Our Story

A Fusion of Fire & Flavor

Oak & Smoke was born from the shared passion of Chef Anna Bautista and Chef Sean Jorgensen, two culinary minds whose combined experience spans continents and cuisines. Together, they have created a restaurant that bridges Californian dishes, Asian flavors, and Southern food traditions.

Located on the ground floor of the historic Pacquiao Mansion on H.V. Dela Costa Street in Salcedo Village, the restaurant opened its doors in August 2024, quickly earning recognition from the Michelin Guide and becoming one of Manila's most sought-after dining destinations.

At the heart of every dish is binchotan, a prized Japanese white oak charcoal from Wakayama prefecture. Renowned for its long burn time, minimal smoke, and extremely strong constant heat, binchotan allows our chefs to extract maximum flavor from every protein. We also use sampaloc wood to smoke our sauces, proteins, and seasonings, adding layers of depth to each plate.

Chef Anna Bautista

Chef Anna spent years at Madera, a Michelin-starred contemporary Californian restaurant that champions farm-to-table ingredients. Influenced by French and California-Italian flavors from her time in San Francisco, she brings a refined touch and creative vision to every dish at Oak & Smoke.

Chef Sean Jorgensen

With over two decades of experience across Asia, Chef Sean brings deep expertise in Southern cuisine that goes beyond barbecue. His resume includes Maya, Liquid Laundry in Shanghai, KU DE TA in Bali, and Cannery. At Oak & Smoke, he tends the binchotan grill with masterful technique, transforming premium cuts and simple ingredients into extraordinary dishes.

Louis Frigillano, Principal Mixologist

With stints at Raffles Singapore and Burnt Ends, Louis crafts cocktails that complement the smoky, bold flavors of the kitchen. White bourbon, whiskey, and mezcal form the foundation of his inventive drinks menu.