Come hungry,
leave like family.

Executive Chef
Jailin Tabares

Chef Jailin grew up in Bato, Toledo City, on the island of Cebu — first learning to cook beside her Mother and Lola in the open-air "dirty kitchen," over fire and by heart.

By seven she was at the shore with a knife, cleaning the catch her fisherman father and brother brought in. She grew the vegetables, raised the chickens and pigs — cooking organic long before the word reached a dictionary.

Thirty years in a five-star kitchen later, she brings those same Bisayan family recipes home to your table in the Twin Cities — sweet, sour and salty, never spicy, always made with love.

Salamat, and welcome to my kusina.