José Luis “Chele” Gonzalez is the driving force behind Gallery by Chele, Deli by Chele, and Adviche. 

Born in Torrelavega, Spain, he received his culinary degree from Arxanda in Bilbao. Stints at some of the world’s most renowned restaurants—including some 3 Micheline Stars and World’s 50 Best Restaurants such as Nerua, El Bulli, Arzak, Mugaritz, and El Cellar de Can Roca, to name a few—have honed his approach to cooking into an entire philosophy. This philosophy revolves around his passion for travel, together with his deep and enduring respect for local culture, flavors, and cooking techniques.

Chele first came to the Philippines on a whim and served in the kitchens of some of the country’s top hotels such as Shangri-La Hotels and Resorts and Sofitel Philippine Plaza Manila. Eventually, he decided to put his distinct approach to cooking to the test and set up Gallery Vask, which went on to become one of the Philippines’ most acclaimed restaurants, garnering two back-to-back accolades in Asia’s 50 Best Restaurants’ prestigious annual list. He is also known in the industry as “The Innovative Chef” inspired by the personal bonds he established with the growers, producers, breeders, makers, and communities with whom he has become his friends during his travels, and always strives to find new ingredients, flavors, and most importantly, different perspectives in understanding food.

Chele’s philosophy now finds its ultimate expression in Gallery by Chele. Inside both the kitchen and Stvdio Lab, the restaurant’s hub for creation and innovation, Chele continues his storied collaboration with his culinary partner, Carlos Villaflor. Having worked together since their days at Gallery Vask, they continue to push the boundaries of the Filipino gastronomic experience. Currently, he is also the culinary and creative director of one of the most reputable F&B Solutions consultancy, Adviche Inc.

With years of culinary experience under his belt, Chele’s role has taken a much wider perspective beyond the kitchen. As a mentor and educator, he now seeks to empower people, helping others fulfill their culinary dreams. 

Outside of the kitchen, Chele maintains his spirit of adventure. He roams all over the Philippines and Southeast Asia, constantly searching, learning, and discovering. Ever the explorer, he aims to bring the collaborative spirit from the four walls of his restaurant into the world.