In the late 1800’s Filipino intellectuals and warrior-poets started using the word “Indio” (a derogatory term to refer to the Islands’ natives) as a badge of honor and a source of pride. They eventually formed a society that fought for reforms and more rights for their countrymen and called themselves “Los Indios Bravos” — The Brave Natives.
This gastropub is a tribute to all those pioneering men for we too are breaking new ground in Boracay as we are the first to showcase all-Filipino handcrafted beers on tap paired with classic pub food from all over the world.
Tantan Rosal and Heather Williams
Heather Williams and Tantan Rosal, Owners and Operations Manager are hands on for the day to day activities at Los Indios Bravos. They both have a passion for providing customers a wonderful experience from the moment they walk in the door.
Heather is from Vancouver Canada and has been living in Asia for close to 11 years and has called Boracay her home for nearly 9 years. She has a great passion for the F&B industry and you will mostly find her chatting with guests or providing a hands on experience with her staff.
Tantan Rosal is originally from Manila but moved to Boracay around 14 years ago. An entrepreneur with 15 years in the restaurant industry, Tantan brings innovative concepts to his businesses.
Norbert Gandler hails from Austria but has called the Philippines home since 1989. He started his culinary career working with the world’s finest hotel brands in Bermuda, Sweden, Germany, Kuwait and China. He first came to the Philippines in 1989, becoming the Executive Chef of the iconic Mandarin Oriental Manila. Setting the standard for the emerging Manila fine dining scene with the famous Tivoli Grill, Gandler also trained a multitude of young chefs at his kitchens,who would later make their mark in the Philippine culinary scene.
Recognized as a Master Chef, Norbert Gandler’s love for food has transcended from passion to inspiration. In 2003, Gandlert with his friend and colleague, Hans Schallenberg, established the International School of Culinary Arts and Hotel Management (ISCAHM), to provide an avenue for aspiring chefs and hoteliers to have formal culinary and hotel management education at par with the European and international standards. Since then, many aspiring chefs and cooking school graduates have passed through the portals of his kitchen and under his tutelage. He mentors and coaches them to give form and structure to their budding creativity.
In December 2007, Gandler and Schallenberg put up Aubergine Restaurant and Pattiserie, a highly rated fine-dining restaurant serving modern Continental cuisine with an Asian blend as a training ground for the students of ISCAHM.
From hotel kitchens to classrooms, Gandler helps shape the Philippine culinary history by mentoring some of the country’s finest chefs, and by educating a new generation of young hospitality professionals who, like him, will become the industry leaders of tomorrow.
Kenneth’s career spans over 22 years in almost all aspects of kitchen operations. He started his career at the famous Le Souffle’ Restaurant which was then at the forefront of the fine dining scene of Manila in the 1990’s. He honed his skills at the highly rated Tivoli Grill of the The Mandarin Oriental in Makati, working with Executive Chef Norbert Gandler, eventually becoming a Sous Chef under his tutelage and now becoming his partner in Los Indios Bravos.
Setting his sights abroad, Kenneth joined the famous Cunard Line Company and worked in the iconic cruise ships Queen Mary 2, Queen Victoria and Queen Elizabeth – recognized as the most famous liners in the world and defining luxury ocean travel for over 175 years.
Since 2012, he has been a Chef Instructor at the Institute of Culinary Arts and Hotel Management (ISCHAM) and currently the Director of Culinary Arts at their Pampanga campus. Kenneth is also a consistent winner in culinary competitions here and abroad, bagging a gold medal in the recent Philippine Culinary Cup.
He has long time links to the island and is a partner at Bite Club Burgers in D’Mall. Taking a step back from the fine dining scene, he now ventures with his long time mentor, Norbert Gandler, to bring gastropub cuisine to another level in Boracay.