Carabao Authentic Filipino Food in Napa

By Kathleen Reynolds

If you’re a longtime Napa resident, you remember when a new restaurant in town was met with comments like, “Italian, again?” It’s taken some time, but Napa now has a whole crop of new ethnic restaurants.

One of them is Carabao Filipino Eatery. Owned and operated by chef Jade Cunningham and her husband Mathew, the restaurant started as a pop-up when a friend loaned them his Butter’s Burgers food truck for the night and their food sold out. They then increased their visibility as a frequent pop-up at Winston’s Café. That’s when co-owner Eric F. Gonzales took an interest in the venture.

“My wife, Amparo, and I went to 15 of their pop-ups, and fell in love with Chef Jade’s cooking,” says Eric, the son of Philippine immigrants. “Over a decade ago, Amparo and I were manifesting/wishing a great Filipino restaurant would come to Napa. After getting to know Chef Jade and Mathew, we saw these great young entrepreneurs aligning to our values and our passion to promote our Filipino culture and cuisine. Together, we decided to open the first Filipino restaurant in Napa Valley.”

The couple was thrilled with the opportunity.

“Co-ownership made sense because Eric brings strengths that neither of us have on our own,” says Mathew. “His deep community connections, professionalism, financial experience, and genuine enthusiasm for what we’re building were incredibly valuable. He also played an important role in helping us gather finances and think more strategically about long-term growth. It felt less like adding a partner and more like completing the team.”

It helped that Eric’s grandmother opened the third Filipino restaurant in Vallejo in the early 80s. Eric says she was an amazing cook and explains Filipino food and culture.

“Filipino cuisine balances sour, salty, savory, bitter and sweet,” says Eric. “Its identity reflects Malay, Chinese, Spanish and American influences. We’re proud of our warm hospitality but smiling often doesn’t mean life is easy; it often means endurance. With over 7,000 islands in the Philippines and 175 languages, there are micro cultures within and food variation amongst regions, but we all love being Filipino.”

Mathew adds, “One of the biggest misconceptions is that Filipino food is singular or one-note. In reality, it’s deeply influenced by different cuisines, layered onto an already rich island culture. Over time, that fusion evolved into something entirely its own. Another thing people don’t always realize is that Filipino food is traditionally cooked for families, not individuals. That’s why you often see generous portions and dishes meant for sharing — it’s rooted in togetherness.”

Jade first visited this country from the Philippines at the age of 16, while earning a degree in hotel and restaurant management, and worked at an Ohio ballpark slinging burgers and roasting hot dogs. Before that, she’d never used a microwave. She returned to the United States at the age of 20 to work a one-year internship at Meritage. She met Mathew who told her that he worked at the French Laundry. She misunderstood him, thinking his workplace was a laundry.

Jade volunteered to work the French Laundry gardens when the pandemic hit. When the French Laundry began hiring again, she was brought on as a worker in Thomas Keller’s Ad Hoc. She eventually worked her way up to junior chef at the French Laundry.

The pair, with Eric, opened their warm and inviting space on Gasser Drive in June 2025. The interior is jade green with pink accents and wall murals. A highlight is the mural of a water buffalo.

“The name Carabao comes from the national animal of the Philippines, a water buffalo known for its strength, perseverance and deep connection to the Filipino identity,” says Eric. “As a young girl growing up in Bulacan, Philippines, Chef Jade witnessed carabaos firsthand and grew up embodying their traits of perseverance, patience, and impeccable work ethic. These same values are reflected in every detail of the Carabao experience.”

In the open kitchen, diners can watch industrious staff mixing, braising and adding finishing touches to the dishes. There’s an atmosphere of camaraderie and good humor.

“Chef Jade loves to teach and I’ve seen her encourage our chefs to try new stations and to master them while Mathew leads huddles before every service

and educates our servers on professional etiquette and wine knowledge,” says Eric. “In addition, our Carabao team has gone on a wine tasting field trip and had a Christmas party. All these actions are important in building our strong team.”

Mathew agrees.

“It’s very much a top-down energy transfer,” says Mathew. “Jade is deeply grateful that she gets to cook the Filipino food she loves every day. Whether she was fortunate enough to be doing this or not, she would show up with the same appreciation, passion, and work ethic — and that really shows. She loves to cook, she loves to serve, she loves being part of a team, and she’s very mission oriented. When your leader genuinely cares and is excited to be there, that enthusiasm becomes contagious.”

The team is excited to contribute to our Napa Valley community.

“Chef Jade, Mathew and my family share similar values such as local community support, youth, education and promoting diversity,” says Eric, who launched Justin-Siena’s Diversity & Inclusion Scholarship Program and created a Fundraiser called Ka-In (which means “Let’s Eat”) Napa Valley. “Carabao will be participating in several nonprofit events this year and looking to increase our support in the near future.”

Jade says, “Community involvement shows up in many ways. We support projects Eric is involved with, and we’ve donated excess food production to local shelters. Beyond that, the restaurant itself creates opportunities for our team, for vendors, and for people in the community we serve every day. There’s a ripple effect that comes from building a strong internal culture. By showing up as our best selves, overcoming challenges, and leading with respect for those who came before us, we hope to set a positive example. Mathew moved to Napa from Michigan at 23 and is now 30. I moved here from the Philippines at 20 and am now 27. Our roots here are still growing, and we expect our involvement in the community to deepen over time as we continue to learn where we can be most impactful.”

If a person knows nothing about Filipino cuisine, where on the menu should they start?

“Lumpia, a pork spring roll, is probably one of the most mainstream appetizers but Anthony Bourdain and Andrew Zimmern have both said Sisig is the gateway to Filipino food,” says Eric. “Sisig is crispy pork belly with sweet onions and chili pepper. However, we have so many other great dishes, so we encourage family style and accept that they won’t conquer our menu in one visit.”

“One great way is to try it with someone who’s already familiar with Filipino food, a friend or family member who can share the experience with you,” says Mathew. “Another option is to lean on your server. Let them know how adventurous you’re feeling whether you want to try something completely new or start with dishes that feel a little more familiar. We’re happy to guide guests either way. Ultimately, while food and beverage matter, the people you’re dining with matter most. Filipino food is meant to be shared, so come with people you enjoy and who are open to experiencing it together.”

Mathew says there are a lot of possibilities in Carabao’s future.

“We’ve talked about expansion, developing a Carabao wine label, extending hours, and hosting more special events beyond our four walls: from winery dinners to festivals like BottleRock. We’re also interested in more event catering, private celebrations, and weddings. The focus is on thoughtful growth that stays aligned with who we are.”

“Carabao is built on love, intention, and attention to detail,” says Jade. “We work hard every day, make decisions guided by our values, and hold ourselves to a high standard. We’re a young, gritty, hardworking team with a clear vision. Our goal is to keep pushing ourselves, not just to be the best Filipino restaurant in Napa, but to set a new standard for Filipino food and hospitality more broadly.”

Mathew sums it up. “There’s a quote often attributed to Henry Ford. ‘If he had asked people what they wanted, they would have said faster horses.’ People don’t always know what they want until they see it. Part of being an entrepreneur is having the courage to take risks, lead with vision, and build something new. That’s what we’re striving to do with Carabao.”

Carabao is an intimate space, so reservations are suggested, walk-ins as available. Reservations can be made on the website. For more information, visit carabaonapa.com.