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Work Wear Diaries: Stephanie Zubiri

We love her cooking and her chic sense of style!
Work Wear Diaries: Stephanie Zubiri We love her cooking and her chic sense of style!

The way to a man’s heart is through his stomach; but if a woman is beautiful, stylish and can cook all at the same time, any man can easily fall head-over-heels in love with her. I might as well say I’m describing Stephanie Zubiri—gorgeous, fashionable, and definitely able in the kitchen

With her  sophistication and affluent background, perhaps one wouldn’t expect Steph to be slicing onions and crushing garlic in the kitchen. Although what is not surprising is that she does all these things in style.

Owner of The Modern Epicurean Kitchen, a cooking school that also offers catering services, party organization and consultation, Steph indeed has a great sense of style to match her culinary expertise. The moment she removes her apron, her feminine and classy ensembles always hit a high fashion note.

Read on to know more about Step Zubiri and click on the photo gallery to see her style.


What exactly do you do?

I’m two things: a food entrepreneur and a food journalist. I have my own company called Epicurus Inc. and we run a catering, consulting and food lifestyle business through our brand Modern Epicurean Kitchen. We do everything from organizing parties to private chef services to menu development. We also offer cooking classes for all levels.

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On the other hand, I’m a columnist for Philippine Star in the Food and Leisure Section and Editor-In-Chief of OLIVE Magazine, a franchise of the BBC brand that publishes creative recipes, honest restaurant reviews and wonderful foodie travel articles. We also focus on wine and food pairing which is quite unique. It’s so much fun!

How did you get into this career path? Is this something you've always wanted?

I’ve always loved to eat and cook. Even in Europe, when I was studying History and Geography at the Sorbonne, I used much of my free time to travel, discover, bring it home and cook. I loved eating out and trying to make the same dishes at home often putting my own spin to it. I have a Masters in Sustainable Development and although it was always interesting it was still work. Food is a passion. I like to eat and I like to feed people. When I started dabbling in teaching cooking classes everything fell into place. So blessed to work in the field I love.