Dennis Gaviola

Article (news)

Chef Nouel Catis

Leah C. Salterio

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761568464699IMG_1786.jpeg" style="width:950px" class="fr-fic fr-dib"/>Chef Nouel Catis. Handout</div>Dubai-based Filipino chef Nouel Catis, best known for his world-famous chocolates, is out to prove he’s more than just a “chocolate chef.”Through his latest collaboration with German brand Miele, his fourth one for the year, Catis steps into new creative territory — melding innovation, precision, and Filipino flavors in a series of desserts that reimagine what modern pastry artistry can be.“I wat to showcase my artistry in other fields, like desserts and pastries,” the internationally known Catis told ABS-CBN News. “People’s impression of me is a chocolate chef, but I know more than just chocolates. I have other arsenals in my craft.”“Miele is about innovation,” Catis continued. “All of the desserts we prepared have a German touch with a Filipino twist. I welcome challenges like this because it’s about on new opportunities for me to express my artistry.“What’s unique about this is that we’re teaming up with a brand that’s more into kitchen equipment, like ovens. It’s really translating the technology into desserts. It’s one way of showing the local population or even Miele itself that I can transform things in a different way and reinterpret the German technology to food basically.”Focus Global, the official distributor of Miele in the Philippines, is introducing the Miele Innovation Series, to reflect the brand’s long-standing philosophy of “immer besser,” or “forever better.” Miele hopes to bring this idea beyond technology, inviting creative minds from different fields to experiment, question norms, and reinterpret innovation through their own craft.Catis reimagines the art of dessert-making for a limited pop-up collaboration, as he prepares limited-edition pastries that will be served and sold at Miele’s flagship showroom at Bonifacio Global City – barako-dalandan torte, the green forest and the Miele honey cake.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761568434278IMG_1789.jpeg" style="width:950px" class="fr-fic fr-dib"/>Miele’s dessert trio (from left) barako-dalandan torte, honey cake and the green forest. Handout</div>The chef had to innovate the desserts from scratch for Miele. “This is a totally different one because it has to reflect German technology and heritage, as well as Filipino,” Catis explained. “So you will find Filipino flavors with barako coffee, local cacao, dalandan or calamansi.“This partnership is very strategic because I’ve known Miele even before this collaboration,” he added. “Here, it’s about innovation and desserts. This is more technical so this is more of interests to the chefs. They may find this more interesting because it requires a lot of skills and techniques, so this is more for the professional level or people who like something more elevated. So this will be another interest to them. This is a more interesting journey.”Catis’ latest collaboration will be around for just two weeks at the Miele showroom. “But who knows? If the reviews are great and the demand is always increasing, they might extend. We’ll never know,” he said.Manila-based chef Ely Salar makes his own chocolates using Philippine mints in his Patisserie Le Choux-Colat. That will be used with the pastries that will be served at Miele. “I cannot execute the pastries here, so Chef Ely will be the one to do it here,” Catis said. “It’s more like a triple collab – me and Miele and Chef Ely’s participation.”<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761568404295IMG_1787.jpeg" style="width:300px" class="fr-fic fr-dib"/>Chefs Nouel Catis and Ely Salar. Handout</div>Catis had just returned from Singapore where he also wrapped up another collaboration with local pastry chef Janice Wong. “She has been the icon of patisserie in Singapore,” Catis said of Wong. “She is a household name in Singapore.”His chocolate bar collaboration with Wong runs until December. “We did the chocolate together, with a bit of Singapore touch,” Catis said.He also launched his first ice cream line with Marcelo’s also for export. That’s reflected in his three Snaap chocolate bars – ube, pistachio and Fukuoka. Snaap is Catis’ brand of Dubai chocolate that has gained worldwide popularity.The biggest collaboration for him that’s more mainstream is with a donut brand to happen November 3 also at BGC. “That will be until the end of the year,” Catis said. His three chocolate bars – Fukuoka, Manila and Dubai – will be reflected in the donuts. &quot;That’s more for the Christmas season and the last one for this year here in the Philippines,” he said.

Dubai-based Filipino chef Nouel Catis, best known for his world-famous chocolates, is out to prove he’s more than just a “chocolate chef.”

Dubai-based Filipino chef Nouel Catis, best known for his world-famous chocolates, is out to prove he’s more than just a “chocolate chef.”

Chef Nouel Catis proves his artistry goes beyond chocolate in new collaboration

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Chef Nouel Catis proves his artistry goes beyond chocolate in new collaboration

Leah C. Salterio

Published October 28, 2025 11:00 AM PHT

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Nouel Catis

Miele

Dubai chocolate

desserts

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