Chef Kevin Endaya fell in love with cooking at a very young age. He grew up in an apartment in Quezon City, Philippines where his mother was operating a small eatery at the ground floor. He would often ask questions on how the dishes were prepared and cooked. Helping out with the family business at a young age made him decide on his career choice. He is a University of Santo Tomas graduate, with a degree in Hotel and Restaurant Management.
After college, he went to work at a kitchen inside the NAPOCOR compound as a kitchen helper/dishwasher under Chef Jimmy Jardiniano. After a month, he was promoted to line cook for the afternoon shift. After 3 months of learning the basics, he went on and applied for Commis at Crowne Plaza Galleria Manila, under Chef Luis Chikiamco. After 5 years, he eventually ended up heading the Japanese station at the 7corners restaurant of Crowne Plaza.
After Crowne Plaza, he became the Sous Chef of Terry’s Bistro. A true to its origin Spanish restaurant owned and headed by Mr. Juan Carlos De Terry. Here is where he fine-tuned his European cuisine techniques. After Terry’s Bistro, he went on to be the Chef de Cuisine of 22 Prime, Discovery Suites’ fine dining restaurant.
He started working in Lemuria in 2011, showcasing his original dishes inspired by his experiences, both from work and his personal life. Lemuria is his first time heading a French cuisine kitchen, and so back in 2013, he went to Burgundy, France to immerse himself in the food culture.
Now, after seven plus years, and two restaurants, his dishes continues to combine the finest local and imported products, showcasing old and new techniques, while respecting the classics as it should be.