My name is John Paul Diago Afzelius, I was born in Dumaguete, Philippines. I proudly hail from the capital of Negros Oriental which is the Vizayan region of the country.
In 2005, with a bachelors degree in Computer Applications from De La Salle University / College of Saint Benilde, I moved to San Francisco, California to pursue a career in Mortgage Banking.
Cooking has always been a strong part of my life and I would always host friends for dinners during most of my free time. My ongoing recollection of my first tasting of Sinigang —made by my mom—with its various flavors and unique palate sensations, rekindled my desire to explore the boundaries of cooking further.
To pursue a culinary career, I moved back to the Philippines in 2012 and enrolled at Enderun Colleges + Alain Ducasse Formation. My passion and dedication to the program earned me an internship to work at Chez Allard in Paris, France for Chef Alain Ducasse.
My culinary journey had finally led me to New York City and once here I felt that the time to showcase Philippine cuisine was imminent.
In my first years in New York, I worked at various high level kitchens before moving to Brooklyn to join the team at the Manila Social Club. The place where I honed my skills with Philippine cuisine and developed my pop-up programs.
I moved to Pollenzo, Italy in 2017 to pursue a Masters Degree in Food Culture and Communications at The University of Gastronomic Sciences.
My thesis entitled Japanese Food Culture, based on my research while working for Genuine Education Network at the UNESCO heritage City of Tsuruoka in the Yamagata Prefecture was awarded best in class.
Currently, I am the Executive Chef of Tsismis NYC, a Filipino American restaurant and wine bar serving an eclectic menu with a strong focus on sustainability and seasonality of ingredients based in the Lower East Side of Manhattan.
I play an active role in both the Filipino American community and in my neighborhood with the aim of promoting Philippine Food and Culture in New York City.