Without social media, Chef Yana Gilbuena says she doesn't know how she would have pulled SALO Series off.
2. But Cold Calling Still Works
Before building her brand and her network, Gilbuena often cold-called restaurants and pitched them to let her do a pop-up.
3. No Kitchen Is Too Small
Gilbuena has cooked her suppers in anything from a full commercial kitchen down to a 4-burner electric stove.
4. Markets Are The Secret
Sometimes she's lucky enough to get a restaurant that's willing to shop for her, but most of the time local farmers markets are where she finds the best products for her pop-ups.
5. Brand Authenticity Rules
Whether she's searching for a pop-up location or interacting with her diners, Gilbuena strives to connect in an authentic way that has helped her build a following. She calls it "being able to touch their heartstrings."
Chef Yana Gilbuena has hosted her pop-up dinners called SALO Series in all 50 states and taken authentic Filipino cuisine on a trip around the globe.