Stvdio Lab

We believe urban agriculture is the key to a sustainable future, a foundational belief that shapes our entire creative process. Our deck serves as a living laboratory where we actively close the loop, growing our own fresh greens and transforming kitchen food waste into nourishing compost. Beyond sustainability, this garden is a simple tribute to the natural world.

We are proudly cultivating incredible herbs used in our cooking inspired by local traditional medicine, including Pancit-Pancitan, valued for its anti-inflammatory and analgesic properties, Talinum, popular for enhancing vitality and aiding postpartum recovery, Gotu Kola, claimed to boost brainpower and promote liver/kidney health, and the Insulin Plant, researched for its ability to help regulate blood sugar. For us, this is more than just a garden, it's a profound commitment to health, nature, and the future.

The Edible Thesis Series brings together a creative group of chefs and thinkers that take unconventional routes to understanding their cuisine and proceed to push their boundaries: Santiago Fernandez of Maz Tokyo; Darren Teoh of Dewakan Kuala Lumpur; and Locavore NXT Bali’s Eelke Plasmeijer and Ray Adriansyah.  

Vol. 1: Free Thinkers (September 9 and 10)
Both chefs Chele Gonzalez and Santiago Fernandez have left their countries (Spain and Peru, respectively) and made roots in Asian countries where everything was new and foreign. For their restaurants Gallery by Chele (Philippines) and two Michelin-starred and #48 in Asia’s 50 Best Restaurants Maz (Japan, sister establishment of Central Peru), they had to explore their new habitat for local ingredients and discover ways to conjure their best qualities with their learned skills and techniques. To be chefs cooking at their highest level in their adopted countries, they truly had to think outside of what they know and are used to, and this is what continues to drive them in their respective kitchens.