Bonifacio Global City in Taguig is one of Metro Manila's busiest business districts. The area is packed with high-rise buildings and modern restaurants that attract both locals and tourists. Gallery by Chele operates on the fifth floor of Clipp Center in BGC. The restaurant used to be called Gallery VASK before it reopened in 2018 with a new name and concept. Chef Chele Gonzalez runs the kitchen alongside Filipino Chef Carlos Villaflor. Both chefs traveled around the Philippines to source ingredients from local farmers and fisherfolk.

Key highlights:

- Michelin One Star restaurant awarded in October 2025 - Modern Filipino cuisine using 90% locally sourced ingredients - Tasting menus and a la carte options available

PROFILE

Gallery by Chele earned its Michelin One Star in the inaugural MICHELIN Guide Manila and Environs & Cebu 2026. The restaurant also received the Michelin Green Star for its sustainability practices. Chef Chele Gonzalez came from Spain and worked at famous restaurants like El Bulli and Mugaritz. He moved to Manila at age 35 and decided to stay. The restaurant partners with the International Rice Research Institute to preserve heirloom rice varieties. They also run an urban garden on-site that grows endemic herbs nourished by composted waste. Gallery by Chele was listed in Asia's 50 Best Restaurants back in 2016 and 2017 when it was still Gallery VASK. The restaurant closed briefly in late 2017 before reopening with the new concept.

AMBIENCE

Architect Carlo Calma designed the interior spaces. The dining room features warm wood textures and furniture made by Kenneth Cobonpue. The lighting is dim and creates a romantic mood. The open kitchen is visible from the dining area so guests can watch the chefs work. The bar and lounge area offers a more casual vibe. Guests can grab cocktails and small plates there before or after dinner. The restaurant takes up the entire fifth floor of Clipp Center. The space feels cozy despite being pretty big.

MUST-TRY

The Tuna Belly Inasal is a standout dish. The tuna is cooked to taste like chicken inasal but keeps the texture of fresh fish. Cacao appears in multiple dishes throughout the menu. Chef Chele integrates cacao into traditional Filipino recipes to create something new. The cacao desserts are completely tailored to the Filipino palate. Every component on the plate is edible and designed to work together. The restaurant offers kombucha drinks made with local fruits. The lychee version is refreshing and pairs well with the food.

FOOD

The menu changes based on what ingredients are available from local suppliers. Dishes are rooted in Filipino heritage but use modern cooking techniques. The six-course tasting menu costs P5200 per person. The ten-course Explorers Menu is P4900 per head and offers the full dining experience. A la carte set menus start at P2900 per person. These sets include multiple courses like Tomato Sinigang and Salmon Trout Tartare. Some dishes work better than others tbh. The Cacao Ceviche has an interesting concept but the chocolate aroma clashes with the fresh fish.

SERVICE

The servers are really attentive and listen to small details. They ask about dietary restrictions and allergies before the meal starts. The staff will modify dishes if you have food aversions. Each course comes with an explanation of the ingredients and cooking methods. The team is knowledgeable about the menu and can recommend dishes based on your preferences. They keep the water glasses filled and clear plates quickly. Service is friendly but professional. The staff makes the experience relaxed without being too casual.

PRICING

The restaurant falls into the high-end category. Expect to spend around P5000 per person for a tasting menu experience. Set menus range from P2900 to P3900 per person. These options give you a taste of the restaurant without committing to the full tasting menu. Craft cocktails and fermented drinks cost extra. The pricing reflects the quality of ingredients and the Michelin recognition. The restaurant sources 90% of ingredients locally which supports farmers and keeps costs somewhat reasonable. Still this is fine dining so the prices match the experience.

SUMMARY

Gallery by Chele delivers modern Filipino cuisine at a world-class level. The Michelin Star proves that the restaurant competes with the best in Asia. The commitment to local ingredients sets it apart. Chef Chele and his team travel throughout the Philippines to find the best products. The atmosphere balances fine dining with casual comfort. You can dress up or keep it relaxed and still feel welcome. Not every dish hits perfectly but the overall experience is worth the price. The restaurant shows that Filipino cuisine deserves recognition on the global stage.

FAQs

Does Gallery by Chele require reservations?

The restaurant takes reservations from Tuesday to Sunday. Reservations are strongly recommended because the space fills up quickly especially on weekends.

What should I wear to Gallery by Chele?

The dress code is smart casual. You don't need to wear formal clothes but avoid flip-flops and athletic wear.

Can the restaurant accommodate food allergies?

The staff will modify dishes for allergies and dietary restrictions. Let them know when you make your reservation or when you arrive.