Woldy Reyes is a chef and the author of the acclaimed cookbookIn The Kusina: My Seasonal Filipino Cooking, which debuted in April 2025. Recognized as one of New York City’s top culinary talents, Woldy has been featured inVogue,Bon Appétit,New York Magazine,Cultured Mag, andFood & Wine. His work has also been celebrated byWallpaper as a creative force shaping America’s culinary landscape.

As a first-generation Filipino American, Woldy infuses contemporary dishes with vibrant flavors and colors inspired by his heritage. Most recently, he has expanded his reach through exclusive hospitality residencies, including his curated culinary series at Palm Heights in the Cayman Islands and Susurros del Corazón, Auberge in Mexico. Whether through his published work or intimate dining experiences, Woldy continues to redefine modern Filipino-American cuisine. He splits his time between Brooklyn and upstate New York.

Today, we’re sitting down with Woldy to talk about his upbringing in LA, career transitions, and the creative act of cooking.

We have to start with a simple one: where did your love for food (and cooking) begin?

I discovered my passion for cooking after transitioning from a career in fashion to food, which ultimately led me to the launch of my catering business, Woldy Kusina, in 2016. My love for cooking is deeply rooted in my childhood memories of being in the kitchen with my grandmother - Lola Dominga and the dishes she fed me and my brothers with.

What dish do you most associate with your upbringing? 

My formative food memory of my life is my dad's Kalderetang Kambing (Celebratory Goat Stew). Growing up in LA, my dad would take us to a local farm to pick out a live goat for butchering! Talk about sustainable, farm-to-table cooking. I’ll never forget the robust, unapologetically Filipino aroma of the goat simmering for hours in our backyard with onions and garlic. That rich, terra cotta-colored stew was pure comfort.

Before cooking, you previously worked in the fashion industry. Are there any similarities you notice between food and fashion? 

My journey merged my two great loves: fashion and food. For me, cooking is the ultimate creative discipline because it’s about sharing a point of view and a story, using colorful ingredients to compose a dish. Ultimately, it’s about expressing yourself, whether through clothing or through food.

What was that career transition like for you?

To be honest, the transition wasn't easy. Navigating a completely new path and building a business from scratch was hard. When you're your own boss, the uncertainty is real, and you have to dig deep to find the motivation to show up every day. Over time, this journey has taught me so much about myself. It’s one thing to be a team player, but it’s another to realize you are responsible for people’s livelihoods—that kind of responsibility carries a lot of weight. But pushing through and finding that inner self-motivation is exactly what being an entrepreneur is about, and honestly, I love it. 

To us, cooking is both an act of love and an expression of creativity. Where do you find inspiration for your work? 

I love drawing inspiration from my own culture, but living in New York means I’m constantly surrounded by an incredible mix of other traditions, too. Between my city, my travels, the creatives I follow, and my late-night social media scrolls, I’m always learning. I’m constantly keeping my eyes—and my taste buds—open to new flavors and ideas.

We know that seasonality is a huge factor in your cooking. Now that it’s summer, what produce are you relying on more? 

Tomatoes are my favorite summer fruit — they really are the crown jewel of the season. 

Can you share a recipe with us that you have on repeat? 

My Creamy Whipped Tofu on page 56 of my cookbook: In the Kusina  has become a staple at all of my private events. I use it as a dip for crudités and crackers, or as a base sauce for sautéed vegetables. The secret ingredient behind its rich flavor and velvety texture is west~bourne’s extra virgin avocado oil.

Creamy Whipped Tofu

1 block (14 oz / 400 g) block firm tofu, padded try with a paper towel

1 garlic clove 

1 tsp kosher salt 

1 Tbsp miso paste 

2 Tbsp rice vinegar 

2 Tbsp extra virgin avocado oil, west~bourne 

Using your hands, crumble the tofu into small, chunky pieces into the bowl of a food processor. Using a microplane, grate the garlic in with the tofu. Add the rice vinegar and miso and season with salt. Blend until smooth, 3 to 5 minutes. While it’s blending, stream in the avocado oil. Transfer the whipped tofu to an airtight container and refrigerate for up to 2 weeks. 

What is your favorite way to use avocado oil? 

See my answers above ;)

You’re the expert, so we’re going to need your must-hit spots for Filipino food in NYC and LA.

NYC - Tito Rad’s Grill (Woodside, Queens) My ultimate refuge for authentic Filipino comfort food that feels just like mom’s cooking. The family-run energy makes you feel right at home. Must-orders: The Kare-Kare, Pancit, and Lumpia Shanghai.

Los Angeles - Kuya Lord (Melrose Hill). Chef Lord Maynard Llera was awarded a James Beard Award in 2024 for Best Chef: California. As an LA native, seeing Filipino food get the recognition it deserves is an incredible feeling! You have to get the Kuya Tray. If you know, you know!

Last thing—what’s exciting you most in the food world these days?

The most exciting thing right now is seeing Filipino food finally have its well-deserved moment, and I am thrilled to be a part of this movement.