Inside the Ichiryu Ramen House in Dubai, where the air is rich with the scent of authentic Japanese broth, stands a figure emblematic of culinary passion and resilience – Head Chef Raul “Chef Touru” De Guzman. At 50, his journey from a modest background in the Philippines to becoming a celebrated chef is not just inspiring but also a profound illustration of dreams transformed into reality.
In an exclusive feature with The Global Filipino Magazine, Chef Touru unfolds his life story, echoing his life’s guiding principle, “Nana korobi ya oki” – fall seven times, get up eight.
Embarking on a culinary dream
The seeds of Chef Touru’s culinary aspirations were sown in an unlikely setting of hardship.
“My drive to be more, have more, and prove more sprouted from poverty,” he reflects.
His odyssey began at 18, leaving the Philippines for Japan on a scholarship. It wasn’t merely a geographic transition but the inception of a life-altering dream – to own a Ramen restaurant. This dream was nurtured as he balanced various roles, evolving from an interpreter to aiding in a friend’s Japanese restaurant. These diverse experiences honed his skills and ingrained in him the nuances of Japanese cuisine and hospitality.
For Chef Touru, ramen is not just food; it’s a vessel of life’s joys and energies.
Recollecting his first encounter with ramen, he says, “It was more than a meal; it was a revelation, a moment of finding my life’s calling.”
He views his work not just as a profession but as a medium to spread happiness and vitality through each bowl of ramen. His international journey, especially in Japan, was pivotal, enriching him with diverse perspectives essential for his growth both as a chef and as an individual.
Chef Touru’s path was strewn with challenges and trials. He drew strength from the Japanese philosophy of resilience, embodied in his favorite saying, “Nana korobi ya oki.”
Reflecting on his journey, he shares, “The path to success often felt solitary, demanding endurance and sacrifice.”
It’s a narrative of facing adversities, embracing them, and emerging stronger.
Vision for the future: Nurturing dreams and aspirations
Chef Touru’s future is not just about culinary expansion but also about nurturing and giving back. He aspires to bring the Japanese culinary experience to a wider audience. More importantly, his goal is to inspire and mentor his team, enabling them to chase their own dreams.
“I want to extend the kindness I received and help others build their futures,” he states, highlighting his commitment to empowering his employees and their families.
Inspiring words for global Filipinos
To his fellow Filipinos carving their paths abroad, Chef Touru offers an analogy as rich as his cooking: “Life is akin to a bowl of ramen, layered with complexities and flavors developed over time.”
He emphasizes the importance of enduring through life’s ups and downs to sculpt a better version of oneself.
Chef Touru’s story also touches on his humble beginnings. He recalls his provincial upbringing and the challenges of adapting to city life in Manila.
“I faced ridicule and hardship, but these experiences only fueled my determination,” he says.
His transformation from a provincial boy to a culinary maestro is a narrative of relentless self-belief and hard work.
“The person I am today is a gift to my younger self, a testament to the power of dreams and perseverance,” he concludes with a reflection of pride and fulfillment.
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This article has been published in Volume 4, Issue 7 of The Global Filipino Magazine. If you have a unique life story or know someone who does, we’d love to hear from you. Reach out to us at eic@theglobalfilipinomagazine.com. If you’re interested in obtaining a print copy of the magazine, please contact Mr. JP Cosico at +971 54 482 0661.
