A Filipino from Batangas has worked his way up from being a kitchen staff to becoming an executive chef in Italy.

Jeric Bautista was 18 years old when he moved to Italy to be reunited with his family. He was immediately hired as an assistant cook for a Japanese restaurant where he eventually developed a relationship with razor-sharp knives.

Since then, he has worked in many different and famous restaurants in Milan. But it was in 2011 he when he was given the opportunity to experiment and create his own sushi rolls.

Bautista became the executive chef and part owner of four Japanese-Brazilian restaurants where he now heads a 50-man team of all-Filipino sushi chefs.

Crossing the bridge from being a kitchen staff to becoming an executive chef was never easy for a guy who took a ton of work to be where he is now. The power and respect that he earned are results of hard work, sacrifice, and years of experience.

"As Filipinos, we are known to be diligent, talented, and passionate in everything we do. That's why we should never let go of our dreams," said Bautista.

Bautista is known in the Italian restaurant scene for his Nippo-Brazilian fusion cuisine. He has well interpreted the fusion of two different cultures, giving rise to a style characterized by raw ingredients, bright colors, and exotic touches using fresh fruits and non-traditional recipes.

"The secret of my dishes is care of detail for presentation, the innovative combination of ingredients, in addition to the imagination and creativity I put into them. A chef must know how to constantly experiment," said Bautista.

His Italian business partner, Francesco Zambon, attests to how great Bautista's cooking skills are.

"Whatever he touches turns into gold whatever type of vegetable or fruit he can turn into a delicious dish," he said.

Italian football players, fashion designers, models and many other famous people adore Bautista's culinary proposition, which put their chain of restaurants in the top list.

From working in the kitchen, Bautista is now mentoring other aspiring Filipino chefs to take his lead.

He is sharing with them his knowledge and dream for Filipinos to have a different role in the Italian society.