As India is not considered a haven for tourists or food lovers, or even overseas Filipino workers, he said that aside from him, some Filipino chefs are also working in New Delhi hotels.
AUGUSTO Cabrera has built a career in New Delhi’s competitive restaurant scene, bringing Japanese, Peruvian and Filipino flavors to the Indian capital.
Photographs courtesy of IG/Augusto Cabrera
FILIPINO flavors are part of the menu at Boya Restaurant, where dishes such as adobo, sinigang and other Filipino favorites are served alongside Japanese and Peruvian cuisine.
FILIPINO flavors are part of the menu at Boya Restaurant, where dishes such as adobo, sinigang and other Filipino favorites are served alongside Japanese and Peruvian cuisine.
A Filipino chef is now top of mind in the restaurant industry of New Delhi, perfectly creating sumptuous cuisines from around the world, especially the all-time favorite Japanese dish, sushi.
Augusto Cabrera, who hails from the culinary capital of the Philippines, Pampanga, is now the executive chef and part owner of Boya Restaurant, a high-end Japanese-Peruvian fusion restaurant, situated in the diplomatic enclave of Chanakyapuri, New Delhi.
In an interview with Philippine journalists covering the 18th BRICS Summit in New Delhi, chef Augusto said it is not easy to penetrate the restaurant industry in India.
“It’s hard, especially since I am just starting. Ganun naman palagi sa umpisa, pero kapag nalaman mo na ang (It is really like that at the start, but when you learn what) style and technique, then it becomes like a walk in the park. You know naman, Filipinos are hardworking, especially when we love what we do,” he said.
As India is not considered a haven for tourists or food lovers, or even overseas Filipino workers, he said that aside from him, some Filipino chefs are also working in New Delhi hotels.
According to the Philippine Embassy in India, more than 1,500 Filipinos are currently living in India as of February 2026, most of them are Filipinas married to their Indian husbands.
Aside from Boya, chef Augusto also co-founded Town Hall restaurant, located in Khan Market, New Delhi.
Town Hall is a popular upscale dining venue offering Asian, European, and Japanese food and was established with partners around 2013 and 2014, where chef Augusto famously led the kitchen and helped popularize modern sushi in Delhi.
“Filipino chefs are often located in hotels here in Delhi. I started more than two decades ago in a hotel here. And for a change, and by luck, I challenged myself to collaborate and put up my own. So, hayun, tuloy-tuloy na ang pag-open ng mga restaurants ko here in India (So, I have been opening restaurants here in India),” he said.
Indians love Pinoy food
As Boya Restaurant offers various international cuisine, Cabrera said they also offer Filipino food, well-loved by Indian and foreign dignitaries, as the restaurant sits beside embassies.
“Filipino food is being served here (adobo, sinigang), and they love it — not only the Indian community, but also a lot of embassies, like the High Commissions of Singapore, Brunei, Malaysia, Thailand, the US, Italy. Most of them, they love Filipino food. But it’s just by special request,” he stated.
“The most requested Filipino food here is pork belly, chicken adobo, afritada and pork nilaga. For Japanese, it’s the sushi and other Peruvian food,” he added.
He said what differentiates Boya from other Delhi food shops is the proper hygiene that Filipino chefs are known for.
“Proper hygiene is foremost; the food quality, the standard, and the consistency of food are what we are offering to customers. I’m a hands-on owner because dapat bantayan talaga sila (the food attendants have to be watched. Also, the passion for the craft and proper training of their cuisine and our cuisine, too. Those should jive,” he said.
Chef Augusto was lucky to be chosen to prepare the meals during meetings of President Ferdinand Marcos Jr. at the sidelines of the 18th BRICS Summit.
He said the First Couple, during their India stay, requested simple food — fried mackerel with ginisang monggo, ginataang sitaw kalabasa with shrimps, pork adobo, chicken adobo and some Indian food.
“Also, we are being tapped by the Philippine Embassy during gatherings of the Filipino community. Since I came here to India, I have been tapped to prepare meals for the Philippine President. That started during the time of former President Gloria Macapagal- Arroyo,” he said.
Culinary roots
Chef Augusto is a native of San Fernando, Pampanga, but was raised in Caloocan and Quezon City.
“I studied at Far Eastern University and San Sebastian College. After graduating, I did side hustles in restaurants and hotels until my destiny brought me to Dubai and different parts of the Middle East,” he shared.
Chef Augusto had his formal training as a sous chef at the famous Saisaki Restaurant and in other cuisines at Ramada Hotel.
“But before that, I started in the lowest position in various restaurants in Makati. I also did cross-training, where the German and Japanese executive chefs got me and made me a chef of a newly-opened Japanese restaurant. That is the start of my career. After that, I flew to Bahrain, Oman, Qatar and back to Dubai. I also opened a restaurant in Dubai which was awarded as the best multi-cuisine restaurant, as well as Best Sushi Restaurant — for four consecutive years,” he shared.
He said he lives alone in New Delhi and far from his family, as they don’t want to settle in India; therefore, he makes it a point to go home several times a year.
With his love for the culinary industry, chef Augusto crafted his first cookbook in 2022, titled The Sushi Evolution in India.
“I did this book because they called me here as the ‘Father of Modern Sushi Evolution in India’ back in 2004. The book is available on Amazon, and maybe next year, I will launch volume two in Manila,” he stated.
Asked what piece of advice can he can give to those who want to follow in his footsteps, chef Augusto said, ‘Don’t be afraid to dream.”
“Habang bata ka (when you are young) don’t stop trying to explore things. Dapat umalis ka sa (You should let go) of your comfort zone and be a broad thinker. Don’t get stuck on a single cuisine or a business. Just go!” he urged.
