Oscarlito Fernandez Madregalejo’s rise from a street food vendor in Legazpi City to Dubai’s luxury dining scene captures the spirit of a new generation of young Filipino chefs—bold, inventive, and unafraid to bring regional flavors to the global stage. His story is one of grit, sacrifice, and a deep love for the Bicolano palate that shaped him.
Driven by necessity and creativity
Oscarlito, 29 years old, called “Caloy” or “Lada” by family and friends, hails from Barangay Lapu-lapu, Legazpi City, where his earliest ventures into food were rooted in and driven by necessity and creativity. To help in the family income and as a student taking up hospitality management in Tanchuling College, Legazpi City, he sold binalot na ulam around his neighborhood—simple meals wrapped and carried in a small basket. He also sold silog meals online during the pandemic. These beginnings taught him resourcefulness and discipline, long before he stepped into a professional kitchen.
On August 2021, with one year left before graduation, he made a life-changing decision: he left college and flew to Dubai to join his mother and older brother. His mother has worked in the fitness industry for 16 years, while his older brother has been in food and beverage and, later, graphic design for 11 years. His decision was a leap of faith, driven by the desire to build a better future for his wife and young sons who live with family back home.
Finding his calling in the kitchen
Caloy’s first job in Dubai was in a cloud kitchen, a food business with no dine-in service, focusing entirely on food delivery—far from glamorous, but rich in lessons. He pushed through burns, cuts, exhaustion, and self-doubt, determined to grow in a competitive culinary landscape.
His breakthrough came on December 2023 when he applied to and was accepted at CÉ LA VI Dubai, one of the city’s premier fine-dining restaurants. After a one-day trial, he earned his spot in the kitchen brigade. There, he discovered not just a workplace but a calling:
“Cooking gives me life—it’s my way of expressing creativity and love.”
The kitchen’s heat and pace have become his work rhythm, and the joy of seeing diners savor his dishes has fueled his drive.
Culinary face-off
In May 2025, the restaurant’s management sent Caloy to join a culinary competition by the International Center for Culinary Arts (ICCA) and organized by Hozpitality Group. Around 16 participants, including nationals from India and Myanmar, joined the cook-off held in partnership with Emirates Culinary Guild.
The winners for the 8th Middle East Chef Excellence Awards were announced on June 2 at the Address Skyview Dubai. Caloy emerged as one of the Top 3 finalists in the Hospitality Young Chef of the Year competition. Representing CÉ LA VI, he impressed the judges with a standout dish: US beef tenderloin, infused with Filipino and Japanese flavors, inspired by his Bicol roots.
He combined the creamy heat of Bicol Express, the smoky essence of tinutungang manok, and a finishing touch of togarashi, a blend of aromatic Japanese spice for a modern twist.
This fusion became a signature of his culinary identity—rooted in home, elevated for the world. He described his momentous achievement as proof that every sacrifice was worth it.
Bringing Bicolano flavors to premier dining
What sets Caloy apart is his commitment to bringing Bicolano flavors to premier dining. In a city where global cuisines converge, he champions the boldness of gata, sili, and smoked coconut—flavors that shaped his childhood.
His journey reflects a broader movement among young and aspiring Filipino chefs abroad: honoring regional heritage while embracing global techniques.
An OFW’s story of sacrifice and hope
Behind the accolades lies a story familiar to many OFWs. Caloy speaks openly about the emotional cost of working abroad—being away from loved ones, late night video calls with his wife and two boys despite the long work days, missing their birthdays and not seeing them grow. Yet he holds onto a mantra that carried him across oceans:
“Feel the fear and do it anyway.”
For him, success is not just professional—it is the promise of a better life for his family and the pride of representing Bicol on an international stage.
Building his legacy
Oscarlito Madregalejo stands today as one of Dubai’s rising Filipino culinary talents. His story resonates because it is both extraordinary and deeply Filipino: a blend of perseverance, creativity, and love for home.
He is not just cooking dishes—he is carrying a region’s soul into one of the world’s most dynamic dining capitals.
The header shows the terrace at Ce La Vi Restaurant at the Skyview Hotel in Dubai. This article was written by Jojo De Jesus for Dateline Ibalon, based on articles about Oscarlito Madregalejo that appeared in The Global Filipino Magazine Dubai, GMA News, the FB page of Tanchuling College Legazpi, Dept of Migrant Workers Region V, and written interviews (credit: Trip Advisor)