Echo Creators: A Conversation with Umair Subod

Okanagan Echo
Aug 21
3 min read

We sat down with Umair Subod, a rising talent in the Okanagan culinary scene, to talk about his journey, inspirations, and the flavours he’s bringing to life both in the kitchen and online. From humble beginnings cooking at home in the Philippines to competitions here in BC, his story is a mix of passion, creativity, and culture.

OE: Can you tell us how your cooking journey began?

US: I started my cooking journey in the Okanagan at Erica Jane Restaurant, which is where I currently work downtown. I didn’t have much experience in the kitchen, so after I was hired, I was encouraged by my mentor and chef to go to culinary school. He mentioned that I had the skills and saw my potential. I’m glad I listened and enrolled at Okanagan College.

Erica Jane has been extremely supportive in my growth, encouraging me to join competitions to sharpen my skills and gain more confidence. My mentor is part of Team Canada for the 2028 IKA Culinary Olympics, which is so impressive. I’ve also competed in the BC Apprentice of the Year competition and BC Cookoff, where the winner gets to represent BC at the Culinary Federation Annual Conference.

The Okanagan Chefs Association is also very helpful in connecting younger and more senior chefs. The group is active, with meetings every first Monday of the month, and it’s always something to look forward to.

OE: What are you working on right now?

US: Today, I’m making a calamansi tart. The inspiration comes from calamansi juice, a popular street drink in the Philippines. For the tart, we have a calamansi curd, yuzu crumb, coconut gel, sable, some fun garnishes, and a meringue topping.

OE: How did your love for cooking first begin?

US: Growing up, I was always into cooking. When I was a kid, I usually cooked for my family at home, and they loved it. That’s really where it started.

Later, I studied Hotel and Restaurant Management at university in the Philippines. Part of the program required courses in culinary arts, baking, and pastry. Everything just seemed to fall into place.

Cooking is something I’ve always wanted to do. I like experimenting, trying new things, and playing with ingredients and flavors. For me, the creative aspect of cooking is what keeps me going. Without creativity, I think I’d get bored. Competitions and associations like the Okanagan Chefs Association give me opportunities to learn, connect, and grow. For me, learning never stops—especially in cooking.

OE: Do you have a specific food memory that made you say, “This is what I want to do”?

US: The Philippines has many islands, and each tribe or region has its own cuisine. My tribe is Maguindanaon, and we’re known for Austronesian cuisine.

One dish I remember cooking often for my family is Pidsinina, a stewed meat dish made with goat, beef, or chicken. It’s slow-cooked with spices like lemongrass, turmeric, and coconut milk. Our food is very similar to Malaysian and Indonesian cuisine because of those roots. Pidsinina is a dish that’s very close to my heart.

OE: You’ve recently launched a Filipino dessert series on social media. Why did you start this?

US: It actually started as a fun idea. I wanted to introduce Filipino cuisine—so I began with sweets. I thought about how I could elevate traditional Filipino desserts and started experimenting in my apartment. That’s where the first creation came from.

My first one was inspired by turon, a Filipino spring roll dessert made with banana, fried, and coated with caramel. I had a lot of bananas at home, so I thought, “Why not make a banana cake inspired by turon?” I paired it with whipped caramel and a mousse to go alongside it. That was the beginning of the series.

OE: If someone could only eat at your table one time, what meal would you serve them?

US: I’d serve Pidsinina, the first dish I cooked for my family. It’s very special to me and to my tribe. It’s a dish we usually eat on special occasions, and I’d love for people to experience that cultural connection. My hope is to introduce more of the Philippines’ diverse tribal cuisines through my work.