Spotlight Feature: Woldy Reyes
exclusive summer recipe: Kamatis with Herby Fish Sauce
you guys, I am SO excited about this one.
I finally got to sit down with Woldy Reyes – chef, cookbook author, and honestly just the sweetest human. his debut cookbook, In the Kusina, came out right around the same time as Tahini Baby, and I LOVED seeing our books sitting pretty next to each other throughout my book tour (the photo below is from Bold Fork Books in Washington!)
Woldy is first-gen Filipino, and his food is so gorgeous and creative. he has been recognized as one of NYC’s top culinary talents and has been featured in Vogue, Bon Appétit, New York Magazine, Food & Wine, and more. Woldy has also expanded his work to exclusive hospitality residencies, including his curated culinary series at Palm Heights in the Cayman Islands and Susurros del Corazón, Auberge in Mexico. basically, he is a POWERHOUSE.
we talked about his Filipino heritage, the food memories that made him who he is, and his hosting philosophy. and, of course, we also snagged his favorite restaurants in New York right now.
oh! and he’s sharing an exclusive recipe with us (yay!!) – Kamatis with Herby Fish Sauce (“kamatis” is “tomato” in Filipino). bright, poppy, and perfect for this season.
let’s dive in!
xo,
e
Q&A
Eden: Congratulations on the most gorgeous debut cookbook!! Tell me about what kind of person/cook would love your book. What was it like writing this book and then seeing it out in the world for the first time?
Woldy: This cookbook is for everyone who loves cooking, and especially for folks interested in learning more about Filipino flavors. I’m all about bringing my own perspective of Filipino cooking into every kitchen. Rather than a straightforward look at traditional cuisine, I reimagine the classic dishes and give them my own twist for the curious palate—rendering them lighter, fresher, seasonal, and more plant-driven, with an emphasis on feeling nourished and wholesome.
To be honest, conceiving this book was a challenge. It really pushed me in a new creative direction regarding the way I cook. I’m naturally an intuitive cook, so writing down recipes forced me to document how I’ve approached food over the years. In a way, I felt like I was writing my family’s history so people could understand who I am as a chef. Because of that, it feels liberating to have a piece of me out in the world, and to see folks feeling excited about cooking my recipes. Seeing folks cook from my cookbook is deeply special because I get to connect with them and create a dialogue.
E: That must have felt so cathartic! I love that the book celebrates your Filipino heritage and your experience growing up in Southern California. What are your earliest food memories? And how did you approach bringing them to life on the page? Do you feel like writing this book changed or deepened your relationship with Filipino food?
W: I have two distinct, contrasting memories from my childhood in Walnut, a suburban neighborhood east of Los Angeles. The first is of my twin brother and me accompanying our father to a local farm on a grim errand: picking out a goat that would be butchered and handed back to us in a neatly wrapped package. Later, it would simmer for hours in a massive caldron in the backyard with sautéed onions and a mountain of garlic, filling the air with a robust, perfumed aroma. My family was unapologetically Filipino, and I smile thinking about it now. The ultimate reward came when we sat together to feast on Kalderetang Kambing—a celebratory, decadent goat stew. Its deep, terracotta-colored broth, laced with warming spices and served over a bed of warm rice, provided a profound sense of comfort that has stayed with me ever since.
My other memory is spent in the sanctuary of my Lola’s garden. She was immensely proud of her yard, frequently snipping fresh ingredients to immediately toss into a hot pan. Watching food travel directly from the ground to the stove, and finally to the plate, left a powerful impression on me—one that echoes deeply in my own home garden today. These two foundational recollections have fueled my entire career as a chef and ultimately birthed In The Kusina. Through it, I hope to inspire people to cook intuitively with the seasons while beautifully incorporating the vibrant flavors of my Filipino childhood.
The journey of creating this book only deepened my passion for exploring the true soul of Filipino cooking. It’s a continuous exploration of my identity through food, and I’m excited to be on it!
E: I love how vivid your descriptions are. It’s amazing how formative those childhood memories can be.
So, I know this is an impossible question…but what’s the one recipe you hope every single reader actually makes? And which one do you think is a total sleeper hit?
W: To really understand my interpretation of Filipino cooking, folks should make my Mushroom Adobo recipe. Adobo is a humble, one-pot dish that packs rich flavor—it’s umami-rich, pleasantly tart, and decadent. My family made adobo daily; it’s incredibly easy to prepare and best served alongside steamed jasmine rice. It is pure comfort on a plate.
The sleeper hit has to be the Calamansi Marmalade. Calamansi is a small citrus fruit traditionally used as a fresh condiment squeezed over stir-fried noodles. I reimagined this fruit by transforming it into a robust, sweet-and-tart marmalade that folks can slather on buttery toast!
E: You have an incredibly successful catering brand, Woldy Kusina, which you started building in 2016 (!!) – how has the landscape changed since then? How do you navigate such a rapidly changing industry while staying focused on your brand’s core values?
W: Today, I see so many exciting and creative food displays and installations—a trend that has truly blossomed over the last five years. Folks are more invested than ever in creating abundant food displays for both their guests and their smartphones to enjoy. When I started ten years ago, I was definitely pushing the boundaries of what catered food could be, always wanting to celebrate food that was both beautiful and inviting. For me, staying true to who I am means honoring my culture and serving food that genuinely reflects that.
E: What advice would you give to someone learning to host about creating a menu? Any tips for making it less overwhelming/intimidating?
W: When I design a menu, I start by exploring the farmer’s market to see what’s in season. The market not only inspires the dishes I create but also influences how I style the table. Showcasing the season’s bounty—whether in a vibrant crudité platter or simply roasted vegetables—sets a festive and abundant tone for any gathering. A great party menu is all about offering a variety of easy, colorful bites. What can break it is neglecting to account for different dietary needs. As the host, it’s essential to ensure there’s something for everyone to enjoy!
E: Did you always see yourself working in the food industry? What do you think every aspiring chef should know before starting their career journey?
W: I definitely saw myself working in food from an early age because I was so enamored with my early food memories of being with my family—and how they respected food as a way to connect, nourish, and celebrate. Additionally, my fondness for watching Ina Garten and Martha Stewart, and how they romanticized cooking and hosting, left an everlasting impression on me. They are my heroes!
Chefs should know how to treat people kindly and be compassionate!
E: What’s a food opinion or flavor combination you love (or hate!) that might surprise people?
W: Dill and Coconut ;)
E: Favorite restaurants in NYC right now?
W: Bangkok Supper Club, Papa San, Tito Rad’s Grill, The Polo Bar, Odeon.
E: Tell us about the exclusive recipe you’re sharing with us from In the Kusina!
W: Summer is here, and one of my favorite summer ingredients is the tomato. So, I’m sharing my salad recipe for Kamatis with Herby Fish Sauce. “Kamatis” in Tagalog means tomato. Packed with flavor, this herbaceous fish sauce pairs beautifully with the crown jewels of summer to make a vibrant, juicy tomato salad!
Kamatis with Herby Fish Sauce
Herby Fish Sauce (MAKES 11⁄2 CUPS [370 ML])
Ingredients
2 poblano chiles
1⁄2 cup [120 ml] sweet chili sauce
1⁄4 cup [60 ml] fish sauce
1⁄4 cup [5 g] Italian parsley, roughly chopped
1⁄4 cup [5 g] cilantro, roughly chopped
3 green onions, chopped
1 jalapeño, seeded and chopped
Zest and juice of 4 limes
Kosher salt
Freshly ground black pepper
Directions
Preheat the oven on to 400°F [200°C]. Line a baking sheet with aluminum foil.
Place the peppers on the baking sheet and roast for 30 minutes, flipping them a couple of times, until the skins get crinkled and blackened.
Transfer the chiles to a medium bowl and cover the top of the bowl with plastic. This will allow the skin to steam and make it easier to remove. Let the peppers cool for 10 minutes.
Using your hands, gently peel away and discard the skin. Remove and discard the seeds. Roughly chop the chiles into small, chunky pieces and set aside.
In a clean medium bowl, add the sweet chili sauce, fish sauce, parsley, cilantro, green onions, jalapeño, lime zest, and lime juice. Stir until well combined. Stir in the chiles and season with salt and pepper to taste. Transfer to an airtight container and refrigerate for up to 7 days.
Kamatis Ingredients
5 mixed heirloom tomatoes, cut into ½ inch wedges
10 Sungold tomatoes, halved
2 tablespoons extra-virgin olive oil
½ cup or 10 g Thai basil leaves
Kosher salt and freshly ground black pepper
1 cup or 20 g watercress
½ cup or 10 g dill leaves
¼ cup or 50 g unsalted roasted peanuts, chopped
Directions
In a bowl, combine the heirloom and Sungold tomatoes. Pour in the olive oil and delicately toss with the Thai basil. Season with kosher salt and freshly ground black pepper.
On a serving platter, artfully arrange the tomatoes. Generously spoon the herby fish sauce right over the top. Sprinkle with the chopped peanuts, then scatter the watercress and dill. Chow down!
Where can you keep up with Woldy?
Instagram: https://www.instagram.com/woldykusina
Tiktok: https://www.tiktok.com/@woldykusina
Debut Book: https://www.woldyskusina.com/order