"Chef Chele Gonzalez's one-Michelin-star BGC table turns indigenous Filipino produce into a tasting-menu journey — book it for the country on a plate."
About Gallery by Chele
Gallery by Chele is the BGC flagship of Jose Luis 'Chele' Gonzalez, the Spanish-born chef who trained at elBulli, Arzak, Mugaritz, Nerua and El Celler de Can Roca before making Manila his home. The restaurant won its first Michelin star in the 2026 guide (announced in October 2025), and builds its tasting menus entirely around indigenous Filipino ingredients sourced through partnerships with local farmers and fishermen.
It sits among Manila's best tables. Compare the one-star Toyo Eatery, the one-star Helm and the modern Filipino Metiz, or browse the wider tasting-menu picks.
The Kitchen
The format is tasting menu only: a six-course or ten-course journey, each available in a vegetarian or a fish-and-meat version, that showcases Filipino produce through technique learned in the world's most experimental kitchens. The signature is the Fired! Pulpo — an octopus dish Chele calls 'an octopus that wants to be a chicken,' inspired by Bacolod's chicken inasal, marinated in vinegar and annatto oil and grilled.
It is top-tier dining for the city: the six-course menu runs ₱5,800 and the ten-course ₱7,200, with vegetarian versions at ₱4,700 and ₱5,900, plus pairings. There is no a la carte — you commit to the menu.
The Room
The room is a calm, nature-inspired dining gallery in the VST Building in BGC, designed to frame the food rather than compete with it — muted tones, natural materials and an open kitchen at its heart. Service is precise and personal, walking you through each course and the indigenous ingredient behind it. With a single tasting format, the evening unfolds as a guided journey through the Philippine larder.
Best for a special tasting-menu dinner
Gallery by Chele suits a special tasting-menu dinner — the intimate room and chef's-journey format make it a natural anniversary or proposal table, and a memorable way to host a guest. For more of the city's tables, see Toyo Eatery or browse the full Manila dining guide.
Not for
Not for a casual a la carte dinner or fussy eaters — there is one multi-course tasting menu, the kitchen sets the courses, and the spend is firmly special-occasion.
Frequently Asked
What is Gallery by Chele known for?
Chef Chele Gonzalez's tasting-menu ode to indigenous Filipino produce in BGC; it won one Michelin star in the 2026 guide and is known for the Fired! Pulpo, an octopus dish inspired by Bacolod chicken inasal.
How many Michelin stars does Gallery by Chele have?
One. It was awarded its first Michelin star in the 2026 Michelin Guide to the Philippines, announced in October 2025.
How does the menu at Gallery by Chele work?
It is tasting menu only: a six-course or ten-course journey, each in a vegetarian or fish-and-meat version, built around Filipino ingredients; there is no a la carte option.
How much does Gallery by Chele cost?
The six-course menu runs ₱5,800 and the ten-course ₱7,200, with vegetarian versions at ₱4,700 and ₱5,900, plus optional wine pairings.
Where is Gallery by Chele?
In the VST Building in Bonifacio Global City, Taguig, Metro Manila; the chef is Spanish-born Jose Luis 'Chele' Gonzalez, who trained at elBulli and El Celler de Can Roca.
Reserve a Table
Reserve at Gallery by Chele
Book via the Gallery by Chele website; the small room and single tasting format mean reserving well ahead, especially since the Michelin star.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
AddressVST Building, 5th Avenue cor. 26th Street, Bonifacio Global City, Taguig, Metro Manila
NeighbourhoodIn Bonifacio Global City (BGC), Taguig
CuisineModern Filipino (tasting menu)
PriceSix-course tasting menu ₱5,800 and ten-course ₱7,200; vegetarian menus ₱4,700 and ₱5,900
Dress CodeSmart elegant
SeatingIntimate dining gallery with open kitchen; tasting menu only, booking required
ReservationBooking required; six- or ten-course tasting menus only
