Chef Brown

Chef Brown evolved from the concept that quality restaurant cuisine can be bought at affordable carinderia prices. A husband and wife team started to bring this idea to reality in the year 2007, in a small space catering to the locals of the Bacood community. By serving fresh, hot dishes cooked on the spot where the customer's can see how the food they ordered is prepared. By offering free deliveries, what was once a small town eatery concept have started gaining popularity. Soon people from miles away have heard of the mouth-watering dishes, which have made Chef Brown a favorite among the budget conscious pinoys.For this reason, there are now 3 branches operating in Bacood Sta. Mesa, Sta. Lucia San Juan and Balic Balic Sampaloc.

The company's name came from the nick name of the owner, Chef Rolando "Brown" Sayno which took his cooking skills in Hong Kong Town Gas cooking school, this gave him the chance to master Chinese cuisines. It was then followed when he worked as a chef in a European cruise ship.

There is a saying "behind every successful man is a woman". Ma. Teresa "Tisay" Sayno, a business oriented woman, wife of Chef Brown, who loves doing business since she was a little, selling yema, pastillas or "kakanin" in class, a true born business minded. She is the head of operations of "Chef Brown".

This makes the two of them a perfect combination for a business that needs a very good Chef and a wise woman to run the things.

We are currently being given numerous offers to serve in malls, schools and stalls. On top of this, we occasionally do catering for special events, to satisfy the gumption of small parties to large crowd of people gathering.