Meet Chef DJ Tangalin.
Executive Chef of Bivouac Ciderworks, and one of two featured chefs competing at Boodle Fight: Round 3!!!
Born & raised in the Philippines, DJ was cooking alongside his Mother and siblings, helping to run her Carinderia until the age of 16 yrs. old, when they migrated to Hawaii. After 3 years living in Hawaii, he moved and settled in Cape May, NJ where he attended the Academy of Culinary Arts, receiving his Associates Degree in Applied Science and graduated with a silver medal. While still in school, he worked with a chef that took him under his wing, pushing him to the next level, and upon graduation was promoted to Sous Chef at age 22, then two years later to Chef de Cuisine. There after, he traveled the country working with incredible chefs (Locanda Verde by Andrew Carmelini, Le Bernardin by Eric Ripert, and Coi by Daniel Patterson), as well as studied in the kitchens of Bryan Voltaggio (Volt), Douglas Keane (Cyrus), & Iron Chef Jose Garces.
Finally landing in San Diego, he worked at Whisk n' Ladle (2012) as a Sous Chef and was promoted a year later to Chef de Cuisine for their concept restaurant PrepKitchen in Little Italy. After, he joined JRDN restaurant (2014) as a Sous Chef and eventually became Executive Chef, and then helped opened a restaurant as the Corporate Chef at Decoy in San Marcos, Ca. He then went on to become Executive Chef at Tidal (2016), and is now Executive Chef of Bivouac Ciderworks, in North Park.