COMIDACHEFS: Foods to Go, Cooks on the go & Kitchen On the Go!

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Comida Chefs, Plato serves A multi-ethnic dining experience where flavors clash on purpose, 'a multi-culti mix from geographically nowhere because it is from EVERYWHERE.

Pioneered by Danny de la Cuesta, a cross channel designer that designs services across several conduits of fine art- each supporting one another to achieve a change in any design he come into contact with. He works to cause a complete change in the way he encounters a plan in the greater goal.

He has been designing fashion over 45 years ; he curates events, style homes and build up efficient kitchens. He engineers recipes & cook real food. He writes with passion and  coaches best by means of experiential reality training.

Danny lives for food. Honest food is what he's in search of. Nothing in a can, nothing in a box, nothing wrapped in plastic or foil. He eats any meat,. He buys from grassroots who raise animals, fruits or vegetables. He spends days thinking about new ways to cook. He drinks anything fresh or fermented but more importantly, indigenous.

Last but not the least, Danny de la Cuesta is a food writer, his works has been published in COOK magazine, The Business Mirror, COMMUTER EXPRESS, and several other publications.

Comida Chef is located on the second floor because the first floor is an Art Gallery

At Comida Chefs,  cooking is at a crossroads where everything collides! Comida Chefs, Plato serves comfort to those who demand new taste, thrills and culinary inventions. There is no limit to what they can go on your burgers. It can be spiked with regional preserves and is served with multi-culti sauces and dips and are shareable food. 

It is the home of pisco sours and ceviche in other words kinilaw. It is our bet as the next cuisine. Try their healthier menus featuring "inherently nutritious items" full of fiber, omega-3, vitamins, and antioxidants. 

There's no word as to whether we'll also serve less fat, sodium, or sugar but that's probably the next attractions. Plato brought favorite street dishes and transformed many these "ethnic" cuisines to become mainstream and expects you to sample even more of them regularly. Actually as a result, it has made us grow because many attest it has becoming an interesting place to eat.

COMIDACHEFS was formed in 2012 out of the need to provide creative solutions and management consulting to both new and established restaurant operators. Our extensive expertise and commitment to excellence helps build profitable, top-quality operations from the ground up or enhance existing business into fresh, competitive operations.

At COMIDACHEFS, they are always evolving as the needs of our clients change and as new opportunities are created in the market place. They will meet the needs of every project through hands-on involvement, thorough analysis and timely action. You can rest assured that, working with your team, you will enjoy the latest services, technology and development in the food industry.

The team at COMIDAChefs works alongside senior executives of some of the country's most successful food service and hospitality companies to visualize plans and implement innovative ideas for jumpstarting the competition in the food service industry.

Bloggers got the chance to taste their delicious meals like the spalog, vigan longganisa and more. My favorite is the Pandan Lemon Grass Cooler. Very refreshing too!

This is the staircase going to the second floor and I really love it. Very creative.

Check out the Art Gallery at the ground floor as well. 

For more information you may visit COMIDACHEFS PLATO at 2nd floor 111-A 
Kamias Rd. Quezon City.

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