May 22, 2026
Seven Chefs.
One Kitchen.
Infinite Stories.
On Friday, May 22nd, Istorya presents Isang Kusina, an immersive, 8-course culinary mapping of the Filipino-American story.
We have assembled a historic cohort of Filipinos chefs from across the country to bring this narrative to life. We will be transforming the iconic Frank Genhry-designed Keep Memory Alive Event Center into a living timeline, tracing our journey from the 1587 landing in Morro Bay to the bayous of Saint Malo and beyond.
This is more than a dinner, it’s a reclamation of our heritage through collaboration and culinary excellence, not to mention a special live performance. There’s no better way to honor AAPI Heritage Month than being surrounded by the stories that sustain our legacy.
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Prepare for a culinary adventure through
Introduction
Course Service
Storyteller & Dish Explanation
This sequence repeats throughout the evening, offering a dining experience that fully immerses you in the vibrant history of Filipino Americans.
Your Isang Kusina Menu - May 22
About the Chefs & Mixologists
Aaron Verzosa, Archipelago
Aaron Verzosa is a chef, scholar, and 2026 James Beard National Semifinalist for Outstanding Chef whose work is defined by the reclamation of history.
Together with co-founder Amber Manuguid, he leads Archipelago in Seattle, transforming the fine-dining table into a "community classroom" to tell vital, often missing stories of the U.S. narrative.
Informed by their studies at the University of Washington and mentorship from Amy Besa and Romy Dorotan, Archipelago anchors its mission in proving how the Filipino American experience has shaped the entire nation.
Expressed through a seasonal, multi-sensory menu and a
"Zero-Import" philosophy, Aaron and Amber show how
"minority" stories, like those of the Alaskeros, whose labor activism revolutionized U.S. laws, have a universal impact.
Follow @aaronverzosa and @istoryalv
Patrice Cleary, Purple Patch | District of Columbia
Patrice Cleary is the chef and owner of Purple Patch and Joia Burger in Washington, D.C. A proud Filipino-American and U.S. Marine Corps veteran, Patrice has become a leading voice in introducing and elevating Filipino cuisine in the nation's capital.
She opened Purple Patch in 2015 in Mount Pleasant, helping bring Filipino food to the forefront of the city's dining scene at a time when the cuisine was largely underrepresented in Washington. Over the past decade, the restaurant has grown into both a neighborhood institution and a nationally recognized destination — earning Washington Post food critic Tom Sietsema's Restaurant of the Year in 2023, along with placements on Condé Nast Traveler's Best Restaurants in D.C. and Eater DC's 38 Essential Restaurants.
In 2024, Patrice launched Joia Burger, a fast-casual concept serving American Wagyu smash burgers, fries, and ube soft serve ice cream. Before entering the restaurant industry, she served eight years in the U.S. Marine Corps and later worked in finance — experiences that shaped the discipline and leadership she brings to her businesses today. In 2025, she was named Small Business Champion of the Year by the DC Chamber of Commerce. Through her restaurants, Patrice continues to celebrate Filipino culture, honor tradition, and create welcoming spaces that reflect the diversity and spirit of Washington, D.C.
Lord Maynard Llera, Kuya Lord | California
Awarded as 2024 Best Chef in California by the James Beard Foundation, Chef Lord Maynard Llera was born and raised in the Philippines and migrated to the United States in 2004 to pursue his passion for restaurant business management. After graduating from the Culinary Institute of America in Hyde Park, New York, he relocated to Los Angeles, where his career flourished.
Over 22 years in the culinary industry, he gained invaluable experience in some of the West Coast's most celebrated kitchens, working with renowned chefs such as Neal Fraser, Nyesha Arrington, Walter Manzke, and Ori Menashe, serving as opening Executive Sous Chef at the iconic BESTIA restaurant in Los Angeles. Chef Maynard later became the Culinary Director for The h.wood Group before stepping away to focus on his personal vision.
In 2022, he realized his long-held dream of opening Kuya Lord in Melrose Hills, where he showcases his deep passion for Filipino cuisine and his commitment to sharing the flavors of his heritage. Kuya Lord has been included in the Los Angeles Times' 101 Best Restaurants for four consecutive years and has received widespread national acclaim. In June 2024, Chef Maynard won the James Beard Award for Best Chef in California — an honor that reflects his exceptional talent and the profound impact of his work in elevating Filipino cuisine on a global scale.
Cristina Quackenbush, Tatlo | Louisiana
Cristina was born in the Philippines and raised on a farm in southern Indiana where her love of cooking developed. She headed to the South to expand her culinary skills and after over 25 years of learning the industry, she has held every position in a restaurant. She opened the first Filipino restaurant in New Orleans and won Southeast Asian Restaurant of the Year in 2014.
She is well-known for her pop-ups and Kamayan dinners, and her recipes have appeared in books and on television shows. Cristina is the mother of five and Lola of seven and her family inspires her in all she does. She's happiest when she gets to show love with her food.
Dio Buan, Istorya | Las Vegas
Currently a Master Cook at Joël Robuchon Las Vegas, Chef Dio has trained under culinary leaders such as Bobby Flay and Thomas Keller, as well as under chefs who were directly mentored by the legendary Joël Robuchon, grounding his expertise in both modern American and classic French fine dining traditions.
While his early career focused on classical technique, his current work returns to the flavors of his upbringing in Manila. Through Istorya, he reimagines Filipino dishes with the precision of fine dining and the care of home cooking. His approach honors the traditions he grew up with while pushing them forward, one plate at a time.
Rachel Carrillo Barril , In Bocca Al Lupo | Alaska
Rachel is a culinary force in Juneau and a descendant of Alaska’s first wave of Filipino immigrants on both sides of her family. As the head chef of In Bocca Al Lupo, which earned a spot on the New York Times list of the 50 best restaurants in America, she is bringing a fresh national perspective to the flavors of the North.
Chef Rachel carries the Alaskero spirit of resourcefulness into her craft, integrating seasonal ingredients with Italian techniques and Koji fermentation.
From salmon wing inasal to dry-aged duck with housemade duck liver mang tomas, Rachel’s work is a modern dialogue with her heritage. It’s a testament to the fact that our shared stories are as vast and enduring as the Alaskan landscape.
Cy Yamat, Istorya
Cy is a first-generation Filipino American born in the Philippines, where his connection to heritage began in the kitchen. Raised on Kapampangan recipes from his mom and grandmother, food became his most meaningful link to home.
Now a full-time team member at Momofuku Vegas, Cy channels that same depth into mixology, crafting cocktails rooted in memory and culture. For Isang Kusina, he leads the Origins chapter with a drink inspired by pre-colonial ingredients native to the Philippines.
Aria Mathar, Istorya
Aria has been with Istorya since day one—our very first pop-up at Larrea—and has since crafted cocktails for over 15 events. Whether behind the bar or batching offsite, her dedication to the experience runs deep. Born in India and raised in West Virginia, Aria now calls Las Vegas home. She began her career as a Data Analyst at UFC and currently works full-time at The George in Durango.
Justin Kekoa Barnes, Istorya | Hawai'i
Born in Orange County, and raised in Las Vegas, Justin Barnes is currently honing his skills in French cuisine as a Chef de Partie at Thomas Keller’s Bouchon Bistro. Originally starting his culinary career at Full House BBQ, Justin draws his passion and love for Filipino food from his experiences there, and from his mother who taught him how to cook.
Extremely driven and a tenacious learner, Justin strives to be inventive, innovative and adaptable to any challenge. He aims to push the boundaries of Filipino food in a fine dining space, while reminding us of the nostalgia, and comfort that comes with it.