Kitchen

A Personal Kind of Plating: How Chef Kevin David Mixes Grit, Grace, and Fatherhood

by Kevyn Gohu
June 19, 2025

After spending time in the kitchens of NYC, Chef Kevin David brings home the lessons he’s learned to his family and restaurants in the Philippines

Every chef has their journey, and for Chef Kevin David, his had no shortcuts. It started with him as a dishwasher—long hours, sweat, and humility. Experiencing life at the bottom of the kitchen hierarchy motivated him to build a space where people could grow.

“It [starting at the bottom] taught me discipline, respect for others, and how every detail matters,” he reveals. “Today, I lead with high standards but also with empathy. I’ve been in every role, so I know what it takes.”

Now the owner of two restaurants, Kevin faces his next culinary challenge: appealing to the tastes of those in Manila.

After spending time in the kitchens of NYC, Chef Kevin David brings home the lessons he's learned to his family and restaurants in the Philippines

Entering Manila’s Food Scene

While most restaurateurs prefer to dominate their local food scenes, Kevin took the risk of changing the playing field. His courage to ignite the stove somewhere else came from a deeper fear: regret.

“I didn’t want to wake up one day full of regret for not trying,” he shares. “Risk is inevitable, but I balance it with research, intuition, and a clear point of view. If the vision is rooted in authenticity, the risks become part of the process—not something to fear, but something to learn from.”

Manila became the blank canvas he needed to begin a more meaningful and honest approach to cooking. His restaurant, Bun Run, honors a familiar craving: a great burger done right—or, as he puts it, “how a chef would elevate the humble smash burger.” Meanwhile, Idalia is a love letter to where he’s been and where he is now.

Though different in execution, both restaurants reflect not just who Kevin is as a chef, but also who he is as a father.

“As a dad, I think more about the food we serve and how it brings people together. It’s comfort food, but thoughtful. That balance of fun and care reflects how I try to live and parent.”

From The Chef’s Hat To The Dad Hat

Unlike most industries, the kitchen rarely has holidays. In a way, it’s peak season all year round, with families constantly searching for new places to eat. Everyone must know their role, and tensions can run high in the heat of service. When they do, Kevin turns to his wife, his steady hand and source of strength.

“My wife is my biggest support system. She grounds me and pushes me to keep going, even when things get tough,” he says. “She’s been through every shift, pivot, and late night. I wouldn’t be here without her.”

Fatherhood also changed his approach to work. Once someone who chased the grind, Kevin now chooses to slow down, be more present, and set boundaries.

“I still work hard, but I protect time with my family. I no longer wear the 18-hour shift as a badge of honor. I work smarter now, not just harder.”

A Balancing Act

When time isn’t on his side, Kevin finds ways to involve his family more in his world. Whether they’re visiting restaurants or talking through ideas, he sees those moments as opportunities to pass on values to his child: work with integrity, be kind, and stay curious.

“I want my child to see that success isn’t about being the loudest or the fastest. It’s about showing up with care and consistency,” he explains. “I try to model that through how I lead, cook, and live. I want them to see that leadership is quiet, consistent, and rooted in how you treat people. I try to live that every day.”

With Father’s Month in full swing, Kevin reminds fellow dads that being the Superman of the family doesn’t mean preparing fancy meals or giving big gifts. Being present is more than enough.

“Keep showing up,” he advises. “You don’t have to be perfect. The little moments mean everything. It’s not always easy to balance it all, but it’s worth it.”