Filipino food in LA is undergoing a renaissance, with chefs coming together to both embracing tradition, form communities and explore new depths of their cuisine, together.

For Chase Valencia of LASA, their path to opening a restaurant became a much closer reality through an incubator called Unit-120, where the chefs were able to test out their concepts three nights a week and place themselves at the forefront of Los Angeles’ next generation of Filipino chefs. Isa Fabro of Unit 120 also works out of the space, making desserts that pay homage to her Pinay roots. 

Join Life & Thyme founder Antonio Diaz for a conversation on The Migrant Kitchen, with Chase Valencia of LASA and chef Isa Fabro of Unit 120 sharing their journeys, lessons learned, thoughts on the rise of Filipino food in LA, and how they see this new model of launching restaurants moving the craft forward.