Hizon’s catering is known for combining innovative trends with home style cooking to create a cuisine unlike any other. Our chefs create signature dishes that delight both the eyes and the palette.  To simply put it our food is a feast for the senses.

We offer a diverse menu featuring Asian, Latin, Caribbean, American and European cuisines. We offer different serving styles, plated service, buffet banqueting and family style lauriat. Whatever the occasion, we can tailor a custom menu that will suit your taste.

Hizon’s unique cuisine is a product of a mother and son duo. Traditional cooking infused with out of the box creativity.

The “Mother”, Baby, is a Kapangpangan with a passion for food. Founder and president of Hizon’s Catering, she adheres to the philosophy of using only the finest ingredients and never cutting corners. Baby has a Bachelor’s degree in Psychology and a Master’s degree in Guidance and Counselling. It was her mother and mother-in-law that introduced her to the culinary world. This is why many of her signature dishes are time tested traditional family secrets. Even with decades of experience in Manila’s culinary scene, she still keeps abreast with the latest trends by attending short courses in the California Culinary Academy and by regularly travelling abroad. She currently hosts the culinary segment in RPN 9’s Buhay Pinoy, entitled The Cookbook airing every Saturday from 4 to 5 pm.     

The “Son”, Chef David, is the artist behind a lot of our signature dishes. Trendy and innovative, this chef is at the helm in putting creativity into our kitchen. Chef David has a Bachelor’s degree in Hotel and Restaurant Management from the De La Salle University, Collage of St. Benilde, a degree in Culinary Arts from the California Culinary Academy and a Diplome de Art Culiniare from the Le Cordon Bleu Schools of North America. He also trained in premier restaurants in San Francisco and New York City before joining us in 2005.