Bio:
Chef Canlas began his culinary lessons at an early age growing up with a family who all shared a passion for cooking. In 1991, Chef Canlas attended L’Academie de Cuisine in Gaithersburg and went on to graduate in 1992. Upon graduation, Chef Canlas served his one-year apprenticeship at The Tabard Inn located in the heart of Washington, D.C.

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How would you describe your food:
New American with hints of New Orleans flare. Chef Canlas spent some time working at King Fish Bar & Grill in Alexandria, VA, where he was able to gain a great knowledge for the New-Orleans style of cooking.

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Favorite food/most disliked food as a child:
Chef Canlas can’t think of one food that he has ever disliked. He comments that one of the greatest things about his job and his passion for food is how easily he can adapt to any one environment. He loves all ethnic flavors and influences. His favorite food would have to be rice and the many variations possible with the starch. He grew up on lots of Spanish-style foods, such as paella.

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What's in your pantry at home:
Rice, fresh greens, like asparagus, red meat and a nice glass of wine to compliment; fresh blue crabs to steam.

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Career choice if you weren't a chef:
Chef Canlas had a lot of passion for basketball in his native home in the Philippines; He played professionally for six months before an injury caused him to consider his second greatest love – cooking. He also states that he gained a lot of inspiration from his coaches during his basketball career and carries those “coaching” styles into his kitchen at work.

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Favorite local hangout:
Isabella’s – he and his wife love to share tapas!