Gallery by Chele

Gallery by Chele Lunch | 12PM to 4PM
Dinner | 6PM to 11PM
Tuesday to Sunday A fine dining establishment dedicated to gastronomic and anthropological cuisine
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We are humbled to be named by Tatler Dining Philippines as one of the 20 Best Restaurants of 2026. We are also incredibl...
17/03/2026

We are humbled to be named by Tatler Dining Philippines as one of the 20 Best Restaurants of 2026. We are also incredibly grateful for the recognition of our team's hard work, from traveling the region to discover unique ingredients, to our deep investment in R&D and our test kitchen. Thank you for the Innovation Award. 🥂💯

All of this belongs to our entire team, their curiosity and passion are at the heart of everything we do.

To our guests and friends, thank you for being part of this journey and letting us share our love for food. We couldn't have achieved this without you! 🙏✨️

In the Philippines and Southeast Asia, rice cakes are a community staple, yet they remain uncommon to the Western world....
10/03/2026

In the Philippines and Southeast Asia, rice cakes are a community staple, yet they remain uncommon to the Western world. For this season’s menu, the team experimented with the unique, beautiful textures of glutinous rice. Our challenge was to take its comforting soul and reimagine it to create an experience at the very beginning of your journey.

We have immersed ourselves in the familiar varieties of glutinous rice kakanin. We explored boiled, mochi-like textures such as palitaw, steamed, cake-like textures such as p**o, and the sticky malagkit found in sapin-sapin and kutchinta. Additionally, we looked at suman and tupig, which are wrapped in leaves and grilled rather than steamed.

Building on the foundation of the dishes, we explored them with innovation. This is not an attempt to redefine tradition, but an opportunity for us to create something new and different, serving these flavors as appetizers instead of the usual local snacks or dessert.

For over 14 years, Chefs Chele and Carlos have worked side-by-side, making the kitchen their playground. The heat and hu...
04/03/2026

For over 14 years, Chefs Chele and Carlos have worked side-by-side, making the kitchen their playground. The heat and hustle of the kitchen have made a dynamic that keeps our menu evolving.

Their secret? A simple but powerful blend of hard work, a sense of fun, and a genuine appreciation and respect for each other, that deep friendship over the years.

27/02/2026

We are always out exploring as adventurers, meeting communities, listening to stories, and discovering unique ingredients. We spend our time scouting the best hidden jewels in nature, and are inspired to create plates made almost entirely from local finds. 🌿🧭

We believe the Philippine seas offer incredible treasures, and among our inspirations are the local crabs. We look to th...
03/02/2026

We believe the Philippine seas offer incredible treasures, and among our inspirations are the local crabs. We look to the Blue Swimmer Crab for its sweet, delicate flavor and fine, silky texture, representing the lighter, more refined side of our coastal flavors. On the other hand, to create a deeper profile, we feature the female Mud Crab, renowned for its firm texture and rich aligue or crab roe, which adds layers of complexity to our cuisine. We love exploring the full spectrum of the sea and are always excited to share these flavors as part of your journey.

Madrid FusiĂłn is a dream in the culinary world, and this year was extra special for us. We had the opportunity to presen...
30/01/2026

Madrid Fusión is a dream in the culinary world, and this year was extra special for us. We had the opportunity to present on the main stage once again, this time featuring Gallery by Chele’s “The Tree of Life” (our coconut research) and the story of how Asador Alfonso earned a Michelin star in under two years by reimagining the Spanish roasting house alongside our beverage program.

Being among the world's best chefs, sharing ideas, and feeling that sense of camaraderie is incredibly inspiring.

Thank you to Madrid Fusión and its amazing team for having us! And a huge shoutout to our team, Chef Rodrigo and Chef Kevin. 🥂🔥

Chef Kevin Menendez is a young, passionate chef and a vital member of our R&D team. Having honed his skills in a 3-Miche...
23/01/2026

Chef Kevin Menendez is a young, passionate chef and a vital member of our R&D team. Having honed his skills in a 3-Michelin-star restaurant in Spain, he brings thorough technical knowledge and discipline to our test kitchen.

At the Studiolab, Kevin works hand-in-hand with Chefs Chele, Carlos, and Head Chef Eyan to ensure every bite we serve reaches the highest standards. From fermentation to ancestral cooking methods, he helps develop techniques that define our cuisine. Beyond the kitchen, you’ll find Kevin exploring the science of food or connecting with our partner communities to lead our latest research initiatives.

20/01/2026

is prepping for the week ahead, and we are as inspired as ever. Operating in “Hybrid Mode” has pushed us to be more present than ever, focusing on every fine detail. Each prep session and briefing is a chance to meet expectations and create magic as our menu evolves. This transition is really exciting for us, and we can’t wait to share the final vision. See you at our table, friends!

At Gallery by Chele, we are constantly inspired by the incredible diversity of produce found across the Philippines. In ...
17/01/2026

At Gallery by Chele, we are constantly inspired by the incredible diversity of produce found across the Philippines. In one of our exercises, we explored the vast variety of shellfish that makes our archipelago one of the most interesting in the world.

We are currently developing dishes to shine a spotlight on these beautiful ingredients. Week by week, new dishes are being added to the new menu. So stay tuned friends!

We are currently in a unique transition phase at the restaurant, Hybrid Mode. Over the next few weeks, we will evolve ou...
08/01/2026

We are currently in a unique transition phase at the restaurant, Hybrid Mode. Over the next few weeks, we will evolve our menu one dish at a time, ensuring that the research from our test kitchen meets our taste before reaching your table.

As we transition, this dish will remain on our menu for a limited time. It’s a crystal Blini, crafted with kuzu for a delicate, translucent finish, is layered with house-made coconut butter, marinated salmon roe, and fresh lemon zest. A play of textures with crispy, crunchy, and creamy, served at the start of your meal to excite you for the courses to come. Soon, it will be replaced with something new.

Our menu will continue to change weekly until the transition is complete. We invite you to join us during this phase, it offers a rare opportunity to experience the best of both worlds, enjoying dishes from our current concept alongside our latest innovations in a single sitting.

Team Gallery is off the clock! 🥂 We’re taking a quick break from January 1–5. We’ll be back at it beginning Tuesday, Jan...
01/01/2026

Team Gallery is off the clock! 🥂 We’re taking a quick break from January 1–5. We’ll be back at it beginning Tuesday, January 6.

Planning your next visit? You can still check out our latest menus or snag a table online:

The Menu: gallerybychele.com/menus/

Book a Table: gallerybychele.com/reservations/

See you soon and Happy New Year! 🙌

Address

Clipp Center, 11th Avenue Cor 39th St, Bonifacio Global City
Taguig
1634

Opening Hours

Tuesday 12pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 11pm

Telephone

+639175461673

Website

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