A rising star Filipino-American chef based in Washington, D.C.
Early Life and Career
Paolo Dungca was born in San Fernando, Pampanga, Philippines – a region known as the country’s culinary capital. He moved to Los Angeles at age 13 with his family. Dungca’s culinary career had humble beginnings:
- His first job in the food industry was as a dishwasher at Disneyland’s Golden Vine Winery restaurant.
- This experience sparked his passion for cooking and the fast-paced kitchen environment.
Rise in the Culinary World
Dungca’s career progressed rapidly:
- He moved to Washington, D.C. and worked at several notable restaurants, including Bad Saint and Vidalia.
- He gained experience working alongside acclaimed chefs like Kevin Meehan, Jeffrey Buben, and Tom Cunanan.
Current Ventures
Now in his early 30s, Dungca has established himself as a prominent chef in D.C.:
- He co-owns Pogiboy, a fast-casual Filipino restaurant, with James Beard Award winner Tom Cunanan.
- He runs Picoletto, a pasta bar.
- In 2022, he opened Hiraya, an upscale progressive Filipino restaurant featuring seasonal tasting menus.
- He recently opened Sari Filipino Kusina in Annandale, Virginia, focusing on Filipino comfort food.
Culinary Philosophy
Dungca is passionate about elevating and promoting Filipino cuisine:
- He aims to cook Filipino food with integrity while pushing the cuisine to the forefront.
- His approach blends traditional Filipino flavors with modern techniques and local ingredients.
Paolo Dungca’s journey from dishwasher to acclaimed chef and restaurant owner exemplifies the American Dream, particularly for Filipino-Americans in the culinary world.
