Dining

Helm Chef Josh Boutwood Launches The Nomad Series of Collaborative Dinners

Boutwood seeks to collaborate with fellow culinary nomads in the dining industry and his first dinner is in partnership with Old Manila's chef de cuisine.
IMAGE THE PENINSULA MANILA
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What happens when some of the best culinary minds in the world come together to collaborate? In the eyes of Josh Boutwood, the notable chef behind two of Manila’s most progressive dining establishments, Helm and Savage, and the central figure behind The Nomad Series, the answer is always “magic on a plate.” A rising star in Manila’s dining scene, Josh began his career working as a dishwasher in his mother’s restaurant in Boracay and has since worked as a line cook in Spain and Sweden.

“I am a chef. Born in one country. Raised in another,” says Boutwood.  “I make food that is inspired by many traditions that are not necessarily my own. The world is my home and my diners are better because of it. I am a culinary nomad.”

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Josh Boutwood, the chef behind Helm, Savage, and now the Nomad series.
Photo by THE PENINSULA MANILA.

Seeking to engage, dialogue, and ultimately, co-create with other culinary nomads like himself who are defining what global gastronomy is, Boutwood is slowly assembling a roster of guest culinary talents who have been born and raised in a culture other than their own, or who are working in a country that is not native to the cuisine they are currently putting forward.  

The series launches tomorrow, July 4, at Helm, with two seatings 6:00 p.m. and 8:30 p.m. For the first collaboration, Boutwood will be joined by Allan Briones, chef de cuisine of Old Manila at The Manila Peninsula Hotel. Briones, who trained under three-Michelin starred Marco Pierre White in London and Abu Dhabi is the first Filipino to have been appointed chef de cuisine at Old Manila. Together, Boutwood and Briones will create an eight-course tasting menu that highlights their individual culinary philosophies. The two are joined by Rico Deang, The Peninsula’s beverage manager, who will concoct cocktails that complement the flavors and aromas of the chefs’ menu.

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Old Manila chef de cuisine Allan Briones
Photo by THE PENINSULA MANILA.

Old Manila beverage manager Federico Deang
Photo by THE PENINSULA MANILA.

This experience is priced at P4,900 with a 10% ticketing service fee. For reservations, please visit Ticket2Me.net

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Alicia Colby Sy
Executive Editor
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