About Chef Danny

Danny de la Cuesta’s creative and artistic career spans three decades of prolific output in design, training and consultancy. He graduated in the University of the Philippines College of Mass Communication majoring in Broadcast Communications. He pursued his Second degree in Business Management with concentration in Fashion Marketing at the Fashion Institute of Technology, New York University, USA. He has been designing fashion since the late 70’s, with rich local and international exposures through retail, export and fashion shows. In 1994, he opted to broaden his horizon by extending his artistic calling by means of embarking into a career in Culinary Design. He became the first National Champion of the San Miguel Culinary Cookfest which paved him to pursue a Diploma in Culinary Arts at the Le Cordon Bleu Escole di Cuisine, London Campus, England under the tutelage of Chef Michel Boucheret. He was the past Editor in Chief of Cook Magazine and an active member of The Creative Media Professionals Guild of the Asia and the Pacific.

Sunday, August 5, 2012

Ilocano cuisine right in the heart of the Metro




Celebrated Celebrity Chef Danny de la Cuesta brings another innovation combining authentic Ilocano heritage cuisine when he recently launched the “Comida Ilocandia” a thematic Ilocano bistro.

Chef Danny provides his guests with facilities for dining famous Ilocano slow cooked recipes. He engineered his Bagnet, Adobo Seco, Crispy Dinuguan, Tinuno and Higado to meet universal cooking & palatability standards. 

Comida Ilocandia is open daily from lunch to dinner ready to bring more and new dishes to food lovers. Located along Timog Avenue in Quezon City.
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