Jappy Afzelius is a New York-based Chef focusing on sustainability and seasonality.
I play an active role in both the Filipino American community and in my neighborhood with the aim of promoting Philippine Food and Culture in New York City.
© 2019 - Joshua Bright for The New York Times
My Background
I am currently the Executive Chef of Tsismis NYC, a Filipino American restaurant and wine bar serving an eclectic menu in the Lower East Side of Manhattan.
PROFESSIONAL
Tsismis NYC
New York, USA
Executive Chef / 2018 - Present
Manila Social Club
Brooklyn, USA
Executive Sous Chef / 2016 - 2017
David Burke Frabrick
New York, USA
Tournant Cook / 2015 - 2016
Benoit Bistro
by Alain Ducasse
New York, USA
Garde Manger / 2014 - 2015
Chez Allard Bistro
Paris, France
Garde Manger / 2013 - 2014
ACADEMIC
University of Gastronomic Sciences
Pollenzo, Italy
Masters in Food Culture and Communications
2017 - 2018
Enderun Colleges
– École Ducasse
Manila, Philippines / Paris, France
Culinary Arts Certificate
2012 – 2014
©2019 - John Kernick for The New York Times
“Mr. Afzelius’s cooking is loose, unfussy and liberated. He tosses tradition under the bus when it suits him. The result is Filipino-American drinking food that tends to be charmingly offhand.”
At Tsismis, Filipino-American Drinking Food Worth Talking About
Pete Wells, New York Times
“Here, chef Jappy Afzelius has concocted a menu that teems with multiple options in every section […] When it comes to the menu at Tsismis, the gossip is spreading.”
Emma Orlow, Time Out New York
Follow me on instagram @republikakulinarya
