Sau del Rosario is a Filipino chef and champion of Kapampangan cuisine, best known for his Pampanga restaurants 25 Seeds and Cafe Fleur.
Modern, refined interpretations of traditional Kapampangan dishes with a farm-to-table twist. This profile looks at Sau’s background, career and signature approach.
TL;DR
- Filipino
- Known for his Pampanga restaurants 25 Seeds and Cafe Fleur
- He is a hospitality graduate of UP Diliman and trained in Nice, France under a Michelin chef.
- In 2018 he was among the few Filipino chefs at the San Sebastian Gastronomika in Spain.
- Modern, refined interpretations of traditional Kapampangan dishes with a farm-to-table twist.
Sau del Rosario key facts
| Name | Sau del Rosario |
| Nationality / origin | Filipino |
| Known for | his Pampanga restaurants 25 Seeds and Cafe Fleur |
| Location | Manila, Philippines |
| Style | Modern, refined interpretations of traditional Kapampangan dishes with a farm-to-table twist. |
Background and career
He was born and raised in Pampanga into a family spanning four generations of cooks. He is a hospitality graduate of UP Diliman and trained in Nice, France under a Michelin chef.
Recognition and legacy
He worked at hotels including the Peninsula and Shangri-La before returning to the Philippines in 2007. In 2018 he was among the few Filipino chefs at the San Sebastian Gastronomika in Spain.
Signature style
Modern, refined interpretations of traditional Kapampangan dishes with a farm-to-table twist. It is an approach that has made Sau a distinctive figure in the food world.
Sau in context
Sau del Rosario is one of the chefs featured on Pickup Table 4, alongside Rob Pengson and Romy Dorotan.
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Sau del Rosario FAQ
Who is Sau del Rosario?
A Filipino chef and champion of Kapampangan cuisine.
Where is Sau based?
Manila, Philippines.
What is Sau known for?
His Pampanga restaurants 25 Seeds and Cafe Fleur.
What is a notable fact about Sau?
He was born and raised in Pampanga into a family spanning four generations of cooks.
What is Sau’s style?
Modern, refined interpretations of traditional Kapampangan dishes with a farm-to-table twist.
