Restaurants Helm, Celera and Hapag are designed not only to impress, but also meant to be reflections of the level of talent in their kitchens and the distinctive cuisines they create
While a chef’s food is the metaphorical pearl that stuns and beguiles with its brilliance, the restaurant is its oyster–a showcase and reflection of its authentic beauty. A creatively designed space is sure to capture the admiration of its beholder, but there is more to restaurant design than aesthetics. In a highly competitive local fine-dining market, restaurant design is not only a promise of the kind of culinary experience on offer, but also speaks volumes about the team behind the establishment. It is a reflection of their tastes, their personal experiences, and ultimately, their dedication to their craft.
“It is probably the most important component (when opening a restaurant), especially these days,” says chef Nicco Santos, when asked why chefs like himself put a lot of care and thought into the design of their restaurants. With Celera, the restaurant he runs with chef Quenee Vilar, his partner in creating food that he describes as “open to interpretation,” experience guided him to work closely with a designer he respects and is creatively and professionally compatible with. “We’ve always gravitated towards working with immense talent, and our past experience with (interior designer) JJ Acuña left a lasting mark. So when it came time to build Celera, it had to be JJ. The process was seamless–we came to him with no fixed brief, just a desire to be authentically expressed through design, much like how we approach food,” he shared.
See also: Late-night eats: 10 restaurants from the Tatler Best Philippines Guide 2025
