Local Provisions is a Fusion Restaurant and Mini Bar that proudly uses the finest local ingredients from Palawan and other regions of the Philippines. Barb and Kurt’s ingredient-driven menu highlights the products from the fishermen, produce farmers, and farmers who practice organic and semi-organic farming, traditional shellfish harvesters and food artisans.
The ingredient-driven menu and off-menu items lets the restaurant practice optimal sustainability. Local Provisions also has this Nose-to-Tail philosophy ensuring that every part of an animal does not go to waste. Through these practices and relationships, Local Provisions ensures that each of their guests are served with the freshest and highest quality ingredients.
Kurt Famador Cebuano through and through, Kurt’s culinary journey started when he took up Culinary Arts at Philippine School of Culinary Arts - Cebu (PSCA). Kurt had put his elbow in across several known restaurants locally, like The Gustavian, La Maison, before seeking fortune in the Land of Plenty, Canada. He Began at Chili’s before he moved from dishwasher, then line cook to Demi Chef de Partie at Sorrentino’s Group of Restaurants’ Bistecca Italian Steakhouse and Wine Bar. He also returned home to become Chef and onehalf of the restaurant formerly known as Carnivore with Barbra Sia.
Barbra Sia Born and raised in Metro Manila. Barb studied Food and Beverage Services at Punlaan School, Manila. She started in the industry at a tender age of 17 as a Cold Kitchen Cook for one of Werdenberg International Corporation’s chain of restaurant, Carpaccio Ristorante Italiano in Makati where she quickly rose to Demi Chef de Partie in just 2 years. Trying her luck abroad, she has worked her way up the ranks for three years before she became the Day Sous Chef for Earls Kitchen + Bar in Edmonton, Alberta, Canada. She later returned home to become the Chef and co-owner of the restaurant formerly known as Carnivore.