Chef Mel Rocha brings heirloom dishes to Sentro Artista

While it is known as a premier haven for visual artists, artisanal products, events and groundbreaking publications, Sentro Artista is also a hub for rising local culinary stars. 

In fact, beginning March 16, Sentro Artista will have Melissa Rocha as its first-ever chef to be featured in the country’s leading platform for Filipino culture. 

A graduate of the Center for Asian Culinary Studies, Chef Mel began her foray into cooking way back in the late 80s. Inspired by her early exposure to Kapampangan, Cebuano, Boholanon and Visayan cuisines, courtesy of having a household full of wonderful cooks, Chef Mel will now bring her gastronomic wonders and heirloom dishes with signature twists to Quezon City. 

“Growing up, I saw firsthand the special techniques and methods used in our home to prepare regional fare. You rarely see those dishes now done with authentic ingredients because it takes so much time and skill to ensure that you can marry all the flavors and source the traditional ingredients. There are techniques passed on that we now use to deliver unforgettable meals, and you won't see artificial enhancers or additives in our kitchen,” she shared.

Chef Mel's exposure in the corporate arena and years of being mentored by top culinary icons paved the way to pursuing her passion. She started cooking for relatives and friends, until orders grew exponentially from party plates to catering gigs, then eventually to the formal opening of a full-fledged restaurant known to their loyal patrons as Liam’s Gourmet Cafe. She teaches her team that one of the secrets behind serving authentic recipes is that age-old techniques should be kept sacred. 

“Until now, we don’t do shortcuts. Everything is simmering for as long as needed, sometimes even for 12 hours. Our roasted chicken or southern fried chicken that we sell in our restaurants are prepared in the perfect temperature for at least six hours,” she explained. 

Unlike most businesses that were severely impacted during the height of the COVID-19 pandemic, Chef Mel’s business thrived. The global health emergency has allowed she and her family to be more resolute and creative in providing nourishment that was much needed by