ABOUT CHEF RUDY

Rudy is passionate about his craft. After his start at The Bamboo in '95 and then the acclaimed Oyster Boy, Rudy toured with Live Nation and cooked for super groups such as: U2, Bon Jovi, AC/DC, Aerosmith, etc. In 2012, Rudy co-founded Lamesa Filipino Kitchen where he focused his creativity on Filipino food and on being the first to bring the cuisine to downtown Toronto. That's where he first created Maanghang as the dipping sauce for the house fried chicken. Lamesa was where he lead and inspired a team of young and talented chefs over the years. 

Nose-to-tail cooking is inherent to Filipino cuisine and therefore a major part of Rudy’s process as an ardent farm-to-table advocate. Pre-pandemic, he was head chef at Miss Thing's Hawaiian and Co-Executive Chef at Gladstone Hotel prior to that. 

He and his family recently moved to Niagara-on-the-Lake. Follow along on Instagram and Facebook to find out what he'll be doing next.

Check out Chef Rudy's feature in Toronto Life