John Kevin Navoa and Raul Dolatre are the co-founders and chefs behind Hapag, a contemporary Filipino restaurant dedicated to expressing Filipino cuisine through a modern yet culturally grounded lens. Born and raised in Manila, John Kevin Navoa discovered his passion for cooking during a solo journey across Southeast Asia, where he was deeply inspired by the region’s diverse flavours and culinary traditions. He studied at KDU University College in Malaysia and trained in a highly acclaimed contemporary kitchen, experiences that shaped his refined, technique-driven approach. His cooking at Hapag is rooted in Filipino heritage, with a strong focus on balance, precision and innovation.

Fermentation plays a central role in his work, particularly in expanding the possibilities of plant-based ingredients, while remaining respectful of cultural identity and history. Raul Dolatre began his culinary path in his aunt’s kitchen before formal training at the Center for Culinary Arts. He gained extensive professional experience across Asia, later joining the Wildflour Group, where he contributed to the opening and operation of several successful restaurants. In 2014, he opened Alley, a neighbourhood bistro that marked a significant step in his evolution as both chef and entrepreneur. His international training in globally recognised fine dining kitchens further refined his discipline and technical approach.

Together, Navoa and Dolatre first launched Hapag Private Dining in 2017, laying the foundation for Hapag as a platform to champion Filipino cuisine with purpose, depth and contemporary relevance.