He Is More Than A Chef, He is A Man of Passion

 I am not a chef. I am a passionate cook.

-Thomas Murillo

Such were the words delivered by Chef Thomas Murillo during my time with him at the last day of Madrid Fusion 2017.  After the earth shake and when everyone got settled, I took my time to look for this “elusive” chef for that short interview about him and his project – Wild Juan.  Despite the shake, people were still on the go and Chef Thomas was bubbly as ever during my short interview; even his interaction with his dad was notable because of the banter that I have witnessed.

My kitchen is my playground.  My love I give with the food that I serve to everyone.

His love for food started young and he took his first step towards it during his sophomore year as a Consular and Diplomatic Affairs student at the College of Saint Benilde.  He decided to take commercial cooking and culinary arts at First Gourmet Academy and had his apprenticeship at 2nds after.  This lead him further by becoming one of the pioneering member behind Paprika PH and years later his own restaurant at a family-owned place at Tagaytay Ridge.  Wild Juan is born.

Wild Juan bears the concept of East meets West and is delivered with the hospitality of Filipinos in the Southern part of Luzon.   His food creations are something that we are all familiar with but are delivered with a twist and flair.  Perfect sample are the Sisig Paksiw, Krispy Kasoy Kare-Kare (KKK) and Gumbulalo.  Three common dishes but comes with a new level of flavor and goodness due to techniques and passion.

When asked as to what is his favorite, he shared his story about his grandmother’s dish which his mom now serves them and something that he will share to his future family.  Not to be gone from his favorites are Adobo sa Gata and Sinigang na Baka; two of his favorites that gives him enjoyment and comfort all at the same time.

I am WILD JUAN.

His passion in creating dishes that gives him comfort started with his kitchen experience with his mother;  dishes that his mother have learned from her own mother and so forth.  Even if he grew up in the States, he still remembers his Filipino side.  The spices that he has enjoyed get to be blended into some Filipino dishes elevating it further in flavor.  The techniques that he learned in culinary school made him a stickler to discipline and quality.

I want to build an empire in 5 years time.

Wild Juan will not just be “definitely not your ordinary food find among the rising places at Tagaytay Ridge” in 5 years time.  He is expanding into a café and a camping ground.  His aim is to capture the millennial market and be part of the dynamic pace of this age.  His wildness will still continue with the food that he serves along with the discipline that he has earned in time.  At age 25, he dreams to be big in the industry by undergoing further apprenticeship with known chefs and learning the traditional way of preparing some local dishes.  For him, earning a chef’s title doesn’t stop with a degree from culinary school but shall be made true with the experiences earned through time and exposure.  He being part of the Calabarzon team during Madrid Fusion 2017 is part of the learning experience he yearns.

He is a bundle of positive energy!

                              -Arnold “Arnie” Alesna

Despite the numerous activities during Madrid Fusion 2017, Chef Thomas was still full of energy during my short talk with him.  He is a man full of passion in what he does and dreams feasible big things for his business.  He also has plans to settle down and be a father who will share his love for food to his children’s children.  He is mature in thinking but maintains a youthful outlook in life in general.  His banter with his dad showed respect and understanding of each other.  Chef Thomas has a number of plans to help create a standard outlook in the kitchen and with his patience and increasing knowledge, he is set to share it to all and be a distinct mover in the industry.  I just can’t wait to try out some of his creations in Tagaytay.

Wild Juan  is located at KM 68 Tagaytay-Nasugbu Highway and is also a bed and breakfast place.