We are Merienda.
The word "Merienda" derives from many different cultures. It is a generic term encompassing light meals. It can be a midday meal or a supper. Each culture has time differences when partaking merienda.
As diverse as the word Merienda is, our logo is reflective of it. The circular shape represents our world; The diversity of different cuisines and cultures that we have and share. It signifies unity, that no matter what our differences are in the world, we have the same affinity for our cuisines. It also symbolizes a plate, and the leaf on top represents the eclectic food, Merienda has to offer.
The leaf illustrates the banana leaf. It has a wide range of applications in many cultures, not only that it’s used for symbolic and historical purposes, but they are also employed in cooking. Since we are Hawaii-based, waves are part of the ocean and our leaf is a reference to the waves; Like cuisines, a wave is never ending as well, and as time goes by, it will constantly evolve.
Did you know that Merienda is widely known in the Philippines? Whether it’s a street food type of Merienda or a simply made Filipino delicacy from Lola. We are 2 Filipino migrants who were born and raised in different areas in the Philippines. We are excited to introduce our takes on the food that we grew up eating.
We are Merienda.
Chef Motley Adovas was born in the coastal town of Cabugao in Ilocos Sur, Philippines. A graduate of the University of Hawaii Maui Culinary Academy, Adovas started his career cooking alongside Chef Jojo Vasquez. ”Being an apprentice of such a diversified chef led me to explore more. I was taught to be attentive and respect every detail., from growing food to serving it.” Adovas’ cookery leans towards vibrant Asian flavors. “I love big and impactful flavors. Cooking is all about an orchestrated combination of seasonal ingredients, classic methods, and techniques, and doing it with integrity and love.” Written by Eliza Escano Vasquez
Danielle Soriano was born and raised in San Juan City in Manila, Philippines, and moved to Maui, Hawaii in 2014. She is a graduate of the University of Hawaii Maui Culinary Academy. While in school, she also found a love of working in front of the house and in numerous food events. Another thing that sparks Soriano interest while gaining more experiences is to take part in the Filipino Food Movement, where they promote Filipino Cuisine in all of its forms, re-creating and giving it an elevated and innovative approach, and give it a whole new inspired interpretation.