HOLA is an experimental and eco-friendly kitchen, combining sustainability, creativity, and playfulness in every dish and cocktail. Creating gastronomical experiences for all five senses for pure pleasure and warmth in every bite.
It is a communal place with mid-century dining vibes, thoughtfully designed for sharing moments with friends and strangers alike. Boasting the scenic 30-seat bleachers filled with fluffy, almost dreamy cushions and pillow that keeps you in sheer comfort while sipping a cup of coffee, dining on a salad, or just getting some work done.
A diplomat in Culinary Arts and Pastry Science from the Center for Asian Culinary Studies. Guided and mentored by the multi-awarded Chef Gene Gonzales, he was able to edify his skills in hot & cold beverages, and have perfected the line of pastries for Cafe Padrino for four years.
Chef Najev also mastered his skills in serving plates of savory ala carte, bar chow, and breakfast for Two Seasons Resort in Palawan, Cravings in Molito Alabang, and for City Garden Grand Hotel respectively, and got promoted as a Sous Chef position for Firefly roof deck restaurant for years.
A Culinary Arts product of American Hospitality Academy, who honed experience in the USA early in her career, serving breakfast, cosmopolitan buffet, ala carte, and banquettes in Chateau on the Lake in Missouri.
After a year, she went back to her hometown to serve her fellow Filipino people her masterpiece and headed the bread and pastry team for Purple Oven. She also became the Jr. Sous Chef and Chef de partie for Wafu Japanese Fine Dining, City Garden Grand Hotel, and Encima Roofdeck Restaurant in City Garden Hotel in Makati.
Glenn started his career in the purchasing and service industry, a basic admin in front of a desktop, doing all the clerical work. Despite his eight (8) work-hours in the office, he never gave up and continued to master bartending every time the night clocks in.
After honing months of experience, Glenn finally got his big break. He became one of the top bartenders in the metro and was able to introduce a cocktail program from a cocktail bar in a resort. His passion for creating and innovating is unsurpassed, most often breaking flavor barriers to create intimate, extraordinary experiences with every sip of his mixes.
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