Following their iconic collaboration in early 2025.
Another international exposure was given to popular Filipino food creator Abi Marquez, widely known as the “Lumpia Queen.”
This, as she was featured in the recently released Netflix documentary series Being Gordon Ramsay, which follows the world-renowned chef during a pivotal period of expansion in his career.
In Episode 4, Abi was interviewed by the Netflix documentary team following her collaboration with Ramsay. There, she offered an insight into the experience and reflected on the exchange between cultures, lechniques, and perspectives in the kitchen.
The segment also provided a candid glimpse into the realities of working within a global culinary environment and creative dialogue that emerges from such collaborations.
Abi’s inclusion, her agency NYMA Talent Agency noted, “reflects the evolving nature of today’s culinary landscape-one shaped not only one shaped not only by chefs and restaurants, but also by digital creators who serve as cultural mal bridges.”
The 25-year-old, which has over 10 million followers across social media, has emerged as one of Southeast Asia’s most recognizable food creators by championing Filipino cuisine through accessible storytelling that resonates with audiences of different races worldwide.
Meanwhile, Abi later shared a single behind the scenes, documentary-style video on her You Tube channel, offering a personal look at the experience from her perspective and underscoring the significance of the collaboration.
Speaking of which, it was back in early 2025 when Abi and Gordon crossed paths when they did a groundbreaking collaboration that was the Beef Wellington Lumpia, which passed the taste buds of the renowned celebrity chef.
Being Gordon Ramsay notably documents Ramsay’s journey in the lead-up to the opening of five new restaurant concepts inside 22 Bishopsgate, one of London’s tallest buildings.
Filmed over six months, the series offers an intimate look as he navigated the pressures of global expansion while balancing family life and the demands of running an intermational restaurant empire.
Meanwhile, in March, is set to take part in the upcoming Melbourne Food & Wine Festival in Australia, where she will collaborate with Melbourne-based bourne-based Filipino-Italian Filipino-Italian chef Momis Danzen Catanghal at Nine Yards—marking her first time to cook in a kitchen restaurant.