There are a multitude of steakhouses to try in the metro, but being the curious beings that we are, we can’t seem to get enough of them.  

Are you craving for a good, juicy steak in the middle of the day? 

Maybe it’s time to try Le Feu, Hotel Celeste’s newly opened restaurant. More than its appetizing menu, its aesthetic, service, and ambiance will give you an ultimate gustatory experience.

Enter the place, and you’ll definitely feel like you’re transported into a European setting, where moments slow down. Hotel Celeste has been around for over a decade, and you’ll definitely feel its character and vibe as you explore the place.

It can be said that Le Feu is a product of hard work, grit, and a little bit of fate. Mike Sarabia, owner of Hotel Celeste and co-owner of Le Feu and Kevin Villarica, co-owner and Head Chef of Le Feu, knew each other since they were kids, with both of their families being in the jewelry businesses. When it was time for Hotel Celeste to explore a new restaurant concept, Mike approached Kevin, and the rest, as they say, is history. 

Owner and Head Chef Kevin Villarica shares he and his business partner, Mike, are with very particular with every aspect of the restaurant: 

“Everything has to blend. It's always my rule. I have to hit the five senses of a person. For food, it’s not just the taste. For example, the steak. You can hear the steak sizzle while passing by, you can smell the steak, it’s visually appealing when you look at it. As for touch, you can feel all the cutlery, and things surrounding it.”

Mike adds: “For me, it’s really the freshness of the ingredients. If it doesn't look good and the quality of the ingredients is not prioritized, it really affects how the dish comes out.”

Combine this with Hotel Celeste’s spacious and classy French interior, and for a second, you’ll feel like you’ve just traveled to another part of the globe.

Steaks…and more!

When translated to English, Leu Feu means the flames or the fire.

“All the restaurant's dishes are cooked with flames to taste the smokiness and all that comes with it,” discloses Kevin.

Open the menu and you’ll see a well-curated set of steaks to choose from including tomahawk, wagyu, and striploin. So, what makes a good steak?

“For me, you will know you had a good steak if you liked it because it tastes good even without any sides, or without any sauces” explains Kevin.

While their steaks are definitely best sellers, Le Feu also offers seafood, and pasta favorites that customers can choose from.

Fuel to the Fire

Cooking is Kevin’s passion. He studied culinary at the International School for Culinary Arts and Hotel Management (ISCAHM) and in Singapore’s Sunrise Global Chef Academy. 

“I love trying different cuisines, and from there, I got curious on how to make them. I remember when I was in business school for college, I used to take short cooking classes. So, I think I was really interested in it early on” he backtracks. 

“It started third year high school in La Salle Green Hills, we had a cooking class by Chef Randolph Nicdao. He’s really one part of why I’m cooking right now.”

He also mentions his mother and his Singaporean head chef as some of his culinary mentors. He adds that now, he loves mentoring his employees as well.

Like every great chef, he gladly started from the bottom as a line cook. Back then, as a cook in Singapore, he worked from 14-16 hours a day. Fast-forward to today and he is part owner of several restaurants including Le Feu, Hapag, Cochi, and Aya. 

His advice to those who want a career in the culinary scene.

“I always tell them that they have to work really hard. Don't think about the salary first. Just think about the experience. Be a sponge,” he says.

Apart from the culinary scene, Kevin is also present in his family’s jewelry business. So, how does he balance his busy schedule?

He makes sure he’s focused, but also, he gives himself time to spend with the people who matter the most:

“Make an effort to make time,” he notes. “When it comes to my wife, we find time to show we care by waking up earlier than usual. We would go somewhere to have breakfast. I make sure she can call me anytime. We also (sometimes) go for quick lunches or during the evening, we’ll bond over watching movies.” he narrates.

With all that he is doing, seeing the customers happy and satisfied gives him the drive and purpose to keep going. Of course, there’s also his innate passion for the art of cooking. With all this going for him, we can’t help but wonder where his journey will take him next…and we’re excited to find out.

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