Pastry Chef Gerard Apurado’s Cebu Success
Head Pastry Chef at London’s Naya Mayfair, Gerard Apurado began his culinary journey in Cebu, now finalist for 2026 Forty Under 40 UK Awards in Hospitality.
Gerard Apurado pastry chef London
How a Cebu Kitchen Launched an International Pastry Career
Cebu has long been known for its beaches, heritage, and vibrant food culture—but one chef’s story reveals something deeper about how this island shapes culinary talent that travels far beyond its shores. Chef Jose Gerard Patrick Apurado, now Head Pastry Chef at Naya Mayfair in London, credits his foundational years at Plantation Bay Resort and Spa in Cebu with building the discipline, creativity, and resilience that define his international career today.
His path wasn’t straightforward. When he first applied to Plantation Bay, there was no opening in the pastry department. He accepted a position in the main kitchen instead, quietly waiting for his moment. That moment arrived unexpectedly during Cebu Goes Culinary in 2016, when a contestant withdrew the day before competition. Because of his background in cake decorating, Chef Gerard was asked to fill the gap—and he said yes without prior practice.
From Artist to Pastry Chef: An Unexpected Calling
Growing up in Bacolod, Chef Gerard never imagined pastry would become his life’s work. He sketched cartoons and loved architecture, but chose Hospitality Management at La Consolacion College Bacolod instead, steering away from both his artistic passion and the nursing path his family encouraged. Everything changed during his second year when he discovered cake decorating—a craft that let him merge his love of art with the precision and science of baking.
Before entering professional kitchens, he tested his skills by competing in the National Food Showdown’s wedding cake category in 2010 and running a home-based cake business in Bacolod, creating dessert tables and custom cakes for weddings and celebrations. These early experiments proved that pastry could be both technically demanding and creatively fulfilling—exactly what he had been searching for.
Building Mastery at Plantation Bay: The Cebu Chapter That Shaped Everything
Chef Gerard’s professional story truly began when he finally moved into Plantation Bay’s pastry department. Rather than skip straight to advanced roles, he worked deliberately through every level of kitchen operations. This wasn’t just about learning techniques—it was about understanding the people he would eventually lead.
By the time he became Head Pastry Chef, he had performed nearly every job himself. That hands-on knowledge became invaluable during the pandemic, when his 12-member team faced furloughs. Instead of accepting the shutdown, Chef Gerard transformed the pastry operation into a takeaway business. On its opening day, the operation sold 500 pieces of ensaymada. Over the following months, he gradually brought his team back, proving that creative problem-solving and respect for people are just as important as technical skill.
During his time in Cebu, Chef Gerard created signature dishes that blended international technique with local flavor—most notably the Croissant de Mercedes, which married French pastry craft with the beloved Filipino brazo de Mercedes. This ability to honor both traditions would become central to his identity as a chef.
The Courage to Start Over: Leaving Cebu for London
After nearly a decade building a respected career at Plantation Bay, Chef Gerard faced a choice that many established chefs fear: walk away from security and start again in an unfamiliar place. He chose London.
The transition meant arriving as another pastry chef looking for opportunities, despite his established reputation back home. He took part-time work, explored product development at Crosstown, and built industry connections from scratch. Rather than rest on his Cebu credentials, he committed to continuous education—completing training at Le Cordon Bleu London, La Cuisine Paris, and specialized programs in gelato and advanced pastry techniques across Europe.
This mindset of treating education as an investment rather than an expense had roots in his Cebu days. While at Plantation Bay, he had funded advanced pastry training in Malaysia through personal savings and loans, viewing every course as a building block, not an expense. That philosophy carried him through his London transition and eventually to positions at OPSO in Marylebone and, in 2026, to his current role at Naya Mayfair.
Bringing Cebu’s Flavors to London’s Tables
For all the international training and prestigious kitchens, Cebu remains woven into Chef Gerard’s approach to pastry. He describes Cebuano cuisine and culture as a foundation—not something left behind, but something carried forward into every kitchen.
That foundation includes respect for local desserts and kakanin, an understanding of how to work with native ingredients, and an appreciation for flavors that evoke comfort and nostalgia. These lessons from Cebu inform his work at Naya Mayfair, where he now leads the pastry kitchen and continues developing dishes that speak to both tradition and innovation.
In 2026, Chef Gerard earned recognition as a finalist in the Hospitality category of the Forty Under 40 UK Awards, with the ceremony scheduled for November 8, 2026, at Hilton London Paddington. The nomination reflects not only his technical achievements but also his representation of Filipino culinary talent on an international stage.
What His Journey Teaches About Career Resilience
Chef Gerard has spoken about the importance of embracing unconventional paths. He notes that doubts, long hours, financial sacrifice for education, and moments of starting from scratch are not setbacks—they are the foundation of resilience and mastery. His career trajectory from Bacolod to Cebu to London demonstrates this principle in action.
His story is particularly relevant to Cebu because it shows how local experiences can remain part of a chef’s identity even after entering international kitchens. The techniques evolve, the venues change, but the memories and values behind the food travel with you.
Frequently Asked Questions
How did Chef Gerard transition from Cebu to London? After nearly a decade at Plantation Bay Resort and Spa in Cebu, he relocated to London, where he took part-time work, explored new opportunities at restaurants like Crosstown, and invested in advanced training at Le Cordon Bleu London and La Cuisine Paris, along with specialized pastry and gelato masterclasses across Europe.
What makes his approach to pastry unique? Chef Gerard blends French pastry techniques with Filipino flavors and local ingredients. His time in Cebu taught him to honor both traditions—as seen in creations like the Croissant de Mercedes, which pairs French croissant craft with the flavors of brazo de Mercedes.
Where can I follow or support his work? Chef Gerard is a finalist in the 2026 Forty Under 40 UK Awards’ Hospitality category. Those interested in supporting him can vote through the official Forty Under 40 UK awards website, where he appears under the Hospitality category. He currently leads the pastry kitchen at Naya Mayfair in London.
