Jeepney Press / Joey Mendoza

Meet the Chef behind Philippine Food Fair at Imperial Hotel - Chef Mareve Pajarillo Inomata

Chef Assistant turned-Sous Chef, Mareve Inomata talks at the Philippine Food Fair on promoting Philippine tourism with modern Filipino fusion cuisine.

In April 2022, The Philippine Food Fair was held at Parkside Diner of the renowned Imperial Hotel Tokyo to celebrate the 65th Anniversary of the Normalization of Diplomatic relations between the Philippines and Japan. The Philippine Food Fair was supported by the Philippine Embassy and Philippine Department of Tourism o ce in Tokyo.

During the event, the Parkside Diner offered a special menu of modern and authentic Philippine cuisine that also caters to Japanese market and taste.

The main dishes included :

1. Ukoy with Chili mango sauce, garnished with vegetables - Crispy texture, deep fried vegetables shrimp, pumpkin, onions, carrots, etc

2. Pork Adobo with Coconut Cream and Lemongrass aroma - Slowly simmered pork with vinegar, garlic, bayleaf, black pepper, coconut milk, lemongrass leaves

3. Vigan Longanisa Burger topped with cream cottage cheese and a slice of pineapple, served with side dish sweet potato - Minced pork sausage marinated with spices.

Dessert: Banana roll Turon with Coconut Mousse Refreshing Drink: Water lily made from Calamansi Juice

All About Mareve

Chef Mareve Pajarillo - Inomata hails from Manila, Philippines. She obtained a bachelors degree in Hotel and Restaurant Management, Cake & Wine licenses and certifications, and earned a Japanese Cuisine diploma from the prestigious Le Cordon Bleu Japan.

She has worked in 5-star hotels, Michelin starred restaurants, and have organized various private dining events in Japan, and the Philippines.

Most recently, Mareve was selected as one of the international chefs to cook for the 2020 Tokyo Olympics & Paralympics. She has also participated in various Philippine Embassy and Department of Tourism projects in Tokyo

In 2021, she joined the Nakanojo Global Food Design Competition representing Philippines. Her entry food design “Suman”, using buckwheat, won the Platinum prize.

As part of her advocacy, Mareve also aims to organize food events in Tokyo with proceeds going to charitable institutions in the Philippines. She invites everyone to join her in this endeavor.

Chef Mareve Pajarillo Inomata