REX DE GUZMAN
British born Filipino chef, Rex De Guzman was brought up in South East London.
After finishing secondary school, Rex was torn deciding between music or food as a career and opted for an NVQ Catering course where his true calling for the food industry developed for 3 years in Shooters Hill Sixth Form.
Rex graduated with NVQ Level 3 catering in 2011 and headed straight into his first full-time role as a Commis chef in Chapters: All Day dining in Blackheath, eventually moving on to work at 'The Factory House' and then progressing into his first Chef de Partie role at 'The Rivington Bar & Grill' in 2014.
Completing a Ski Season as a Private chalet chef for 'Fish & Pips' and Cooking at 'The Elephant' popup restaurant in John Lewis Roof Gardens under Michelin Starred Chef, Simon Hulstone are just a couple more notable names that Chef Rex has worked for.
Despite having a love for kitchens and learning his craft, Rex quickly realized that he hated the idea of working for someone else for the rest of his life and in 2014, he made the decision to start specializing in Filipino cuisine and build a name for himself whilst working. He ran his first pop-up restaurant serving contemporary Filipino cuisine at just 21 years of age and realized his ambition to pioneer Filipino cuisine and build a Filipino food empire.
in 2018, Rex left his role as Chef De Partie in Gordon Ramsay's 'MAZE' restaurant in Mayfair to open a Filipino BBQ & Street food stall called 'TURO TURO' which is a Filipino term used to describe any fast food vendors in the Philippines.
Chef Rex went on to compete in the 'British Street Food Awards' in 2019 with 'TURO TURO' - winning the title of "Southern Champion" in the regional heats and then competing in the National Finals to win 'Best Vegetarian Dish' in the UK.
"In 2014, I decided to start my mission to popularise Filipino cuisine in London. I ran my first popup restaurant at the tender age of 21 and started to grow a small following. I wanted to do whatever I could to get the British public to try my interpretation of contemporary Filipino cuisine from popup restaurants, charity events and private dining to working with the Philippine embassy and even catering weddings."