How Chef Augusto Cabrera became one of India’s most celebrated chefs

NEW DELHI — A humble Filipino chef bloomed into one of the most celebrated sushi-makers in the very unlikely food destination of New Delhi, India.

While flavors of India have been so distinct globally, and the country is one of the oldest civilizations, Filipino chef Augusto Cabrera has managed to establish his name among the top chefs in the South Asian country’s capital city.

The Filipino media delegation covering the BRICS Summit 2026 had the chance to meet Cabrera on the sidelines of the official coverage in mid-September.

Cabrera is executive chef and part-owner of the upscale Boya Restaurant, which is located in the diplomatic enclave of New Delhi, where most of the embassies are.

He said he has been in India for more than 20 years, and is now deeply accustomed to its culture and palate.

“Sa Dubai ako nag-start, tapos hinire ako dito sa New Delhi as a chef. After 10 years, nag-open ako ng partnership sa ibang restaurant by the name of townhall which became a celebrity restaurant, and I opened at least seven restaurants from that company, and now another collaboration, now with Boya,” chef said.

Cabrera traces his roots from the culinary capital of San Fernando, Pampanga.

“I’m from San Fernando, Pampanga. Lumaki ako sa Quezon City. Nag-aral ako sa Far Eastern University, ‘yun ang alma mater ko, tsaka sa San Sebastian College. Then puro sideline sa nga restaurants, hotels, then napunta ako sa Dubai. Different parts ng Middle East, nakapag-travel din ako,” he recounted.

Right now, he is specializing in different cuisines but he serves mostly a fusion of Japanese and Peruvian food.

His menu is a plethora of his different specialties: from baked salmon to roasted chicken breast to other high-end cuisine one could ever imagine — but he admits his greatest love is for sushi.

In fact, he has published a book on sushi and how he developed and popularized this distinct Japanese cuisine in New Delhi.

While Filipino food is not on the standard menu at Boya, he cooks it by request.

As a nice gesture, he cooked adobo and sinigang for the Filipino delegation who visited India for BRICS.

There are only about 1,500 Filipinos in India, mostly wives of Indian men, according to the Philippine embassy in New Delhi — but whenever they crave a “homey” meal, they can always head to Boya.

“Dito ang laging nare-request ‘yung Filipino pork belly, chicken adobo, chicken afritada, and ‘yung nilaga,” he said.

Cabrera has served not just ordinary Indian foodies, but also diplomats in the area. He is the go-to chef for Filipino presidents making official visits to the country.

India may not be exactly the biggest destination for Filipino chefs, but Cabrera said there are several Filipinos also establishing their names in the region.

“May mga Filipino chefs din dito, mostly sa hotels sila. Sa ‘kin nung nag-start ako, sa hotels din. Nag-try lang ako for a change na magtayo ng mga standalone restaurants, and thank God naging successful naman. Nagtuluy-tuloy ang opening ng restaurants ko dito sa India,” he said.

Cabrera said while he has been too immersed in Indian culture, he still brings his Filipino values in the many kitchens he has had the honor to run.

“Una sa lahat, proper hygiene. Saka ‘yung quality ng pagkain. Saka dapat ime-maintain mo ‘yung consistency, ‘yung high quality ng standard. ‘Yung passion talaga sa paggawa,” he told the Filipino reporters.

He returns to the Philippines regularly, where his family is based.

He admits that while he is reaping the fruits of his success now, the road has not exactly been smooth.

“Napakahirap, sa umpisa naman lahat mahirap eh, ‘pag nalaman mo na ‘yung technique, style, syempre tayong mga Pilipino, hardworking,” he said.

“Kapag mahal mo ‘yung ginagawa mo, okay lang,” Cabrera ended.