Jorge Mendez: The Measure of a Chef

On a day built around grand gestures, it was a simple act of kindness that revealed the true character of chef Jorge Mendez.

It was Valentine’s Day, a night many reserve for a special meal. For one woman, an unplanned breakup led to her canceling her reservation at Mōdan, the Japanese restaurant helmed by Mendez. She sent an honest email, making no excuses, sharing her heartbreak. (Story continues after video.)

What happened next was unexpected. Instead of a routine cancellation, Mendez and his team responded with empathy that extended beyond the kitchen. They refunded her in full and extended an invitation to come back anytime, on Valentine’s or any other day, with no charge.

“Chef wants you to still feel love in another form,” they wrote. The message was simple yet profound. No one deserves to feel alone on a day meant to celebrate it.

Moments like this show what hospitality can be at its best, with food as an expression of care. The gesture captured something essential about Mendez, a chef who understands that food is about connection, comfort, and sometimes, healing. It wasn’t meant to make headlines, but it did.

“We just felt bad for her,” he says. “No one should be sad during Valentine’s Day.”

The story resonated widely, offering a glimpse into the philosophy that has shaped Mendez’s career and guided his rise in the culinary world.

After earning his culinary degree at Global Academy, Mendez honed his craft across some of the world’s most dynamic food cities, from the Philippines to Japan and Singapore. Along the way, he trained under respected mentors who each left a distinct mark on him. He learned precision and to trust his instincts.

From Margarita Forés, he learned humility and the importance of treating both people and ingredients with respect. These influences would later converge in a style that is both disciplined and deeply personal.

At home, he is a husband and father of two. That connection to family is why his food resonates, why his restaurants feel distinctly his own.

“I always tell people I make food out of my memories,” Mendez says. “All of my concepts come from moments with my family. I want people to celebrate together. I always look for something I can call mine.”

That way of thinking has defined every venture he’s taken on. While Mōdan may have catapulted him to wider recognition, it is far from his only achievement.

Early in his career, Mendez worked closely with Margarita Forés, becoming one of her trusted collaborators and eventually serving as Research and Development chef for her restaurant group. He later explored Japanese comfort food through his first restaurant, Ohayo in San Juan, which he has since rolled out to other locations. This experience allowed him to reconnect with the cuisine in a more intimate, accessible way.

His culinary curiosity didn’t stop there. He ventured into Thai cuisine with Some Thai, a concept that reflects his affection for bold, vibrant flavors. A success from the get-go, he has since opened a second branch, and there are more on the way.

Last year, he introduced two new concepts: Mugen, a ramen spot that quickly developed a following for its soulful bowls; and Makanai, a modern casual Japanese restaurant, where he continues to push boundaries and draw parallels to the progressive approach seen at Mōdan, while making it more approachable to a wider audience.

Despite the diversity of his concepts, a common thread runs through them, even as each restaurant stands on its own.

“I think of my restaurants differently, they all have different stories,” he explains. “No one can have the same story as your own. That’s where uniqueness comes from.”

For Mendez, Japanese cuisine holds a particularly deep emotional connection, a medium through which he expresses memory and feeling. His dishes are often guided less by recipes and more by instinct, shaped by his experiences, both personal and professional. This intuitive approach has become a hallmark of his work.

It is perhaps this balance that earned him recognition from the Michelin Guide. Mōdan was named a Michelin Selected restaurant while Some Thai received the Bib Gourmand distinction for its quality and value. These accolades reflect his ability to reinterpret familiar Asian flavors with originality while staying true to their origin.

Even so, Mendez remains focused on growth. Later this year, Mōdan is set to move from its Quezon City location to a larger, more refined space in Greenhills with expansive views.

“Life has taken me beyond what I could have ever dreamed of,” he says.

“I have the power to create my own empire and teach other chefs. I am not what I dreamed of, I am beyond that.”

This sense of purpose extends to how Mendez approaches service, with his belief that the dining experience goes far beyond what is plated.

“When I think about service, I’m not just thinking about the food,” he says. “It’s about how we communicate with the diners and anticipate their needs, and take care of them.”

It’s a philosophy he learned from Forés, whose emphasis on genuine hospitality continues to influence him today.

Mendez is focused and serious when needed, but quick to put others at ease with his disarming smile. It’s a demeanor that reflects both discipline and warmth.

He also credits his growth to those around him, including his junior chefs. Watching their pace and approach, he says, has taught him the value of slowing down, of being present in the process.

It’s a reminder that even at the height of success, there’s always room to learn.

This article originally appeared in Robb Report Philippines’ Food and Drink Issue, April 2026.

Photographs courtesy of Sonny Thakur
Videography: Gian Escamillas
Editing and Color Grading: Aqi Ticzon