Afzelius Jappy 350x350 - Afzelius, Jappy

Jappy Afzelius

Biography

My name is Jappy Afzelius and I am the Executive Chef for Tsismis NYC at 143 Orchard Street in the Lower East Side and an advocate of the Philippine Cuisine movement. I am originally from the Philippines and have travelled around the world working at various kitChens around California, France, Italy, Japan and New York City. I went to Culinary School at Enderun Colleges – Alain Ducasse Formation in Manila, Philippines and did my internship at Chez Allard in Paris, France. I was at the Executive Sous Chef at Manila Social Club in Brooklyn before... READ MORE

My name is Jappy Afzelius and I am the Executive Chef for Tsismis NYC at 143 Orchard Street in the Lower East Side and an advocate of the Philippine Cuisine movement. I am originally from the Philippines and have travelled around the world working at various kitChens around California, France, Italy, Japan and New York City. I went to Culinary School at Enderun Colleges – Alain Ducasse Formation in Manila, Philippines and did my internship at Chez Allard in Paris, France. I was at the Executive Sous Chef at Manila Social Club in Brooklyn before moving to study in Italy for my Masters Degree in Food Culture & Communications from the University of Gastronomic Sciences in Pollenzo where I was awarded best thesis for my research in Japanese Food Culture and Temple Cuisine.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite place to visit on my day off is Blue Ribbon Brasserie. It has a very calming atmosphere that makes you feel relaxed and at home after a long day in the kitchen. My go to dishes there are a dozen fresh oysters to begin with and then their foie gras terrine, which is phenomenal, and my favorite item on the menu has always been the bone marrow and oxtail marmalade. It is simply magical. What is your ultimate meal? My ultimate meal would be set in one of our private beaches in the Philippines with crystal clear blue water and fine white sand and of course celebrated with my family, friends and loved ones. We would have free flowing Mediterranean wines and the meal would start with fresh oysters and followed by wood fired baked pizza and a foie gras terrine. Entrees would be a ricotta pesto pasta and grilled lobsters. Desserts would be my mom's flan de leche and a selection of fresh fruits and cheeses. That would be perfect. What three things are always in your pantry? Hot Sauce, fish sauce, and jasmine rice. If you weren't a chef, what would you be? I would have been a professional soccer player. hopefully playing somewhere in Europe. If you could cook with anyone, who would that be? It would be for Sir Alex Ferguson, the long time coach for Manchester United FC. He seems like a very smart man and I would love to share a meal with him to heed him some advice on how to develop tactics in the kitchen. What’s your favorite NYCWFF memory? I have never attended, so this will be my first experience. That being said, I am excited to make new memories.