Experience the delectable creations of Chef Rae Aldrin Lim, a truck salesman turned culinary virtuoso. One of his signature delights is the tuile, a delicate wafer made with a generous amount of butter. What’s fascinating is that this delightful treat is the brainchild of a man who also runs a commissary kitchen called Conspire Foods, supplying breads, fresh ramen, fresh pasta, cookies, pastries, and more to renowned restaurants in the city.
But Chef Rae Aldrin Lim’s talents don’t stop there. At just 30 years old, he is also a trained chef and currently in New Zealand, exploring the possibility of opening a tuile factory. It’s incredible to see how far this little cookie has come, considering that it started off as a byproduct of excess ingredients.
Let’s take a moment to trace the roots of Conspire Foods. Chef Lim’s love affair with food started at a young age, nurtured by his grandmother Mary Hao. Together, they would cook traditional Hokkien recipes passed down through generations. Lim’s passion for cooking sparked in grade 3 and continued to grow throughout high school, particularly in bread making. Despite initial setbacks and the quality of his baked goods being less than desirable, his persistence led him to Enderun for further learning and an internship in France, where his love for food and bread-making thrived.
France presented him with an opportunity to stay, but Chef Lim knew his path to success lay in starting his own business. Gathering enough experience to understand how a kitchen functions, he opened his first commissary bakery at the young age of 20. He learned the technicalities of bread making from YouTube and, through hard work and persistence, gained the support of his college friends and chefs who ordered his products. His gratitude goes to Mamou’s Malou Fores and Las Flores, the first two restaurants that believed in his potential and gave him the break he needed.
Closing his first business was a tough lesson, but it didn’t keep Chef Lim down for long. He picked himself up, supplying bread to Sweet Ecstasy Burgers and the Bar Pintxos group, and even ventured into retail to sustain his business during the pandemic. Retail proved to be a stepping stone to gaining wholesale clients. As the saying goes, “there’s no putting a good man down,” and Chef Rae Aldrin Lim is a testament to that, with his delicious and well-made food products.
The pandemic prompted Chef Lim to invest in machines, elevating his business to a food manufacturing level. Alongside his culinary ventures, he is also involved in the automotive industry as a truck salesman and part of a company that imports and sells Japanese surplus trucks. A true entrepreneur, he is an Isuzu dealer as well. When asked if he was content, he replied, “I’m very happy with the business.” In the future, he aspires to explore agriculture and philanthropy, particularly designing a program to provide nourishing school lunches for young children, emulating Japan’s successful model.
Chef Rae Aldrin Lim has achieved remarkable success at such a youthful age and continues to dream big. He understands the value of seeking advice from the older generation, and hopes to one day have a conversation with industry leaders like Robina Gokongwei, Ramon Ang, or Kapitan Lucio Tan. For a taste of his culinary creations, visit @conspirefoods on Instagram. Follow the author, Reggie Aspiras, who shares more inspiring stories, on Instagram and Facebook @iamreggieaspiras or at reggieaspiras.com.
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