Yana Gilbuena is a Filipino chef, cultural worker, and culinary storyteller known for pioneering the SALO Series, a roving pop‑up that brought the spirit of Filipino kamayan feasts to all 50 U.S. states and beyond. Born in Iloilo and shaped by the flavors of the Visayas, she built her practice around food as a tool for connection, memory, and community‑building. Her work blends tradition with mobility, turning each meal into a living archive of Filipino identity and diaspora experience.

Her approach to cooking is deeply rooted in regionality, sustainability, and the emotional architecture of shared meals. Gilbuena champions indigenous ingredients, pre‑colonial techniques, and the communal act of eating with one’s hands as a way to reclaim cultural narratives. Through workshops, residencies, and collaborations with farmers, artists, and local food systems, she positions Filipino cuisine not as a trend but as a dynamic, place‑based practice that evolves with every community she encounters.

Beyond the kitchen, Gilbuena is an advocate for food sovereignty, cultural preservation, and the visibility of underrepresented culinary traditions. She has been featured in major publications, spoken at universities and cultural institutions, and continues to build bridges between the Philippines and global audiences through storytelling, education, and immersive dining experiences. Her work invites people to taste not just a dish, but a history — and to understand food as a powerful medium for belonging, resilience, and shared humanity.