How This Filipina Varsity Swimmer Became a Sous Chef in New York at 23
"I'm the kind of person who, once I set my sights on something, will move heaven and earth to achieve it," declares 25-year-old Diana Saguil, formerly a varsity swimmer who's now a sous chef at the Indonesian restaurant Wayan in New York.
The Bulakeña reveals she has always had a passion for swimming since her childhood, which inspired her to join the high school varsity swimming team of Jesus is Lord Colleges Foundation Inc. Seeing her potential in the sport, her high school coach recommended that she try out for the varsity swimming team of the Lyceum of the Philippines, offering her a pathway to a scholarship.
Saguil during her years as a varsity swimmer at Lyceum of the Philippines.
She has harbored dreams of becoming a chef and planned to pursue a Bachelor of Science in Cruise Line Operations and Culinary Arts at the university. "Getting accepted onto the swimming team meant hitting two birds with one stone—I'd still get to do what I love, which is swimming, and my parents wouldn't have to pay for my tuition," she thought to herself.
Saguil achieved what she set out to do, but not without facing challenges. As a student-athlete, and a team captain at that, she would be swimming from 5 a.m. to 10 am. Then, shortly after, she would be in the kitchen attending her culinary classes. "Juggling sports and academics was really hard, but I managed," she shares.
ALSO READ:
The Journey of Col. Francel Padilla, AFP's First Female Spokesperson
Meet Joyce Penas Cubales, the 69-Year-Old Candidate of Miss Universe Philippines-QC
With her teammates at Lyceum after winning a bronze medal in the relay competition.
The aspiring chef had always envisioned a future working in the United States. So, when she had the chance to do her internship in New Jersey, she seized the opportunity. "It was a student exchange program. I experienced working as an industry clerk for three months at Six Flags, an amusement park," she says. "My work basically involved guiding the guests on the rules and safety."
After her OJT and graduation, she worked as a barista at Starbucks in Bulacan for a year. However, deep in her heart, she knew what she truly wanted to achieve in life—to pursue a culinary career in the Big Apple. Consequently, she quit her barista job and applied for another exchange student program for one year. That was how she joined the Indonesian restaurant Wayan in New York, which is owned by Chef Cédric Vongerichten, the son of Michelin-starred chef Jean-Georges Vongerichten. Its menu honors traditional Indonesian cuisine while showcasing the chef's French culinary background.
Saguil during her stint as a line cook at Wayan.
"Imagine escargot cooked in the style of rendang, a hallmark of Indonesian cuisine. I find myself utterly fascinated by its complex and aromatic flavors," says Saguil.Â
She also prides their pork ribs. "These ribs are meticulously braised early in the morning for about three hours, ensuring that the meat is tender and infused with flavor. After braising, the ribs are fried and then coated with a special tamarind glaze, offering patrons an elevated version of barbecue sauce with a distinctively sour and sweet profile."
Interiors of Wayan in New York
Saguil has been with Wayan for five years now, beginning her journey as a line cook and climbing the ranks until she was promoted to sous chef nearly three years ago, at the young age of 23.
"It wasn't as though I do everything on purpose; I simply love and enjoy what I'm doing. I have a bit of a perfectionist streak, so I highly value efficiency in my work. I'm also accustomed to multitasking and maintaining organization throughout the process. I think that's what my superiors saw in me," she says, beaming with pride.
Saguil with Wayan's line cooks
"I consider this achievement a milestone in my career because I achieved it at a young age in a male-dominated industry. So, I feel very honored," she says.
Like any chef, Saguil says she dreams of taking on more leadership roles in the future—becoming a chef de cuisine or an executive chef, or even opening her own restaurant. But her lifelong goal, says the young chef, is honing her skills. "It's going to be a journey of endless learning. And I'm excited for what's ahead of me. It's going to be an interesting and delicious journey," she says.
