Chef Chele Gonzalez Now Does Catering for All Your Celebrations

(SPOT.ph) The way that Chef Chele Gonzalez has cemented himself in the fabric of the Metro Manila dining scene borders on the fascinating, with many of the regular patrons of Gallery able to reasonably argue that he helped usher in a culture of valuing research over spectacle. Other establishments might rely on risky-looking, tableside flambés, and one must give them their due, but Gonzalez has always been an ingredient-focused sort of cook—it’s a way of working he tries to pass on to anyone who’s ever worked with him.

Perhaps one of the most notable milestones of his cooking career is its very beginning; once upon a time, this chef was a DJ, and still dabbles in the discs from time to time. It may explain his penchant for the experiential—his love of immaculate vibes, as it were. In many ways, his and his team’s latest venture could be seen as a true return to form, bringing said vibes to wherever you, the discerning customer, need the party to be.

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Chele Catering by Chef Chele Gonzalez

It happens in two parts. Diehard diners might be able to sniff out the difference by name alone, but ultimately, it can be summed up thusly: Chele Catering is who you call when you want to drink with your pinky up, while Deli by Chele Event Catering is for when you want to let your hair down.

Chele Catering has already served the likes of Louis Vuitton and Ferrari Philippines, bringing the same level of expertise and service from the namesake’s existing bodies of work to the arena of the luxury corporate function. Both Chele and wife Teri Gonzalez, of course, are no strangers to serving head honchos. “He has always been passionate about creating and curating the full experience,” remarks Teri, in conversation with SPOT.ph. “He knows where to place himself and where the focus should be… [even when planning our wedding], we didn’t want the food to distract from anything, even though it’s an intensely important aspect of any event. The food and the service should add to it, right? Not completely pull focus.”

This sort of replication of the fine-dining fanfare in catering form screams ‘contemporary continental,’ whether you and yours avail of the signature menus or the live stations and cocktail menus. Prices start at a reasonable P2,200 per person, requiring a minimum of 30 pax.

On the other hand, Deli by Chele Event Catering—while many of the same principles still apply—describes itself as bespoke casual dining. The option of a Sandwich Bar (starting at P750 per person, minimum of 25 people) should come as a shock to no one; few things say ‘casual’ and ‘deli’ better than a top-tier sandwich, and with that New York-style brisket pastrami on the roster, you’ve already secured your title among your circles as the host with the most.

Another chef also gets to shine in the Deli arm of the catering services; available in Family Style or Buffet (starting at P1,900 per person, minimum of 25 people), Filipino by Carlos Villaflor features rich unforgettables like Kaldereta Lasagna, Shrimp and Aligue Pasta, and Chocnut Tiramisu—perfect for that big balikbayan get-together, if you ask us.

And since we’re pretending you’re asking: We here at SPOT.ph count ourselves lucky to so frequently bear witness to the constant metamorphosis of Casa Gonzalez, so to speak; it does one well to take their invitations seriously. Thus we found ourselves at the 26th floor of Ore Central among some glitterati, but flanked largely by the team on which Chef Chele has come to rely—we might as well call him the Count of Casual Parties, because this launch did not disappoint. Lanterns and candles dotted a large, lush outdoor space as notes of pop music rearranged to suit a harp drowned out the bustling din of the Metro below. (If they meant to give Bridgerton, they succeeded.) The waitstaff and live station cooks alike seemed almost concerned if guests didn’t have a canapé or cocktail in hand—we were especially drawn to the Octopus Inasal and Aperol Spritz—and dinner afterwards turned out to be a show all its own, opened by eventologist prime himself, Tim Yap.

Dinner certainly showcased more of what Chele Catering could offer, by way of reminding everyone present what the man himself so often produces. Gallery regulars know of the tour and in-depth ingredient exposition, but the focal point of the evening seemed to shift between the food and the conversation; guests were free to flit about between courses, and even a newbie could feel at ease, thanks to attentive and considerate waitstaff.

Let’s look at that a little more closely: From lighting to leitmotif, from appetizer to Aperol, from entrance to entrée, Team Chele had the evening held down. Anyone who’s ever worked in events knows that that’s a feat. So we can only conclude that Chele Gonzalez parties the way he cooks, and your next big do might benefit from a little bit of that same magic.

And, hey, if you’re not a harp person, the chef can always DJ.

For bookings and inquiries, visit Chele Catering's Instagram page or website.