September 01, 2018 at 07:30 pm
Manila Standard Business
Growing up in a family with a strong passion for food and a catering business, it was easy for Chef Jasper Versoza to figure out his dream. When he was a kid, the smell of freshly cooked dishes was giving him a different kind of excitement. His appetite for excellence, however, motivated him to learn more. He knew he could only find it outside their home kitchen.
“I knew I wanted to cook since I can remember. But I wanted more than that. It has always been my desire to give unique twists to dishes and make food experience more satisfying,” said Chef Jasper Versoza, executive chef of Josiah’s Catering.
Chef Jasper has always been hungry for new knowledge. He believes that continuous learning is essential to success and important to offer something original to foodies. Despite his exposure to their catering business, he strived to broaden his experience and refine his culinary and entrepreneurial skills at the Center for Culinary Arts, Manila.
“I had to get the best training I could to become the professional chef I have always dreamed of – innovative and explorative. The journey was tough, but it’s all worth it. I have learned a lot about culinary in both theory and practice. Most importantly, I was able to apply everything I have learned in our catering business,” Chef Jasper said.
True enough, his education enabled him to improve the quality of service of Josiah’s Catering by adopting the latest food and catering equipment as well as following the best practices in culinary arts.
For Chef Jasper, food and geography are related to each other. So, he explores places – both local and international – to taste what each destination has to offer.
When he travels, Chef Jasper looks for new inspirations, which he applies to his food creations as part of his desire to innovate. He does not only explore food and cuisines, but he also immerses in different cultures to gain new ideas he can mix with his food and restaurant concepts.
Through his relentless explorations of culinary experiences, Chef Jasper and his siblings were able to introduce innovative restaurant concepts that offer unique gastronomic experiences. One of which is the newly launched Sartin at Summit Ridge Tagaytay. It gives Filipino cuisine a unique twist that’s perfect to complement the cool weather in Tagaytay.
It is also the company’s first venture into food and business operations management through its subsidiary Josiah’s Hospitality Management, which is focused on hotels management and food and beverage operations for hotels and resorts.
Another popular restaurant is Fat Daddy’s Smokehouse – a Southern USA-inspired smokehouse and barbecue restaurant that serves perfectly smoked pork ribs, smoked beef brisket, smoked wings and more. It now has branches in Marikina City and at UP Town Center in Katipunan, Quezon City.
Today, Chef Jasper is responsible for the research and development of Josiah’s Catering and its branches of concept restaurant. He makes sure that the quality of food they offer remains world-class and carries the signature taste of Josiah’s.
“Together with my siblings, we are expanding the Josiah’s brand with more distinct restaurant concepts that promise a gastronomic experience that is rewarding and world-class,” Chef Jasper said.