Chefs are notorious for their tattoos. It seems to come with the kitchen attire, along with the toque and tidy whites. Stephanie Izard has a fish on her wrist while Bryan Voltaggio has a hog etched on his left arm. Marc Forgione has wild turkey feathers, while Hugh Acheson sports a radish. Artists appreciate art and so chefs having tats isn’t actually surprising. What’s remarkable though is the story behind each one of them, as it tells of a memory worth immortalizing.
Francis Lim, chew/owner of Nav and Tipple and Slaw
“The French culinary phrase mise en place means to put everything into place. I put it on the left because it’s my weaker hand in terms of cooking. When everything’s in order, it helps make things more efficient, make it more organized. It’s a reminder. Above that are stars, which basically symbolize reaching for the stars. It also is a note that everything is possible.”
David Cruz, chef/owner of 5060 and business development chef for Nestle Philippines
“Thyme, rosemary, dill, and coriander—these are herbs that I’m comfortable using, even for beverage. It’s accompanied by a heart, which is a reminder to live life to the fullest and a crayon, a humble thing made from just wax and a coloring agent but which everyone has held—it’s human connection. For me, cooking is more of a craft, which I’m still a student of. The passion comes in human connection via food. That’s what gets my motor running.”
Nicco Santos, chef/owner of Sambar and formerly of Hey Handsome
“My family would always go up the mountains: to Baguio or to Tagaytay. The tattoo is actually a big mountain as seen from the top with a road running in the middle. It also doubles as a turmeric leaf, which is the last leaf I worked with heavily when I was in Singapore. A Peranakan family introduced me to it.”
Paul Samson, owner of The Cookery and regional chef consultant for Nestle Philippines
“Ice cream is a happy food. But I’m lactose intolerant so it’s an irony. I like it but I can only eat it in small amounts. It’s also nostalgic. My dad and I would go to Intramuros when I was a kid and eat ice cream in pandesal.”
Originally published in F&B Report Vol. 14 No. 1