Catered Comfort

Pio’s Paella executive chef and owner Chinn Gallegos

It seemed like any other get-together. The house was filled with lively chatter and laughter, while friends and family members continue to arrive.

There was, however, something different in the air that night. Something special was brewing and the chef in charge made sure that it would be an exquisite experience for everyone. When Chef Chinn Gallegos brought out her private banquet, it was clear that the house was in for a treat.

As the executive chef and owner of Pio’s Paella, Chef Gallegos prides herself in bringing an array of international flavors to the table. That versatility was on display when she prepared an intimate dinner for Isabela Governor Bojie Dy’s family and guests.

“What I love about this family is they love to try new things. They know the menu but at the same time they also give me an avenue,” Chef Gallegos shared. “I’m open to explore new things because they’re willing to try,” the chef added.

Chef Gallegos showed her range by serving a fusion of Mediterranean and Spanish dishes, her personal favorite and specialty. One particular dish that represents that affinity is her love for Spanish paella. Fuelled by fond childhood memories, Chef Gallegos made it her personal mission to seek for the best version of the festive dish.

“There were hits and misses because not all places in Spain have good paella. But when I had that special one in Madrid, I thought I’d never come back because I fell in love with it and I wanted to take it back home,” Chef Gallegos recalled.

That night, Chef Gallegos prepared one of her signature paella recipes: the Paella Negra. Like an artisan working with a canvas, the chef used her paellera to create a batch right in front of the guests. What came out was nothing short of a masterpiece. 

Despite being devoid of color, except for the prawns that topped the dish, the Paella Negra’s flavor more than made up for its lack of glamour. Enhanced by the squid ink that coated each grain, each mouthful was like a refreshing bite out of the ocean as intense sea food flavor massaged the palate.

While Chef Gallegos’ paella was clearly the star of the feast, it was the harmony of all the other dishes that left an impression. The chef started with the Moroccan Harira Soup, a dish that boasts of deep flavors capped by a spicy aftertaste. Paired well with the home-made pita bread, the tomato and lentil soup set up a warm and hearty tone that kicked off the night.

A serving of the Moroccan Orange Salad immediately revived the palate with its compelling play of taste and texture. Salad greens and orange slices stuffed inside an empty orange peel served as the bed for the dish topped with a generous amount of seared foie gras. The fresh greens and the acidity of the orange slices neutralized the strong flavor of the foie gras while the cherry compote drizzle added on that last note that balanced the dish out.

For the main course, Chef Gallegos prepared a slow-cooked Chicken Tajine stew. The heavily spiced chicken, typical of Moroccan cuisine, was complemented well by a serving of vegetables and couscous which also created interesting layers of texture that frolicked inside the mouth. The other entrée was the Moroccan Beef Stew which, similar to the tajine, was extremely tender and rendered through and through with flavor and spice.

The feast ended with a serving of Churros with a Twist. The dessert was Chef Gallegos’ take on a classic which she did by deep frying Halloumi or Monterey Jack cheese wrapped in filo pastry then coated with powdered sugar. The rich nugget came with a dip of Nutella-flavored hot chocolate which makes for an extremely decadent ending.

Chef Gallegos’ private banquet certainly takes the concept of food catering to a whole new level. But aside from taking intimate dining experiences into the homes, she also opens her workshop, Pio’s Kitchen, to food aficionados who want to enjoy honest food and learn more about the process.

This sincere approach allows guests to enjoy dishes from prep to plating, and all the way to the palate. “I don’t see myself doing anything else. I get to meet people who love food which is in itself a reward already,” Chef Gallegos explained.

For inquiries and reservations, contact Pio’s Paella at telephone numbers 501-2391 or 0917-5322892 or visit their website at www.piospaella.com [1].