{"id":5401,"date":"2025-03-03T11:01:40","date_gmt":"2025-03-03T03:01:40","guid":{"rendered":"https:\/\/joyous-tan-antelope.62-72-47-242.cpanel.site\/?p=5401"},"modified":"2025-03-03T11:01:49","modified_gmt":"2025-03-03T03:01:49","slug":"la-spezia-a-dream-born-from-italys-heart-now-thriving-in-qc-and-bgc","status":"publish","type":"post","link":"https:\/\/publicomagazine.com\/?p=5401","title":{"rendered":"La Spezia: A Dream Born From Italy\u2019s Heart, Now Thriving In QC And BGC"},"content":{"rendered":"

Enderun alumni Sean Kevin Chua Yuquimpo and Aaron Cyril Sankyo Shiu have merged their expertise in hospitality and culinary arts to bring La Spezia to life. Inspired by a trip to Cinque Terre, Italy, Sean, with his degree in International Hospitality Management with specialization in Hotel Administration, and Aaron, who holds the same degree with a dual specialization in Hotel Administration and Culinary Arts, turned a spark of inspiration into a shared vision. Their goal: to introduce authentic Italian flavors to the Filipino table, reimagined to suit the discerning local palate.<\/p>\n

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La Spezia owners Sean Kevin Chua Yuquimpo and Aaron Cyril Sankyo Shiu, bringing a unique fusion of authentic Italian flavors with a Filipino twist to the culinary scene.<\/figcaption><\/figure>\n

The Birth of La Spezia<\/h2>\n

La Spezia, named after a city in Italy, was born from a casual conversation between Sean and Aaron. Reflecting on their Italian experiences\u2014one in particular at a small, unassuming restaurant in Italy\u2014the two were drawn to the idea of replicating that kind of genuine, quality Italian food. Their vision was clear: La Spezia was to be a place where guests could savor Italian flavors without the stiff formalities typically associated with fine dining.<\/p>\n

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Succulent Bistecca with truffles – a luxurious treat at La Spezia QC.<\/figcaption><\/figure>\n

The journey wasn\u2019t easy. When they first opened in Quezon City, they faced challenges in educating the market about true Italian dishes. \u201cBack then, people were used to cream-based carbonaras or mozzarella loaves in caprese salads. We had to introduce them to more authentic versions, like pancetta carbonara and burrata,\u201d Sean recalls.<\/p>\n

Over time, La Spezia earned its place in the QC food scene, with patrons coming for the hearty, rich flavors that felt both comforting and indulgent.<\/p>\n

From Enderun to the Heart of Italian Cuisine<\/h2>\n

Sean and Aaron\u2019s journey began at Enderun Colleges, where they refined their culinary and business skills. Through Enderun\u2019s exclusive partnership with \u00c9cole Ducasse, a prestigious culinary school in Paris founded by legendary chef Alain Ducasse, they gained access to world-class culinary education and training. For Sean, Enderun wasn\u2019t just about learning to cook or understanding hospitality\u2014it taught him the importance of clear communication and cultural understanding, essential skills for running a restaurant that catered to a diverse audience. Aaron\u2019s experience, particularly his time in Michelin-starred kitchens and renowned institutions like Alain Ducasse and Robuchon, gave him the technical edge that La Spezia’s kitchen needed.<\/p>\n

\u201cEnderun instilled a sense of grit in us. You get exposed to people from all walks of life, from different cultures, and learning to bridge those differences is key in the restaurant industry,\u201d Sean says.<\/p>\n

An Evolution in BGC<\/h2>\n

When La Spezia opened in Bonifacio Global City (BGC) a month ago, the stakes were higher. BGC\u2019s market demanded something different\u2014more refined and upscale, yet with the same dedication to authentic Italian food. The transition was seamless, with dishes like the pistachio pasta and goose ravioli representing a more playful, yet still authentic, side of La Spezia\u2019s offerings.<\/p>\n

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Indulge in La Spezia BGC’s unique Chestnut Ravioli – a rich, flavorful twist on traditional Italian pasta.<\/figcaption><\/figure>\n

\u201cThe vibe in BGC is more polished, so we crafted dishes with attitude and personality. But we still stuck to what we believe in\u2014using the best possible ingredients and making food that excites the palate,\u201d explains Sean.<\/p>\n

One of their standout dishes is the caprese, an evolution of the classic salad that balances lightness with intense flavor. In QC, the carbonara remains a favorite, while the seafood aglio olio and steak also garner loyal fans.<\/p>\n

Facing Challenges with Resilience<\/h2>\n

Running a restaurant isn\u2019t without its challenges, and for Sean and Aaron, it\u2019s about balancing their individual roles. Sean handles the business side, while Aaron takes the lead in the kitchen, but their paths often intersect. \u201cAt first, we didn\u2019t always see eye to eye. But over the years, we\u2019ve learned to communicate better, understand each other\u2019s work, and grow together,\u201d Sean shares.<\/p>\n

Through these challenges, La Spezia\u2019s growth continues to be organic. Their success isn\u2019t due to flashy marketing but instead to the authenticity and quality of their food, which has led to word-of-mouth recognition. \u201cWe didn\u2019t have a big marketing budget, but our food speaks for itself. It\u2019s been our strongest marketing tool,\u201d Sean proudly says.<\/p>\n

Beyond Food: A Community Connection<\/h2>\n

Despite being relatively lowkey in the public eye, La Spezia\u2019s impact on the local community is undeniable. In 2023, the restaurant earned a spot in the prestigious Tatler Dining Guide, a testament to its exceptional quality and dedication to the craft.<\/p>\n

Sean believes that La Spezia offers more than just great food\u2014it\u2019s a space where the neighborhood can come together, enjoy a meal, and escape the demands of everyday life. \u201cThrough word of mouth and organic growth, we\u2019ve connected with so many people in the community. Our focus has always been on providing value to those who come through our doors,\u201d Sean says.<\/p>\n

From their humble beginnings in QC to their exciting new chapter in BGC, Sean and Aaron\u2019s La Spezia represents more than just a restaurant\u2014it’s a testament to hard work, vision, and the joy of creating something truly special. As they look forward to the future, one thing is clear: La Spezia\u2019s journey has only just begun.<\/p>\n

La Spezia QC is located at 90 Sct. Dr. Lazcano St., Diliman, Quezon City, while La Spezia BGC can be found at GSC Corporate Tower, Triangle Drive, Taguig City.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bringing authentic Italian flavors to the Filipino table, La Spezia showcases the talents of two dedicated chefs. <\/p>\n","protected":false},"author":1,"featured_media":5402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[],"class_list":["post-5401","post","type-post","status-publish","format-standard","has-post-thumbnail","category-brand-love"],"zyndk8_nxtgen_metadata":[],"yoast_head":"\nLa Spezia: A Dream Born From Italy\u2019s Heart, Now Thriving In QC And BGC - PUBLICO Magazine | Premier Magazine for Public Relations<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/publicomagazine.com\/?p=5401\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Spezia: A Dream Born From Italy\u2019s Heart, Now Thriving In QC And BGC - 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