Commis 3 is the lowest position in a resort kitchen, and in 2014 that was where a young Filipino cook began at Plantation Bay Resort and Spa in Cebu.
Twelve years later, Gerard Apurado leads the pastry kitchen at Naya Mayfair in London and is a finalist in the Hospitality category of the Forty Under 40 United Kingdom Awards 2026.
“Honestly, I was surprised and very grateful,” Gerard shared with TGFM. “When I moved to London, I started from scratch. Nobody here knew my name or my work, so being recognized alongside some of the UK’s most promising young leaders means a lot.”
The Filipino chef said his first thoughts went to “my family, my teams in Cebu and London, and the chefs who gave me a chance.”
An independent judging panel decides 80 percent of each finalist’s result, and a public vote decides the remaining 20 percent. Voting is open until early October at fortyunder40.co.uk/vote under the Hospitality category. Winners will be announced on November 8, 2026, at the Hilton London Paddington.
Naya is a patisserie on North Audley Street founded by brothers Can and Cengizhan Ayan. They are the fourth generation of the family behind Turkish chocolatier Pelit, established in 1957. Gerard became its head pastry chef in [April 2026 — confirm].
“Since then, I’ve launched new products, refined the existing range and reorganized the kitchen to run more efficiently, helping drive strong growth in pastry sales,” the head pastry chef said.
Gerard’s path to Mayfair began in Bacolod, where he ran a small home-based cake business while finishing his hospitality management degree. At Plantation Bay, a property that Condé Nast Traveler readers have ranked among Asia’s top resorts, he worked his way from commis to head pastry chef by 2020. He trained in Thailand and Malaysia along the way.
The pandemic tested him as a leader. When the resort furloughed many of his colleagues, the young pastry chef turned its pastry operation into a takeaway bakeshop, hoping its sales would let him bring his team back. By Gerard’s account, the venture earned more than US$39,500 and still operates today.
“That taught me that leadership isn’t about your title. It’s about taking responsibility for your people,” Gerard said. “I remember what it’s like to be the most junior person in the kitchen, and that shapes how I treat my team now.”
After almost ten years at the resort, he moved to London, a decision the chef said surprised many people.
“I wanted to be uncomfortable again, because that’s when I grow,” Gerard said.
The early London years meant starting over. “In Cebu I was Head Pastry Chef with a team and a reputation. In London, I was just another chef looking for a chance,” the new arrival recalled of that period.
Gerard worked in new product development at Crosstown and took part-time shifts at restaurants including Sam’s Waterside in Brentford to learn the market and build contacts. He also paid for further training at Le Cordon Bleu London, La Cuisine Paris, and Cremeria Opera, a gelateria in Lucca, Italy.
His turning point came at OPSO, the modern Greek restaurant in Marylebone co-founded by Nikos Roussos, whose Athens restaurant Funky Gourmet earned two Michelin stars. Gerard joined OPSO as pastry chef.
“Working at that level pushed me to refine my skills and my attention to detail, and it gave me the confidence that I could compete in London,” Gerard said.
His pastries combine European training with the flavors he grew up with. The Filipino pastry chef works with ingredients such as ube and reworks familiar Filipino desserts. At Plantation Bay, one of Gerard’s biggest hits was the Croissant de Mercedes, a croissant take on the classic brazo de Mercedes.
“Technically, I trained in French and Western methods, but my palate is Filipino,” Gerard said. “For me, the best pastry has classic European technique on the outside and a taste of home on the inside.”
Outside the kitchen, Gerard produces chef-led food content under the handle @chefgerard.london [verify handle] and creates content for several London restaurants. The hospitality management graduate also wrote Baking Made Simple, a book for home bakers.
For the finalist, the nomination carries meaning for Filipinos working abroad, many of whom Gerard described as skilled and hardworking but often behind the scenes.
“It means Filipino talent belongs at the top level,” Gerard said. “This recognition isn’t just mine. It belongs to every Filipino who has taken the risk of starting over abroad.”
His immediate goal is to make Naya one of London’s must-visit pastry destinations. Beyond that, the Mayfair pastry chef wants to mentor young chefs, especially Filipinos starting careers overseas, and bring Filipino flavors to more diners in London.
“I want to be proof that where you come from doesn’t limit how far you can go,” Gerard said.
