Chef Eric Valdez is one to watch. This unassuming man who was born and raised in the Filipino city of Makati is intensely dedicated to his craft, quietly ambitious, and deeply attached to his family. Eric earned a bachelor’s degree in hospitality management from Manila’s Adamson University and graduated from the American Hospitality Academy culinary school. He came to the United States in 2015 at 21 years old to pursue his career. In 2016, he moved to New York, where he worked at various restaurants before landing a line-cook position at Junoon, the Michelin starred Indian restaurant, where he met Chef Chintan Pandya. The two forged a strong working relationship, and when Chef Chintan left Junoon to open Rahi with Roni Mazumdar, the first person they hired was Eric as Chef De Cuisine. He was 25.

When Dhamaka opened in 2021, Eric was by Chef Chintan’s side. During Dhamaka’s development, they discussed their respective cultures and saw many similarities. It was Chef Chintan’s deep passion to present Indian food unapologetically that opened Eric’s eyes to how the food of his culture was being represented in restaurants. He approached the two partners with the idea of one day opening a Filipino restaurant that would showcase the cuisine as the group did with Dhamaka, Semma, Adda, and Masalawala & Sons, which each focus on regional Indian cuisine. The idea went on the front burner as Unapologetic Foods grew. Now, due to their unwavering working relationship, Eric is Executive Chef and Partner at Naks, a Filipino restaurant that salutes his heritage, and the first Unapologetic Foods restaurant outside of Indian cuisine.

At Naks, Eric is proud to present the food he grew up eating, whether it be from a fancy hotel restaurant or the kitchen of his mother, for whom Eric proudly admits, he does all this for. So much so, that he has her name tattooed on his right arm in Alibata (script used by pre-colonial Filipinos). It reminds him that although they are separated by about 8,500 miles, she is at the stoves with him daily. Says Eric, “We should not be afraid of our own cuisine and culture. We always apologize that our food is smelly, garlicky, and brown in color. Instead of downgrading our own culture, we should embrace and appreciate its own beauty”.