Aaron Isip is a Filipino chef whose culinary journey spans from Manila to Paris and back, uniting French precision with the warmth and soul of Filipino cuisine. At 21, he moved to Paris, training in some of the city’s most respected kitchens, including Apicius, Senderens, and Restaurant Dix-Huit. These formative years instilled in him a deep respect for seasonality and craftsmanship—values that continue to define his cooking. His talent was recognised early when Gault et Millau named him Chef Espoir 2015 for Île-de-France.

In 2016, Isip returned to Manila, launching Balai Palma, a private dining concept that blended French technique with local ingredients, earning him a devoted following. Building on this success, he opened Kasa Palma in April 2024 in Poblacion, Makati—a multi-concept restaurant offering tasting menus, family-style dishes, and à la carte options.

Isip’s cuisine is island-inspired, rooted in French technique and enriched with Filipino, Latin, and Southeast Asian influences. In 2025, he received international recognition with a one-knife distinction at The Best Chef Awards, affirming his role as a leading voice in shaping modern