RÉPUBLIQUE + THE SALTY MAGAZINE DINNER SERIES
LIMITED AVAILABILITY FOR THIS UNIQUE COLLABORATION DINNER!
Salty Magazine and Chefs Walter and Margarita will welcome guest chefs Aisha Ibrahim and Thomas Raquel for a unique dinner showcasing the creativity and innovation of progressive Filipino cuisine on Thursday, April 24th. Reservations for this celebration of culinary artistry with a creative six course tasting menu are limited and available on OpenTable.
Aisha Ibrahim, born in Mindanao, Philippines, immigrated to the U.S. at six and began her culinary career in 2006 after leaving a college basketball scholarship. She trained in top kitchens like Aqua, Commis, and Manresa, and later led Aziamendi in Thailand. Now Executive Chef at Canlis in Seattle, she’s been recognized as a Food & Wine Best New Chef (2023), a TIME 100 NEXT honoree (2024), and a 2025 James Beard semifinalist.
Chef Thomas Raquel, a Los Angeles native, left a medical path to pursue pastry, training at CSCA and staging under Pierre Hermé in Paris. He honed his craft at top kitchens like Lucques, French Laundry, and Acadia before becoming Executive Pastry Chef at Le Bernardin at age 27. A James Beard Outstanding Pastry Chef nominee, he’s known for his inventive, seasonal creations crafted with precision.
We look forward to sharing this experience with you!
LIMITED AVAILABILITY FOR THIS UNIQUE COLLABORATION DINNER!
Salty Magazine and Chefs Walter and Margarita will welcome guest chefs Aisha Ibrahim and Thomas Raquel for a unique dinner showcasing the creativity and innovation of progressive Filipino cuisine on Thursday, April 24th. Reservations for this celebration of culinary artistry with a creative six course tasting menu are limited and available on OpenTable.
Aisha Ibrahim, born in Mindanao, Philippines, immigrated to the U.S. at six and began her culinary career in 2006 after leaving a college basketball scholarship. She trained in top kitchens like Aqua, Commis, and Manresa, and later led Aziamendi in Thailand. Now Executive Chef at Canlis in Seattle, she’s been recognized as a Food & Wine Best New Chef (2023), a TIME 100 NEXT honoree (2024), and a 2025 James Beard semifinalist.
Chef Thomas Raquel, a Los Angeles native, left a medical path to pursue pastry, training at CSCA and staging under Pierre Hermé in Paris. He honed his craft at top kitchens like Lucques, French Laundry, and Acadia before becoming Executive Pastry Chef at Le Bernardin at age 27. A James Beard Outstanding Pastry Chef nominee, he’s known for his inventive, seasonal creations crafted with precision.
We look forward to sharing this experience with you!
