CHERRY BOMBE 100:
Ones to Watch
Disappointed by how hard it was to find Filipino food, Yana Gilbuena did something remarkable. She quit her day job, reinvented herself as a chef, and set out to cook a Filipino feast in all 50 states. Yana decided to specialize in Kamayan dinners, in which guests sit at a table covered with banana leaves and eat with their hands. After making her way across the U.S., this “global nomadic chef,” as she describes herself, brought her Salo Series to Canada, Mexico, Colombia, and, of course, the Philippines. A 2017 Stone Barns Exchange Fellow, Yana is in the process of self-publishing her first cookbook: No Forks Given.