What is your role at Chateau?
Sous Chef at Chateau Bothell Landing.
How did you get involved in your profession?
I was a troubled teen. Always getting kicked out or running away from home and even ruined my relationship with my family and friends. I wanted to rebuild my relationship with my loved ones. I got my head straight, and found my passion in cooking. It kept me off the streets and it helped me bring me back to my loved ones, one plate at a time.
What’s the most rewarding part of your job?
There are two parts to this! One is being able to show the residents that we’re their family too! I love being able to show the residents that we love and care for them just as much! I care for them as if they were my own Nanang (grandma).
The second part is being able to share my life lessons and experiences with our younger staff. When I was younger I was able to pick and choose what I liked and dislike from each manager I worked for. I made sure to implement the good into the way I manage and I learned from the negative, to make sure I would never become that. I hope one day when/if they manage a team of their own, they are able to take what they learned from me and pass it down to their staff.
What do you do for fun?
During the pandemic I became a plant mom! So I make sure I give them lots of TLC. I also have an overweight wiener dog that I give all my attention to when I’m home. I like to read books about history, memoirs and any “how to be great at” book.
What’s your dream vacation?
My dream vacation would be able to travel around Asia and eat all the home cooked meals!
What’s your favorite food?
Top 4! Filipino, Mexican, Indian and Thai food.
What’s an interesting fact about yourself?
I always tell too much about myself even to strangers, because why not?
What are you looking forward to in 2021?
Being able to hug people, see their smiles and spend time with my loved ones without any restrictions.
Shannnel is literally the best, coolest, nicest, fastest, most hospitable chef I know. Thank you for teaching me what I know about cooking and helping me get out the dish pit. I could go on and on but I’m going to keep it short. It was an honor working with you you’re an amazing person in and out of the kitchen.