In an interview with Jay Michaels on Channel i’s program UNDER THE INFLUENCE, Diana Saguil mentioned that her aspirations are to own her own restaurant creation a fusion of dishes combining elements of Italy and the Philippines
Do you have signature dishes?
If I were to consider my signature dishes, I’d definitely include Sinigang and Pan de Sal. Sinigang, with its tangy broth and tender meat or seafood, is a comforting and flavorful Filipino classic that I’ve perfected over the years. Its combination of savory and sour flavors never fails to delight diners and bring them back for more. When it comes to Pan de Sal, I like to put my own twist on this beloved breakfast staple. While the traditional Pan de Sal is delightful on its own, I enjoy adding a savory filling inside, giving it an unexpected burst of flavor with each bite. Perfecting the balance of sweetness and softness in each roll, along with the surprise filling, makes it a dish I’m truly proud of. These dishes not only showcase my culinary skills but also reflect my love for Filipino cuisine and the joy of sharing delicious food with others.
How do you feel about the recent change toward vegan dining?
As a chef, I’m really digging the recent wave of vegan dining. It’s not just about catering to dietary preferences; it’s a whole new world of culinary exploration.
Do you have vegan dishes … or will you?
In the place that I work for, we do have vegan or we can do modify dishes to make it as vegan to cater guests needs. I would love to experiment with new flavors, textures, and techniques to create dishes that are not only tasty but also sustainable. Whether you’re a die-hard vegan or just curious about plant-based eating, there’s a lot to love about the growing vegan dining scene.
Does managing staff or a kitchen come naturally to you?
I would say yes, and no. Managing staff and a kitchen is a bit of a mixed bag for me. On one hand, I’ve always been someone who takes charge and makes decisions, whether it’s in serious situations or just having fun at parties or in life. So in that sense, yes, it does come naturally to me. However, there are times when I find myself in situations where I’m not as knowledgeable as I’d like to be, especially when it comes to managing different shifts and dealing with various behaviors. In those moments, I have to remind myself that it’s okay not to have all the answers and that learning and growing as a leader is part of the journey. So while managing staff and a kitchen may not always come effortlessly, it’s a challenge that I’m committed to tackling head-on and continuously improving upon.
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