Living abroad often comes with stories of hardship and triumph, and the journey from rags to riches is no stranger to Chef Elmer Castillo. Growing up in the sun-soaked farming town of Pasuquin, Ilocos Norte, he rose to become the Executive Chef and owner of Too Fat Buns in New Zealand. His childhood was rooted in the land, with memories steeped in the comforting aroma of home-cooked meals. “By the age of eight, I had already learned how to cook rice and pinakbet the traditional way,” he shares with The Global Filipino Magazine, highlighting how his grandmother’s influence sparked his passion for cooking.
Education offered a way out of rural life, but the path was far from easy. With a deep drive for excellence, Elmer consistently ranked at the top of his class, yet felt disconnected during his time at a computer institution in the city. Guided by his grandmother’s words of encouragement, he left for Manila, carrying little more than hope and the bus fare his family could spare. “Manila embraced me with open arms,” he reflects, remembering the leap of faith that changed his life.
In the city, Elmer took on humbling roles, working first as a house cleaner and later as a baggage porter at the airport. These jobs laid the foundation for what was to come. It was during his time at the airport that he encountered inflight chefs, which reignited his deep-seated desire to pursue a culinary career. “The sight of chefs in their white jackets and the energy in the inflight kitchen resonated with me,” Elmer shares. That pivotal moment rekindled his passion for the culinary arts.
The cost of culinary school was a significant barrier, but Elmer found creative ways to overcome it. Taking a second job as a dishwasher at AICA Culinary School in Pasig, he gained valuable access to culinary knowledge and lessons from notable chefs, including Chef Rob Pengson. Through relentless dedication, he saved enough to enroll at MOST Institute Culinary School, balancing work and studies even when it meant going hungry to buy school essentials. “There were days I went hungry just to afford school essentials,” he admits, emphasizing the depth of his sacrifices.
Elmer’s hard work paid off as he excelled in his studies, winning awards and representing his school in cooking competitions. His first significant opportunity came when he apprenticed with the Itallianis Bistro Group. His dedication earned him a full-time position and a key meeting with Sir Ricky, the Culinary Director of a large corporation, which set the stage for his next chapter in Papua New Guinea.
“I started by running one restaurant and ended up managing three more,” Elmer recalls. His time in Papua New Guinea honed his leadership skills and reinforced his commitment to supporting fellow Filipino chefs. “Supporting Filipino talents and providing them opportunities was one of my priorities,” he says, reflecting on the community he built during his seven years there.
His experience in Papua New Guinea broadened his outlook and prepared him for his move to New Zealand. With support from Chef Umberto, a former colleague and friend, Elmer smoothly transitioned to his new role as Head Chef. However, life took an unexpected turn when the establishment he worked at was sold, leaving him uncertain about his future. Fate intervened when a young couple approached him to help create a burger joint on Waiheke Island, which he embraced.
Elmer poured his passion into building Too Fat Buns, which soon earned a reputation as one of the best burger spots in Auckland. After three and a half years, an opportunity arose for him to buy the business. “With the unwavering support of my family, I took that leap,” he states proudly. Under his leadership, the eatery thrived and became a beacon for Filipino culinary talent. “Seeing these chefs grow and support their families back home is immensely rewarding,” he concludes.
