THE KING OF BAGUIO’S KITCHENS
Born and bred in idyllic Southern Ireland, surrounded by farmlands with produce ripe for harvest, instilled within Chef Billy King the value of utilizing only the freshest ingredients one can have.
“The neighboring communities had literally homegrown products. We grew our own fruits and veggies in our gardens, we fished for our own seafood from nearby rivers and seas. We even raised cattle and sheep for our meat,” he reminisced, with his signature tousled jet black hair, grown stubble, in his double-breasted chef’s attire, long black apron over his black trousers, and a kerchief around his neck not just for décor. Sans a toque, he had on a distinctive pair of red clogs.
