Fil-Am chef among top ‘under 40’ professionals on FSR magazine’s list

A Filipino sous-chef at a prominent Texan restaurant was named as one of the few under-30s to be included on the list by Full-Service Restaurants (FSR) Magazine's "Rising Stars, 40 professionals under the age of 40."

Houston Business Journal reported Thursday (US time) that Kata Robata sous chef Cyrus Caclini, 28, made it into the list based on reader nominations.

Caclini, who grew up in the Philippines, was described by FSR as a patient, creative, and savvy chef who helped award-winning restauranter and Kata Robata owner Manabu Horiuchi develop some of the restaurant's signature dishes.

The Filipino chef introduced halo-halo into the menu of the high-end sushi and grill place, as well as miso lobster macaraoni and cheese.
Caclini was born in the Philippines and grew up cooking Filipino food for his family in Houston.

He serves as Horiuchi's second-in-command (or sous) at Kata Robata and is in charge of the restaurant's hot dishes.

“Here I have learned so much more than just cooking. I have been educated on the business side of [restaurants] as well, from food costing to ordering and beyond. These are skills that will serve me for my entire career," Caclini told FSR.

Caclini is an alumnus of Culinary Institute LeNôtre and has received attention for Kata Robata's participation in the Truffle Chef Challenge and the Great Ramen Challenge in Texas.

 

ALUMNI #SUCCESS #STORIES | Cyrus Caclini & Dexter Nguyen, young culinary prodigies at the great Kata Robata restaurant. @its_cil #alumni Cyrus graduated twice from our school and worked in many #restaurants in #Houston. He is today #SousChef at #KataRobata. Our current #student Dexter followed Cyrus' path a few month ago and began working at Kata' kitchen. He will #graduate from #CIL on Dec. 18th. WATCH CYRUS AND DEXTER #REPORTAGE ON PIR WEBSITE ! ????????????

A photo posted by Culinary Institute LeNôtre (@its_cil) on

Dec 17, 2015 at 9:02am PST

— Rie Takumi/LBG, GMA News