div>\n\n

\n

But listing on Yhangry<\/a> expanded his reach. \u201cBeing on the platform puts me in front of an audience beyond that core group,\u201d<\/em> he explains. With more visibility comes more opportunity\u2014but also new challenges.<\/p>\n<\/div>\n\n

\n

\u201cIt really makes you think about what your strengths and weaknesses are. It\u2019s pushed me to hone my skills and technique, to not be complacent, and to ensure that what I am cooking is the best I can do by that client.\u201d<\/em><\/p>\n<\/div>\n\n

\n

These new audiences often know little about Filipino food<\/a>\u2014which makes every booking a first impression.<\/p>\n<\/div>\n\n

\n

Carrying the Responsibility\u2014Happily<\/strong><\/h2>\n<\/div>\n\n
\n

For Mark, that responsibility is nothing new. In fact, it\u2019s what motivated him to cook professionally in the first place.<\/p>\n<\/div>\n\n

\n

\u201cThere weren\u2019t enough good Filipino restaurants I felt 100% comfortable recommending to my friends\u2014would they order the wrong dishes, have a bad meal, and think Filipino food sucks?\u201d<\/em> So he invited them over and cooked for them himself.<\/p>\n<\/div>\n\n

\n

Even today, that awareness stays with him. \u201cI am constantly reminded that for many, I am their first encounter with the cuisine. And yes, I do still feel the responsibility keenly.\u201d<\/em><\/p>\n<\/div>\n\n

\n

But it\u2019s a role he embraces. \u201cFar from being a burden, it\u2019s a happy one to bear. I love the cuisine so much anyway, that I just want to share it. It makes my day when people say they want to try more Filipino food.\u201d<\/em><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Filipino food has long been underrepresented in the UK\u2014but Chef Mark is changing that, one kamayan feast at a time. Starting with supper clubs in London, he introduced guests to bold flavours, unfamiliar dishes, and a dining style built on sharing and eating by hand. As demand grew, private dining gave him the space to go deeper\u2014to tailor menus, explain traditions, and connect directly with diners new to the cuisine. Now, with platforms helping chefs reach wider audiences, kamayan is finding its way to more tables than ever before. This is how Chef Mark is helping Filipino food gain the recognition it deserves\u2014without compromising on what makes it special.<\/p>\n","protected":false},"author":28,"featured_media":24328,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5267],"tags":[5480,5479,5477,5476,5478],"class_list":["post-24319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-case-studies","tag-authentic-filipino-dining-at-home-london","tag-cultural-private-dining-experiences-uk","tag-how-to-introduce-cultural-cuisine-to-new-clients","tag-how-to-promote-ethnic-cuisine-as-a-private-chef","tag-private-dining-filipino-cuisine"],"acf":[],"yoast_head":"\nKamayan at Home: Chef Mark\u2019s Rise via Filipino Private Dining<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta 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