Cold Storage Seafood celebrates Women's Month with inspiring, innovative Filipina chefs

COLD Storage Seafood focuses the spotlight on trailblazing Filipina chefs who redefine the culinary landscape in celebration of Women's Month.

Tina Legarda COLD STORAGE SEAFOOD PHOTO

This year, Cold Storage Seafood features chefs Rhea Rizzo of Mrs. Saldo's, Tina Legarda of Bamba Bistro and Kumba, and Miko Calo of Taqueria Franco as they share their journey, inspiration and love for seafood.

Rizzo's culinary path began at a young age, fueled by a dream to open her own restaurant.

Her philosophy on seafood reflects a deep appreciation for its natural flavors.

"Fish are incredibly versatile. They don't need much; just a little salt and heat to let their essence shine," she shared.

On sustainability, she emphasized the importance of awareness.

"If we don't protect our resources, we're not just losing ingredients — we're stealing experiences from future generations," she said.

Legarda's love for cooking started when she was just seven, thanks to her mother's encouragement.

Over the years, she honed her skills under culinary icons such as chefs Jessie Sincioco and Moreno Mattei, eventually launching Bamba Bistro and Kumba.

"The Philippines boasts so much depth and flavor. You don't have to look far for inspiration; we just need to learn how to cook our local ingredients with respect."

Early exposure to cooking and her family's encouragement led Calo to pursue a culinary career.

She loves seafood in its purest forms, from shrimp kilaw to grilled tuna belly with spicy coconut vinegar.

"We should be advocates for sustainability, work on sourcing from suppliers with sustainable practices, work with seasonality and proximity as much as possible. Working with communities and paying fair prices is also key," she said.

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