"MOSAIC not only gave me a chance to gain professional knowledge, you also gave me hope and confidence."

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Chef Manuel Carganilla II

Executive Chef, The Wild Fig Restaurant

Chef Manuel Carganilla II immigrated to Canada from the Philippines when he was 10. The expectation was that he would follow in the footsteps of his siblings and become a nurse, however he developed a passion for cooking and wanted to pursue that as a career instead.

He trained in the culinary program at Vancouver Community College before moving onto working at Tramonto, where he completed his Red Seal apprenticeship in 2011.

Although he has Filipino roots, he prefers to cook in “Western” style, which has European influences, and keeps the traditional dishes as the comfort food he eats at home. This is more of an a la carte style of cooking using a variety of protein with local produce.

For inspiration on creating new dishes, Chef Manuel turns to cookbooks, TV, the Internet, Instagram and other chefs for ideas. If he sees something he likes, he then plays around with ingredients to create something similar that includes his own ideas. 

“I utilize a lot of local ingredients for my feature menus and enjoy combining them to create new flavours. You may have recipes that don’t match, but when you put everything together and visualize its as a dish where the ingredients are supposed to work, then you can create something delicious and unique. It’s always about the food and turning it into something that represents you. I want to continue being the chef that’s always hands-on – cooking with my guys and showing them techniques.”

For Chef Manuel what’s important is leaving a legacy. He enjoys influencing others in a manner that he can see himself reflected back in their work.

 

Recipes:
Filipino Seafood Sinigang

日式照燒三文魚椰香飯

ਨਾਰੀਅਲ ਚਾਵਲ ਤੇ ਮਿਰਿਨ ਸੋਏ ਵਾਲੀ ਚਮਕਦਾਰ ਸਾਮਨ ਮੱਛੀ

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