Chef Red started his kitchen experience at an early age. Food, making sauce and cooking has always been his passion in life. Growing up he was always surrounded by great cooks. He started cooking at the age of four with his Lola (grandmother) Mameng, his Mom and Dad in the Philippines. He remembers everything that they taught him. From how to clean, cut and debone fish to even the easiest task of making rice. Everything he knows with regards to cooking is because of these great cooks. Last June 2015 KalyeDC popped up at Eats Place to celebrate Philippine Independence Day. It was a two day event and we were so overwhelmed and overjoyed that Filipinos from the DMV came to support us.

Chef Red and his staff had a great time serving Filipino dishes that they decided to do it again. Following the Independence Day event KalyeDC signed up with EatsPlace and became the guest chef from August 2015 to January 2016. KalyeDC's menu is pretty straight forward. We want to stay true to Filipino food culture. Chef Red remembers eating bizarre food without even realizing it was bizarre. It was everyday life in the Philippines. He wants to introduce to the world that Filipino bizarre street food isn't something you should shy away from; it's something that can be savored by everyone. Filipino food is not fine dining. It's life, its love, it's about family. Chef Red is not your regular chef. He embodies the uncommon dishes in the culinary world. At KalyeDC, we want to prove that unusual ingredients can be made and plated to compare to the highest rated fine dining restaurants. If you buy lobster, steam it, serve it, you're set. It's great by itself. But if you have pork brain, tongue, ears, cheeks, feet, blood and other not so common ingredients, how do you make it into something amazing? Not everyone can do that but we can serve great food. We want everyone to taste all the Philippines has to offer. We want to show Washingtonians that Filipino food especially our street food has a place in DC's very diverse food world.