Portrait of a Chef: Rodelio Aglibot

Rodelio Aglibot

PORTRAIT OF A CHEF

by KATHRYN O’MALLEY

Born in the Philippines and raised in Hawaii, chef Rodelio Aglibot, aka “The Food Buddha,” has opened over 40 restaurants across the country, including Chicago’s acclaimed Earth + Ocean and the stylish hotspot Sunda. Now, he’s putting his passion for flavor and appetite for innovation toward yet another delicious project: a dim sum restaurant called Yum Cha, slated to open early this April in Lakeshore East. We hear the menu will offer an eclectic mix of traditional

Cantonese dishes—like sweet and sour pork and shrimp with lobster sauce—in addition to more playful, modern twists—such as coconut-stuffed fried taro balls and crispy pumpkin fries with salted duck egg.

Hungry for more details? Dive into Aglibot’s interview led by our previously featured chef, Lars Kronmark.

Aglibot’s signature dessert Avocado Mousse.

do you have a culinary mentor and, if so, how has that person influenced you as a chef?

My parents have both been instrumental in developing my style and palate. My father was a cook in the U.S. Navy and he taught me at a young age how to handle a knife and get around in the kitchen. My mother is also an amazing cook. She taught me that to cook for someone else is a gift—sort of like an edible kiss or an “I love you.”

how would you describe your cooking philosophy?

I draw a lot of inspiration from the Buddhist monastery, where there is a person responsible for the cooking and nourishment of the monks known as the tenzo (which translates to “heavenly monk”). The tenzo accepts food and products with gratitude and respect, nothing is ever wasted (even the water to wash rice is used to water plants) and nothing is ignored. He cooks with intention and is connected to each ingredient, and his hands—not a machine—are used to prepare every dish.

what has been your best street food experience?

Too many to share, but the one that stands out most was in Cambodia on my visit to Angkor Wat in 2006. It was dawn and 100 degrees out with humidity to match. My friends (also chefs) and I were about to start our hike through the temples but decided to eat first.

We were warned the evening before to carry small bills, since the kids from the village tend to ask for money or sell trinkets as their way to help their families. So, we obliged and took out 100 onedollar bills. As we approached the food stalls, we were mauled by some 30 to 40 kids asking for money. But, instead of handing out cash, we decided to feed them. We approached a street vendor, who let us take over his makeshift kitchen of propane burners, warped sauté pans and tray of seasonings. And we killed it. I made eggs scrambled with noodles and vegetables, enough to feed the whole crowd. Definitely a great day.

where is your dream food location? Or, where would you go if you had one week to eat whatever you wanted?

I’ve been fortunate to travel the world and have visited over 50 countries and counting—eating, learning and most of all living. More travel to South America is in my near future, but quite frankly, anywhere new is a dream location.

tell us about your new restaurant, Yum Cha. What was your inspiration?

I’ve always loved going out for dim sum and, as a chef, have been inspired many times by my experiences. So very I’m excited to bring a refreshing and “food buddha” take on dim sum and Cantonese cuisine.