Chef Frank of the iconic Kohi Kitchen and Eatery in Mission Bay Auckland shares his journey and culinary insights with us...
What led you to become a chef, how did it all begin?
My passion for food started at home, rooted in my family’s Filipino heritage, where food was always a central focus. From a young age – just seven years old – my parents taught me how to cook, passing down some of the most beloved Filipino dishes. The first dish I ever learned to make was adobo, the national dish of the Philippines. It’s a comforting stew of pork or chicken, slow-cooked in vinegar, crushed garlic, bay leaves, and black peppercorns, served with white rice. Adobo was my favourite, so I asked my parents to teach me how to make it.
Cooking quickly became a way for me to care for my family. I often found myself in the kitchen preparing meals for my siblings – especially my younger sister – after school. As I got older, what started as a family tradition grew into a true passion. By the time I finished high school, I knew I wanted to pursue cooking professionally. That led me to study for a Diploma of Culinary Arts at AUT, where I was fortunate to learn from incredible teachers and mentors. Their guidance shaped the way I approach cooking to this day, giving me a strong foundation in creating delicious dishes.
During university, I was offered my first professional role as a Junior Chef de Partie with my lecturer, Michael Choi, at Lucky Buddha – a pan-Asian restaurant. It was an amazing experience that gave me my first real insight into how kitchens operate, from prep to plating.
How do you approach creating a new dish? What inspires your creative process?
Often, I start by looking at what produce is in season or what’s coming in fresh, which sparks ideas. I also draw a lot of inspiration from reading things like On The Menu! Plus cookbooks, building my knowledge of different cuisines, and, most importantly, travelling. Asia is a huge influence for me, especially Japan, Taiwan, and the Philippines. I love exploring food across all levels – from casual street eats to upscale dining – to discover unique flavors and techniques.
Sometimes the process involves reinventing a classic dish. For example, with something like a Peach Melba, I’d take the essence of that dessert and give it a modern twist, using the best seasonal ingredients to make it feel fresh and exciting. I don’t like to limit myself to one particular style; it’s all about blending inspiration with creativity.
What has been a career highlight for you?
Becoming head chef at Kohi was a defining moment. It felt daunting at first, but stepping into that role and embracing the responsibility was incredibly rewarding. There’s a real sense of achievement in making things happen – seeing the results through the food, the team, and the feedback from our customers.
I’ve been at Kohi for three years now, and each year is about finding ways to improve, constantly build and evolve. For me, it’s all about momentum – I always tell my chefs that if you’re not moving forward, you’re moving backward.
Is there a dish or product you’re currently eager to explore or experiment with?
Lately, I’ve been diving into different cuts of beef, working on creating a standout winter steak dish. One idea I’m excited about is hosting steak nights at Kohi Beach, featuring a unique cut each week paired with a specially crafted sauce to complement the flavours. It’s a great way to showcase variety and keep things fresh for our guests.
What are three products you couldn’t live without?
Butter is essential – it adds richness and depth to so many dishes. Beef is incredibly versatile, with endless possibilities for cooking and breaking down different cuts. And then there’s Japanese seven spice, shichimi togarashi. Every time I travel to Japan, I make a point of picking up custom blends. It’s fascinating how each maker balances the seven spices, offering unique flavour profiles. Honestly, the idea of using all three in a dish is pure inspiration!
What is the most rewarding part of your role?
The most gratifying part is seeing the growth and improvement in the team – watching them develop their skills and confidence is incredibly fulfilling. And, of course, there’s nothing better than seeing happy customers enjoying the food. That satisfaction makes all the hard work worthwhile.
What gets you out of bed every day?
The drive to keep improving – both myself and the team. I believe in pushing to be 1% better every day. Over time, those small daily gains add up, and it’s incredibly rewarding to look back after a year or two and see how far we’ve come.
Any words of inspiration for junior chefs?
Embrace every learning experience – even the small lessons can shape your future in unexpected ways. The theory you learn in school might not seem exciting now, but those fundamentals are crucial. Skills like maths are more important in the kitchen than you might realise! Master the basics first, and creativity will follow.
And if you get the chance, travel! Experiencing different cultures and cuisines broadens your perspective and opens up endless possibilities with food.
