Throughout history, food has served as a melting pot of culture, history, life, and social change that Filipinos have fueled across every region. Our favorite local dishes and snacks may differ. Still, there’s no denying their power to incite countless conversations about the struggles, sparks of hope, and fond memories that come with bringing communities together.
Take it from Ashley Lujares, a 41-year-old Filipino-American chef who serves up passion and “pusong Pinoy” on every plate. After spending decades experiencing and learning about the world through cooking, she has now established her own space to hone her craft, connect with her kababayans in the U.S., and diligently champion Filipino food and the timeless stories it holds.
Photo: Chef Ashley Lujares
Ashley’s journey in the global food industry has been nothing short of jam-packed so far. In 2024, the Boston-based chef won the 13th episode of Chopped Season 59, besting three other cooks on The Food Network’s long-running reality competition. Since then, Ashley has poured her heart into many remarkable passion projects, all of which have brought joy to Filipinos’ faces (and stomachs) around the world.
This month, we had the wonderful opportunity to speak with Ashley during her eventful visit to the Philippines. Everything’s coming up roses for her, and we couldn’t be prouder to share how her culinary career has flourished through the years.
Life Since Chopped
View this post on Instagram
Chopped ushered in a wide variety of opportunities and blessings that have helped Ashley thrive in her own right. With over two decades of culinary experience under her belt, it’s no surprise that she has gained prominence in the vibrant world of food, with Filipino delicacies, no less.
The show’s atmosphere may have been foreign to Ashley, but she overcame it with grace and faith in her cooking. “Filming was completely new to me, and the thought of being watched by millions was nerve-racking. But the pressure makes you forget the cameras. You just focus and cook.”
Besides new beginnings and turning points in her career, Ashley’s time on Chopped also unveiled enlightening discoveries about herself. She recalled, “[The competition] changed how I see myself. I discovered a confidence I didn’t fully have before. I’ve been taking more risks in my cooking, trusting my voice, and standing proudly behind every dish I put out.”
Ashley approaches every learning opportunity with positivity, and her Chopped journey is no exception. To this day, she keeps her heart open to new ways to sharpen her skills, and her recent trip to the Philippines can attest to that.
She’ll Always Find Her Way Back Home
View this post on Instagram
Ashley has already taken her cooking expertise to numerous parts of the world. But for her, nothing compares to the comfort of coming back home and rekindling her Filipina roots.
“It’s been incredible!” she beamed. “The moment I stepped off the plane, everything felt so familiar.”
After a quick day in Manila, Ashley traveled back to her hometown, Bicol. She took her time immersing herself in the country’s “magnificent” and breathtaking views.
“I never really appreciated the beauty of the Philippines until I came here as an adult,” she shared. “Something about being here fills my spirit. Time moves more slowly, letting you appreciate life to the fullest.”
Growing up in Bicol, Ashley was exposed to many of the region’s signature dishes—including Bicol Express and sinanglay, to name a few. Some of her most vivid childhood memories involve cooking these meals with her family, often enough to bring the practice and their recipes with her to the States.
“I cooked sinanglay a lot! It always reminds me of my grandma, who’d prepare it for special occasions. There’s something about it that feels deeply rooted in memory and tradition,” Ashley explained.
There are still plenty of Filipino dishes that Ashley has yet to try. She hopes to change that throughout her stay here: “I’ve already tried sili halo-halo, pinuyos, pinangat, and binutong, but I’m open to anything. I’m especially excited to explore what Cebu has to offer, as it’s known as one of the country’s food capitals.”
From the Philippines to the World
View this post on Instagram
If there’s one thing Ashley knows about Filipino food, it’s that it deserves global acclaim in all aspects. From Michelin-selected local eateries to unique spins on ube, she couldn’t be happier to contribute to the recognition that Filipino dishes and snacks have gotten overseas.
Despite her international reach, Ashley still pays homage to the origins of every dish she puts out, highlighting the limitless scope of Filipino cuisine.
View this post on Instagram
“I always try to introduce Filipinos and Filipino-Americans to more of our dishes—besides the ones they probably already know, like lumpia and adobo,” she said. “I incorporate my American upbringing with my Filipino culture, which I believe adds a little flair and perspective to my food and our cuisine as a whole. It’s layered, regional, and full of stories.”
In turn, Ashley gains new perspectives about the Filipino-American communities she connects with. Earlier this month, for instance, she hosted a dinner in Boston, featuring a vibrant menu of Filipino delicacies such as kinilaw, tinola, menudo, and the viral Ilocos empanada. For her, the event signified how much Filipino-American voices have gained prominence through their respective creative avenues and fields of work.
“Filipino-American communities are becoming more visible in the U.S. We’re speaking up, claiming space, and making it clear that we’re here. I enjoy creating opportunities for my kababayans to find their footing in the world, be it through food or otherwise,” Ashley shared.
A Pop-up That Beams With Pinoy Pride
View this post on Instagram
Filipino chefs can only do so much with our local cuisine. For Ashley, this meant establishing her own pop-up series, Mango Tao, with her brother, Mark Anthony.
Mango Tao hosts cooking classes and events that aim to make Filipino food more accessible to communities and food businesses in the States. It’s also Ashley’s means of getting in touch with aspiring chefs who’ve also taken an interest in Filipino cuisine. She hopes that, through her pop-up and other culinary endeavors, she can encourage the generations ahead of her to take pride in their craft and heritage, too.
View this post on Instagram
“Don’t feel boxed in tradition. Respect it, learn it, but also find ways to build upon it. Filipino food has always been adapted throughout history. Your voice and perspective as a Filipino or a Filipino-American will always be part of your story,” she advised.
Like Ashley’s fruitful endeavors with Mango Tao, she hopes that Filipino home cooks, aspiring chefs, and restaurateurs take every chance they get to represent the country through food. She added, “You have the opportunity to expand our narratives. Don’t be afraid to highlight regional dishes, lesser-known ingredients, and the diversity within the Philippines.”
Ashley looks forward to collaborating with more Filipino chefs and food enterprises in the near future. As she focuses on expanding her reach through Mango Tao, she firmly believes in the power of staying true to your roots.
“Own your story unapologetically,” she proudly stated in her closing words. “Whether your specialties are traditional, modern, elevated, or street-style, your lived experiences are valid, and your perspective makes your food powerful. When one Filipino wins, it opens doors for all of us. The movement grows faster when it’s collective.”
ALSO READ: This Upcoming Filipino Food Variety Show Is a Collaboration You Didn’t See Coming
Who are your favorite Filipino cooks, chefs, and restaurateurs? Let us know in the comments below!
Do you have a story for the WhenInManila.com Team? Email us at wheninmanila@gmail.com or send us a direct message at WhenInManila.com’s Facebook Page. Interact with the team and join the WhenInManila.com community at WIM Squad, and join our Viber group to stay updated with the latest around the Philippines and beyond!
