Gaita fores biography of christopher
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I always enjoyed talking shop with her whenever I’d see her, and she was very generous with sharing industry tips and insights. She is a true inspiration—a staunch advocate of quality and consistency. They would enjoy sipping tea with bites that were very British while enjoying the busy lobby’s sights.
With her accountancy degree from New York where she studied at Marymount School and Mount Holyoke College, Gaita worked in Hong Kong for a while and then Valentino upon the prodding of her mom.
She was always up there. Cibo is everywhere. She was such an authentic person.
Restaurateur Maritel Nievera
I admire Gaita’s passion and hard work in everything she did. I loved her food and creativity. "Thirty-two," she answered. And she’ll always be remembered as such.
Chef JP Anglo
I’d like to call Gaita the “Madonna of Cooking.” Meaning, she never goes out of style.
And surprising delicious ways of cooking capsicum.
Her many awards, like Best Female Chef in 2016, Order of the Star of Italy in 2018, are proof that her culinary passion was not just a whim. It was an invitation I could not resist, for Lusso has always been one of my favorite restos, with its Lobster Roll as my addiction.
It turned out to be a charming afternoon for me and Maritess “Tokie” Enriquez, a dear friend she also invited, one who enjoys bonding moments over good food.
She told me that instead of reinventing the wheel, might as well order from us since we’ve been doing this for decades. Binilin po.” That’s the thoughtful and caring Gaita that I knew.
Now that Gaita is gone, I will miss this thoughtfulness. I featured her, full page, which she always remembered and would occasionally remind me: “You were the first to ever feature me as a chef when I came back to Manila.”
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But the return of the native was not easy.
Black—as in New Yorker black—was a color preference of her late mom, Baby Araneta Forés, who wore black with her usual white pearls as she reveled in New York’s social life for decades. It was such a breeze working with her as a budding young chef. And I said to myself: Wow, such energy!
Restaurateur Ben Chan
Gaita has been part of many memorable milestones for me.
At one of her buffets, she served baked brie topped with crumbled peanut brittle from Baguio. We shared a passion for food, design, and hospitality, often exchanging ideas.
Not too long ago, she even suggested we travel to London together to source silverware—an exciting prospect that, sadly, we never got to fulfill. One story I heard about her years ago was that she even took the MRT from Cubao to Makati to attend a meeting.
Gaita’s cuisine made such an impact on me that I kept going back. She was the founder of the high-end catering Cibo di Marghi, and later created iconic names in the Philippine food scene, including Cibo, Café Bola, Pepato, Grace Park Dining, The Loggia, and Lusso.
Her culinary empire extended beyond restaurants, encompassing catering services, artisanal food products, and collaborations with international brands.
In 2016, she was named Asia’s Best Female Chef as part of Asia’s 50 Best Restaurants, further solidifying her status as a culinary pioneer.