01/12/2025
Being a chef from Brgy. Bato, Taytay, Palawan and now working in Singapore has always felt like carrying two kitchens in my heart — the one I grew up in and the one I work in today.
Recently, Palawan Times published a feature on my journey as a Palaweño chef now based in Singapore. The article shares how I started in Palawan, how I moved into hotel events and banqueting, and how my team and I are working to reduce food waste and bring more sustainable, meaningful cooking to large-scale operations.
In the feature, they talk about my roots in Palawan, my current role in Singapore’s hotel scene, and the pride of carrying our local flavors to an international audience. It’s a reminder that even if you’re cooking thousands of meals a day, it still comes down to the same things: respect for ingredients, discipline in the kitchen, and cooking with emotion and intuition.
I’m incredibly grateful to Palawan Times for shining a spotlight on my story and, more importantly, on the talent and potential of Palaweños working around the world.
You can read the full article on Palawan Times here: https://palawantimes.com/palaweno-chef-namamayagpag-ngayon-sa-singapore/
This feature also motivates me to push harder on the projects I’m building — from reducing food waste in hotel banquets, to creating cookbooks and digital platforms that connect comfort food, sustainability, and Filipino hospitality. This is just one chapter, and there’s a lot more cooking behind the scenes.
Isang Palaweño Chef ang gumagawa ng ingay sa bansang Singapore, siya si Sixto Carreon na tubong Brgy. Bato sa bayan ng Taytay, na kilalang nagsisilbi ng mga luto nyang pagkain sa mga high profile na tao gaya ng mga Diplomats, Ambassadors, Celebrities at mga sports icon na bumibisita sa Singapore. S...
