Chef Bruce Lim has formally joined Sunny Farms, marking a collaboration focused on building consistent, transparent, and reliable food systems for professional kitchens.
Lim said the partnership was rooted in long-term use and trust, not promotion. He has worked with Sunny Farms products for nearly seven years through Global Pacific and uses them daily in professional kitchens.
“I don’t endorse anything I don’t believe in,” Lim said. “And I don’t endorse anything that goes against God. This is a brand I use every day.”
He cited Sunny Farms’ growth from a small product line—starting with oil, then expanding to tomatoes and mushrooms—into a broader portfolio that now includes french fries, breadcrumbs, butter, and recently launched maraschino cherries.
The collaboration centers on three core principles: consistency, transparency, and flavor.
Sunny Farms uses drained weight labeling instead of total weight on its canned products, allowing chefs to measure and standardize recipes accurately. Lim said this transparency is critical for professional kitchens where consistency and predictability are essential for training staff and maintaining quality.
Lim also emphasized product consistency, noting that uniform slicing, sizing, and portioning allow kitchens to operate efficiently, even without trained chefs on every shift.
“In real kitchens, systems matter,” Lim said. “When people grab a product, it should always end up the same.”
Sunny Farms Marketing Manager Louren Chua-Sy said the company differentiates itself through strict quality control and sourcing standards, specifying grades and sizes at the supplier level to meet professional kitchen requirements.
“Restaurants and bakeries measure everything,” Chua-Sy said. “Consistency in size and quality affects costing, planning, and operations.”
She added that Sunny Farms is positioning itself as a solutions partner rather than a traditional supplier, providing menu applications, recipe guidance, and product use strategies to help restaurants develop and scale their offerings.
(L-R) Cathy Valdehueza,Trade Marketing Supervisor; Chef Bruce Lim, Sunny Farms Culinary Authority Partner; Norhaine Sultan, Quality Compliance Supervisor; Louren Chua-Sy,Marketing Manager; and Charo del Mar, National Trade Marketing Manager
The partnership also supports long-term sustainability through Global Pacific’s central processing and ordering system, which allows restaurants to expand across locations while maintaining consistent quality and supply standards.
Beyond the collaboration, Lim also highlighted the global potential of Filipino cuisine, saying it can compete with established international cuisines based on flavor and technique.
“Filipino cuisine can compete with French and Japanese food,” Lim said. “If you break it down, it’s about technique. French and Chinese cuisine use very similar methods—braising, steaming, poaching, stir-frying, searing. Filipino food has depth, strong flavor, and strong influences, especially from Spain.”
He cited dishes such as adobo as examples of flavor complexity that can stand alongside global cuisines.
Lim said the next phase of Filipino cuisine’s growth will depend on younger chefs who can combine international training with Filipino flavors.
“It takes younger chefs to bring our food forward,” he said. “They learn techniques abroad and bring them back, using Filipino flavors to present our cuisine to the world.”
The Sunny Farms–Chef Bruce Lim collaboration aims to strengthen professional kitchen systems while supporting culinary development, scalability, and the long-term growth of Filipino food in both local and global markets.
