Rupert Jules Palaroan
Rupert Palaroan started his career at the age of 17, working for his family’s restaurant in the Philippines. Having moved to New Zealand working his way up from kitchen hand to senior chef roles, he has received recognition for his works, especially for his love for Asian food and burgers. He was a sous chef at Apache by Le Ngoc Minh. Following that year, He became the Head chef of Mr. go’s which was the best casual restaurant in Wellington in 2018, . Worked in Sydney as the Head Chef of Honkas Bar and Eats showcasing Filipino and Asian flavours on the menu.
He is currently the Head chef of Master kong, modern asian restaurant that just opened early 2020
Maidah Arugay
Maidah Arugay was born and raised in the Philippines, majored in Psychology and had built a career in that field but ever since her true heart’s desire was to be a chef. She spent most of her time in her parent’s business, a casual restaurant and she worked there as a part-time cook. In 2017, Maidah made a big decision to leave her previous profession and decided to come to New Zealand and study cookery & business management majoring in hospitality. She also won several awards like winning a competition at ‘The Wellington Culinary Fare’ and Weltec’s best hand pulled noodles award.
In her new career, she started from kitchen hand going up to commission chef at Hippopotamus and Hot Sauce - QT Hotels Wellington. After a year, she moved to Ibis Hotel and worked for another year. Now, she’s currently working at Master Kong as a Chef de Partie with Chef Rupert Palaroan.
Aside from working and studying, Maidah has been doing her Instagram profile since 2015 where she shares her journey in cooking as “The Drunken Chef” and is currently doing these video projects at her YouTube Channel.
Rafael Racela
Rafael has worked for numerous modern regarded restaurants in Vancouver, Canada such as Earls Kitchen + Bar, Oakwood Bistro and a few more. He then landed a resident culinary instructor roll at the award-winning recreational cooking school, The Dirty Apron, where was mentored under one of Vancouver's greatest chefs, David Robertson. When Rafael is not teaching, He is running a delicatessen, as well as, a catering company that is doing private and long table dinners.
He collaborated with Rupert on the Salu-Salo’s 2nd pop up, Calmette.
Art Catalan
Art has been working in hatted restaurants in Wellington ( He worked in Charley Noble and Hippopotamus Restaurant by Chef Laurent Loudeac). He is passionate for working in the Kitchen and his prep work is amazing.
He was part of the pioneering team of the Salu-salo events.
He is currently working as a sous chef in Master Kong, Wellington
