Mercedes-Benz Philippines named Chef José Luis “Chele” González its newest brand ambassador during “Welcome Home: A Culinary Journey Through 140 Years of Innovation,” a dinner held at its flagship showroom in Greenhills, San Juan.
The event paired the brand’s 140-year engineering history with González’s cooking. It centered on a five-course menu in which each dish was matched to a Mercedes-Benz model.
González is from Torrelavega, Spain, and trained in Bilbao. He worked in kitchens including El Bulli, Arzak, Mugaritz, Nerua and El Celler de Can Roca. His restaurant Gallery by Chele recently received a Michelin Star and a Michelin Green Star, and his second restaurant, Asador Alfonso, also holds a Michelin Star. He is known for combining Filipino ingredients and culinary traditions with contemporary techniques.
Guests were first served three bites, each tied to a Mercedes-Benz theme. The Crab Tartlet represented Safety and Comfort, with a crisp shell protecting the crab inside. The Tuna and Pâté Roll represented Innovation through an unexpected pairing, and the Abalone Salad represented Technology through precise preparation and balance.
Six classic models were parked at the showroom façade: the 1967 Mercedes-Benz 250 SE W108 SWB, 1968 280SL (Pagoda), 1981 200 W123, 1982 380SL, 1984 W124 Cabriolet (Final Edition) and 2009 G550 W463 LWB. Inside the main dining venue, two current models were displayed on stage: the GLE 400e Plug-In Hybrid and the Mercedes-AMG SL 55 4MATIC+.
TV personality David Celdran hosted the program. He acknowledged Inchcape’s board members, dealer partners, brand partners, and the Mercedes-Benz Owners Philippines car club. He then introduced a film on Bertha Benz, wife of Mercedes-Benz founder Karl Benz, and her historic journey that helped demonstrate the Patent Motorwagen, the world’s first automobile.
Jun Cajayon, Business Unit Head of Mercedes-Benz Philippines, then presented on the brand’s 140 years of innovation and its plans. He said two dealerships will open before the end of the year, Mercedes-Benz Alabang and Mercedes-Benz Cebu. Both will use the brand’s latest identity, Mercedes Architectural Rendition (MAR 20X), which features an open layout meant to reflect a modern, digitalized brand and improve the customer experience.
Cajayon added that the brand will announce new models in 2027 and relaunch Mercedes-Benz Greenhills, its flagship dealership, with the MAR 20X identity.
A film featuring González and the Mercedes-Benz GLE PHEV followed, formally introducing him as brand ambassador. The partnership, according to the brand, is based on shared values of innovation, precision, craftsmanship and excellence.
In his “Welcome Home” address, González spoke about the collaboration. He then joined Celdran to discuss his chosen model, the recently launched GLE PHEV. They covered its suitability for family use, electric driving capability, sustainability credentials and the Burmester Surround Sound System, which González, who is also a DJ, named as his favorite feature. Celdran closed the exchange with a toast to Mercedes-Benz and its 140 years of innovation.
A photo opportunity followed with González, Cajayon, Georgette Barrera-Jalasco, Head of Marketing for Inchcape Philippines, and Inchcape board members Felix Ang and Frankie Ang.
The main event was a two-hour, five-course dinner pairing five Mercedes-Benz models with González’s original dishes. Each course opened with a film about the model’s character, followed by a film explaining how the chef translated that character into ingredients, techniques, and flavors.
The first course, the amuse-bouche “Ignition,” was paired with the Patent Motorwagen and reflected its place as the origin of the automobile. It consisted of foie gras torchon with langka, toasted pili nuts, and cacao.
“Adrenaline,” paired with the Mercedes-AMG SL, followed. It combined mango, calamansi, and Hokkaido scallops with hibiscus-chili dressing, pickles, and shiso oil, reflecting the roadster’s heritage, power, and open-air driving.
“The Icon” was paired with the G-Class. González reinterpreted German Maultaschen as ravioli filled with local lobster, served with butter and currywurst sauce and finished with caviar.
“The Sovereign,” paired with the S-Class Maybach, was the evening’s centerpiece. It featured Bresse pigeon flown in for the event, served with pickled beetroot purée, an adobo sauce made from the pigeon’s own juices, fondant potato and slow-cooked pigeon leg.
The final course, “Evolution,” was paired with the GLE 400e PHEV and the EQE Sedan to represent the meeting of combustion and electric power. It was a reimagined Black Forest dessert of streusel, local red berry and mango, coulis, local chocolate crunch, and a chocolate-cardamom foam.
The dishes were meant as interpretations of each model’s personality rather than literal representations of the cars.
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