Chef Safa Rodas’ star

SLT 1257

March 23 – 29, 2024

In the vibrant culinary scene of Macau, Safa Rodas shines as a prime example of talent and perseverance. Originally from Maasin, Southern Leyte, Safa’s journey in the culinary arts led her to the esteemed position of Chef de Cuisine at Aurora Restaurant, located in Altira Hotel, Macau.
Her passion for food blossomed during her upbringing in Maasin City, where she was influenced by Filipino cuisine and her family’s culinary traditions. This early inspiration fueled her ambition to pursue formal culinary training.
Having spent over five years with Melco Resorts, Safa served as Chef de Cuisine at L’atittude in City of Dreams before transitioning to Aurora Restaurant, a higher-end food place, a year ago. 
Regarding future plans, Safa remains open to opportunities, including the possibility of starting her restaurant, both locally and abroad. However, she emphasizes living in the present and enjoying the journey, especially after facing challenges both professionally and personally.
Despite her achievements, Safa’s heart remains tied to her hometown, with plans to eventually settle permanently in Maasin. “I have lived in different cities and different kinds of environments, but my heart is always close to home. My family is in Maasin so I always make a point to come home every now and then.” 
Her story serves as an inspiration to aspiring chefs, particularly those from small towns like Maasin, demonstrating that dreams can be achieved with dedication and perseverance.
“Keep finding inspiration in everything you do, especially when the going gets tough. It’s during moments like these when you know you are growing. Always revisit your ‘why’—why are you doing this? What matters to you? Also, being in the industry is one of the hardest there is. You have to make a lot of sacrifices and accept the reality that you may need to work on holidays, weekends, or at times when everyone else seems to be on vacation. But fulfillment comes after realizing that you are a part of the reason why they are enjoying and having fun, from the food and service you offer out of that sacrifice. And when it’s your time to have fun, go and enjoy it! Chefs often struggle to separate work from life, but we need to in order to maintain our sanity! Remember, at the end of the day, you cannot pour from an empty cup.” Safa’s message to aspiring culinary arts students. (Dhonna Ybañez)