Enderun alumni Sean Kevin Chua Yuquimpo and Aaron Cyril Sankyo Shiu have merged their expertise in hospitality and culinary arts to bring La Spezia to life.
Inspired by a trip to Cinque Terre, Italy, Sean, with his degree in International Hospitality Management with specialization in Hotel Administration, and Aaron, who holds the same degree with a dual specialization in Hotel Administration and Culinary Arts, turned a spark of inspiration into a shared vision.
Their goal: to introduce authentic Italian flavors to the Filipino table, reimagined to suit the discerning local palate.
La Spezia, named after a city in Italy, was born when Sean and Aaron reflected on their Italian experiences at a small, unassuming restaurant in Italy.
They were drawn to the idea of replicating that kind of genuine, quality Italian food. Their vision was clear: La Spezia was to be a place where guests could savor Italian flavors without the stiff formalities typically associated with fine dining.
The journey wasn’t easy. When they first opened in Quezon City, they faced challenges in educating the market about true Italian dishes.
“Back then, people were used to cream-based carbonaras or mozzarella loaves in caprese salads. We had to introduce them to more authentic versions, like pancetta carbonara and burrata,” Sean recalls.
Over time, La Spezia earned its place in the QC food scene, with patrons coming for the hearty, rich flavors that felt both comforting and indulgent.
Sean and Aaron’s journey began at Enderun Colleges, where they refined their culinary and business skills. Through Enderun’s exclusive partnership with École Ducasse, a prestigious culinary school in Paris founded by legendary chef Alain Ducasse, they gained access to world-class culinary education and training.
For Sean, Enderun wasn’t just about learning to cook or understanding hospitality — it taught him the importance of clear communication and cultural understanding, essential skills for running a restaurant that catered to a diverse audience.
Aaron’s experience, particularly his time in Michelin-starred kitchens and renowned institutions like Alain Ducasse and Robuchon, gave him the technical edge that La Spezia’s kitchen needed.
“Enderun instilled a sense of grit in us. You get exposed to people from all walks of life, from different cultures, and learning to bridge those differences is key in the restaurant industry,” Sean says.
When La Spezia opened in Bonifacio Global City a month ago, the stakes were higher.
BGC’s market demanded something different — more refined and upscale, yet with the same dedication to authentic Italian food. The transition was seamless, with dishes like the pistachio pasta and goose ravioli representing a more playful, yet still authentic, side of La Spezia’s offerings.
“The vibe in BGC is more polished, so we crafted dishes with attitude and personality. But we still stuck to what we believe in — using the best possible ingredients and making food that excites the palate,” explains Sean.
One of their standout dishes is the Caprese, an evolution of the classic salad that balances lightness with intense flavor. In QC, the carbonara remains a favorite, while the seafood aglio olio and steak also garner loyal fans.