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Chef Kenneth Cacho

Country Executive Chef, UFS Philippines

Chef Kenneth’s love for food definitely shines from his vast and rich experience, wherein he has been cooking up many great dishes for over three decades. After graduating in 1991 at De La Salle – Emilio Aguinaldo College with a degree in BSBA Management, he immediately entered the food industry as a chef in The Palm Garden Gourmet Restaurant and Le Souffle Restaurant and Wine Bar.

  • Not only did he leave customers satisfied in these restaurants, Chef Kenneth also shows great promise in various fields based on his background in being a senior sous chef in The Mandarin Oriental Manila and Chef de Cuisine at RMS Queen Mary 2.
  • His achievements of winning gold in various competition, such as Philippine Culinary Cup 2017 and 2019 and FHA Singapore further highlights his culinary expertise.
  • Many people would already agree that Chef Kenneth is a great chef, but he doesn’t limit himself to simply cooking. Chef Kenneth definitely stands out with his strong reputation in business management and training skills. He has opened his own successful food businesses like Los Indios Bravos Boracay and Steampunk Boracay as well as helped others develop their culinary skills in the International School for Culinary Arts and Hotel Management Pampanga. Unilever Food Solutions is happy to have Chef Kenneth onboard our Culinary Team as a Country Executive Chef in 2019.

Chef Kenneth’s passion for cooking is also captured even after work in his social channels where he shares and experiments different kinds of cuisine and cooking methods. His creative twists and business acumen inspires food operators and Filipinos to discover new unique flavors when cooking.

Follow Chef Ken on Instagram

Chef Kenneth Cacho

Feel Good Food by Chef Ken Cacho

Shrimp Salad Bowl with Calamansi-Soy Dressing

My dish is a twist on a classic Filipino starter. I transformed it into a chopped salad, incorporating classic Ensalada vegetables and dressing. This dish highlights the versatility of our veggies in different preparations, like salads. I added Western ingredients like edamame and quinoa to create a healthy Filipino dish.

Plant Powered Protein by Chef Ken Cacho

Roasted Mushroom Adobo on Flatbread Crisps

Inspired by current trends, I incorporated the local Filipino style of cooking and our unique ingredients to create this dish. This appetizer, served with flatbread crisps, features adobo mushrooms, a delightful component that showcases how the ingredients work together to create a harmonious taste. It's a healthier version of our traditional adobo.