There’s a brand-new restaurant in Napa Valley and for the first time in a long time, it’s not just new—it’s novel—as the venue is Napa’s first Filipino restaurant.

Carabao, translating to water buffalo in its native Filipino, debuted in June on Gasser Drive. Led by a trio of industry veterans, including Michelin-trained chef Jade Cunningham, Carabao embodies the strength, perseverance, and deep cultural identity of the national animal of the Philippines—qualities Jade witnessed firsthand as a little girl growing up in Bulacan, some 60 miles north of the country’s capital, Manila.

Jade founded Carabao in partnership with her husband Mathew Cunningham and Eric F. Gonzales to showcase a fusion of her two worlds: the Filipino cuisine she grew up with, refined by the techniques she learned during her time training at none other than The French Laundry. Even though she’s been cooking since she was six years old, it was at the famed Michelin-starred restaurant in Yountville where she truly honed her technique—working her way through all the chef de partie stations of canapés, garde manger, fish, entremet, grill, and meat—to ultimately be inspired to lead her own concept.

Carabao began as a series of dinner pop-ups, serving everything from à la carte menus to kamayan dinners (Filipino-style feasts eaten with the hands) and prix fixe plated dinners that regularly sold out. The current brick-and-mortar menu is quite different from the pop-ups, but the soul behind it remains the same—classic Filipino comfort dishes including kukutin, or small bites; inihaw, grilled meats; sizzling sisig (crispy pork belly with sweet onions and chili pepper); and pansit Palabok (pork and shrimp ragu with bihon noodles, bonito, and egg).

Throughout the evolution of Carabao, Mathew’s been by Jade’s side; the couple met while she was an intern at the Meritage Resort in 2019. At the time, Mathew was working at The French Laundry (they later became co-workers) by way of humble beginnings in the wine and hospitality world that eventually became linear. He began as a server at Olive Garden before stints at Frog’s Leap Winery and PRESS Restaurant.

Mathew Cunningham, Chef Jade Cunningham, and Eric F. Gonzales

The son of Filipino immigrants, Eric F. Gonzales rounds out the trio’s leadership team. His technical position is lead investor; however, Mathew recognizes that he’s so much more than that—he’s worked on the floor with Jade and Mathew since Carabao opened and was actively involved in business planning, guest experience, and community building. Gonzales was attracted to the project not only because of his family heritage but also due to his philosophy of empowering Napa’s vibrant local and cultural landscape. This commitment extends beyond hospitality, as he serves on the board of trustees at Justin-Siena High School, where he established the Diversity & Inclusion Scholarship Program to mentor students of diverse backgrounds.

On paper and in person, the trio are a perfect match as they band together to celebrate their individual stories—as well as those of their community—all through the flavors and cultures of Filipino cuisine.

For more information: www.carabaonapa.com