Hello, This is Chef Dan.✦
Welcome! It is a pleasure getting to know you. ☻
I made Mabuhay Austin in the belief that food should be focused on building community. What it means is that we put people first and the food is a vehicle to a fantastic experience.
My weekly meals for private clients helps achieve their goals in maintaining their health, as it is their wealth.
All menus that I create are designed based with you and your party in mind. As we often say, specific is terrific. Tell me what you love to eat, and we can make it happen!
My private dining experiences help clients have a stress free planning experience.
Having a background as a sushi chef from Uchiko, the ability to connect with my clients to create their overall vision of the perfect party will always come to mind.
What about yourself? I’d love to get to know you better.
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Why I do what I do
Food can be fun! I want to be a part of someone’s life in a way that brings joy through the relationship that I provide with them through food and the personality that I bring to their kitchens.
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I’m a little different
Asian-Fusion is something that gets thrown around a lot. With a true background in various cuisines and my Filipino upbringing, that experience is as authentically different as it gets.
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I really believe in
The power of food. Food gives us life — whether it is celebrating a marriage, dinner with our family, or old friends we’ve missed. Food is the common thread between us all, and brings us to a shared table.
About Me
Dan emigrated from the Philippines to the United States at the age of 13. His passion for cooking did not start until his junior year of high school when he discovered that the aspects of camaraderie, high activity, intensity and competitiveness adapted to the kitchen. When opportunity arose, Dan earned a scholarship to The Culinary Institute of America in Hyde Park, New York where he finished his Associates and Bachelor’s Degrees in Culinary Arts Management through the Careers Through the Culinary Arts Program (C-CAP).
Dan’s other experiences include an apprenticeship at The Broadmoor in Colorado Springs, Colorado where he learned various dining styles from banquets, restaurants, room service, butchery, and pastry.
After expanding his knowledge, Dan moved to Austin to pursue a focus on French and Asian techniques to work at Uchiko in Austin, Texas starting as a pantry cook and finishing up his tenure as a sushi chef.
His exposure to various networks and opportunities has allowed Dan to become the personal chef that he is today – developing menus based on his knowledge of technique by starting out meal prepping for members of his gym by composing restaurant flavors in meal prep dishes, in addition to doing events where he showcases French, Filipino and Japanese techniques and flavors in his events.
