Book your seats to the feast now!

Filipino Festive ‘Boodle Fight Night’


Join Guest Chefs Sunny de Ocampo & Alex de Leon to experience their homeland Filipino Festive Communal way of dinning ‘Boodle Fight’

Filipino Taboodle Long-table Feast laid on fresh banana leaves:
Lumpia Spring Rolls; Steamed Pak Choy; Grilled Chicken Inasal; Coconut Pummkin & Beans Ginataan; Crispy Fried Whole Fish w Pickled Vegetables; Eggplant, Tomato & Red Onion Salad; Crispy Pork Belly lechon Kawali: Rice 2 ways; Saras; Fruits; Leche Flan with Ube Mousse & Crumb Dessert.

Do not miss this unique opportunity to experience authentic Filipino communal feast rubbing shoulder to shoulder with your family & friends! (We are BYO)

Book now!

“Because I love my job”

Sunny de Ocampo is known as Chef Sunny by all and sundry, but spend a day with him and you’ll find that it’s a moniker, which is way too narrow for the duties he actually performs…

THE affable and ever-smiling Chef célèbre is a man for all seasons, an all-rounder, a Restaurant Consultant who controls everything from top to bottom, and, having spent half of his life in Australia, he decided to return to his homeland a couple of years ago, “in order to give my kids a taste of what I grew up with”. He chose Boracay as the setting for this new chapter, and he’s now in charge of three separate venues, taking control of everything from the design and layout of the restaurant, the menu, the stock, the staff, decorations, training, and probably checks the speed the fans rotate at too. Yet he somehow manages to do it all in a languid and ever-easy manner. A day in the life of…

7-8AM. He oversees breakfast at Villa Oceana, the high-end group of villas where he’s Food & Beverages Manager, before setting off on his daily whistle-stop routine.

8:10AM. He starts off at D’Talipapa Bukid market, checking the current stock of produce, especially the fresh fish, working out what he’ll need for the day. “If I see a good fish I like, then I buy it. For the normal stuff, I’ll phone the kitchens, check the budgets, and then phone my marketer to give him specific instructions on what to buy later…”

8:35 AM. He arrives at Wahini on Diniwid Beach and quickly gets to work, but not, as you’d expect, in the kitchen, but rather on the restaurant floor, closely examining and consulting with his Tablet, knee deep in layout plans and surrounded by carpenters. The restaurant is going through somewhat of a facelift, which he’s in charge of, and he’s busy sketching out precise architectural plans on his notepad, organizing the workers, and consulting with his Head Carpenter, before sliding off.

9:10 AM. He saunters, in his own inimitable style, to the end of the cove to Mama’s Fish House at Microtel. He breezes into the kitchen and talks to the breakfast staff, observing them at work, giving direction, pointing out minute details from glazing to adding sprinkles of fresh basil on a dish, helping to plate up, making sure that standards he’s set at training are still being met. He then goes over last night’s sales with the Restaurant Manager, all the time interacting with the customers with a simple smile and a friendly ‘good morning’. He studies the menu, which he is in the process of re-designing, as well as checking out the kitchen equipment, which he’ll soon be updating for newer swisher models, before finally heading out and back to Wahini.

10 AM. He’s back in deep conversation with his Head Carpenter, going back and forth on improvements and alterations, as well as working on the style of the new café he’s tucking into the corner of the restaurant, before going through to the kitchen and checking on stocks.

10:35 AM. He finally gets to cook, taking charge of the latest orders to come in and also using the time for training, constantly talking to the chef assisting him, pointing out the little details, always teaching, “little by little” as he puts it, before walking out to the front and dealing with customers, warm and presentable and taking time to explain the menu to them.

11:45 AM. He goes back to Mama’s Fish House to meet with his Marketer, fresh back from the market, going through the day’s shopping and checking on the quality of the produce. Then it’s back to Wahini.

2 PM. The afternoon crew arrives and he sets up a meeting, gently discussing the day’s plans and forewarning them of the things coming up during the week, like his new cooking class show, and giving out encouragement at the same time as relaying instructions.

2:20 PM. He dives back into the construction work, taking pictures with his Tablet and talking to the laborers, before really getting hands-on, climbing on chairs and stapling material onto the bamboo roof, hanging decorations, creating swags, making the place look pretty and interesting.

3:05 PM. Time for a break. He dives into the sea and relaxes, taking time to “enjoy the island life”, swimming and paddling out on his native style outrigger canoe.

3:50 PM. He strolls back to Microtel to check up on the preparations for the evening service, then back to Wahini.

5 PM. The sun is setting and the whole place starts to sparkle, illuminated. Time for the evening barbeque to be set up. He brings out the charcoal, the grill, the fish, lights the fire, starts to cook, totally at ease and in his element, in the zone, enjoying himself, barbequing fresh fish on a beautiful beach, exchanging banter with the customers. And grinning ear to ear.

7:15 PM. No rest for the wicked as he has to leave Wahini and get back to Villa Oceana at the request of one of the guests to cook up a private dinner for two. He waltzes into the kitchen and unassumingly gets to work, chopping, frying, boiling, plating up, not a bead of sweat on him, all so effortless and graceful, so casual, but again coming up with a dish that can only be classed as fine dining.

8:45 PM. He finally calls it a day and gets out of work mode. Tomorrow he’ll do it all over again.

Tired? Not a bit of it. The reason? “Because I love my job”. Nice.

By Daniel Leemon


Hawai’i Fri-O Escape to Paradise


When: Every Friday and Saturday Where: Om Bar, Boracay Island (Plazoleta Station 2)

Time: 4pm-10pm

For stall reservations and inquiry Private message us at Eatgoodlife or Facebook OM Bar Boracay

The one and only Filipino Cooking Class in Boracay, Book your self in now!

Filipino Cooking Class

Be warned:

Chef Sunny’s cooking classes are like no other –

Highly entertaining, hands on, and loads of fun.

If you are young at heart, enthusiastic and love to laugh then look no further,

as this is the cooking class you are longing for.

Filipino Cooking Classes

Filipino cooking class

Are You Hungry?


Paskong Pilipino 2015

Are You Hungry


Eat Good Life

Olé Tapas & Paella Hands-On Cooking Class

This Fridays Fiesta Feast…

Get your OLé on! @ Wahine Beach Bar Boracay 6.30pm and learn how to create the perfect Paella while sipping sangria!

Ole Tapas & Paella Cooking Class @ Wahine





Chef Sunny’s intro


Your invited to a cooking classes with an island twist…

Be warned Chef Sunny’s cooking classes is like no other; it is highly entertaining, hands on and lots of fun. If you are young at heart, enthusiastic and love to laugh then look no further, as this is the cooking class you are longing for.


 This weeks class is on Friday 13th June…

fish & tapas


Feast on the best of the ocean’s harvest. 

Chef Sunny will feature a culinary tastings and teaching taste, textures and flavours of the sea. 

On the menu:
– coconut kinilaw cevice of fish and shrimp
– tea smoked tanique, black ink squid with lugaw
– ukoy shrimp biscuit ala sang choy bao
– escabecheng lapu lapu



Only 4 seats left!
To secure your seat, please call to book your spot and prepay,
@ Wahine Beach Bar Boracay 288 5522 or 
Villa Oceana Boracay 288 5151
1200php per person 

If you have any questions for Chef Sunny, or if you would like to make a booking for his next cooking class, please call Sunny on 0918 410 7170

He can also be reached by sending an email to
Chef Sunny’s intro video…

Chef Sunny


Saturday 24th November, 2012

A celebration of Spring: a Long-table Dinner at Rickety Gate Wines


cuisine styles: French Provincial & Modern Asian 

                                              Xavier Poupel of Terroir and Table will be partnered by

good friend Chef Sunny de Ocampo of ‘Eatgoodlife’ 

Mundaring Truffle Festival July 28 to 29


Some of the country’s most popular chefs will be saying bonjour to Mundaring when they come to town for the annual truffle festival in July.

Guillaume Brahimi, Neil Perry (Rockpool), Alain Fabregues (Loose Box), Nino Zoccali (Pendolino) and Emmanuel Mollois (Choux Cafe) will be cooking up a storm to celebrate an ingredient so precious it is known as “black gold” or “black diamond”: the truffle.

Rockpool Perth head chef Dan Masters and P’tite Ardoise Bistro chef-owner Xavier Pique will be at the Mundaring Truffle Festival on July 28 to 29 along with chefs Iain Lawless, Dan Sharpe, Sunny de Ocampo, Don Hancey, Herb Faust, Sophie Budd, Vincenzo Velletri, Bruno Securo and Marianne Kempf.

Junior MasterChef star Anna Gare also will be taking part in the festival, which last year attracted about 12,000 people.

Get set for a four-course cook-off of Olympic proportions when two teams of chefs – the West Aussies versus the French – compete in The Long Table Lunch in honour of the 2012 Olympic Games.


There is much to see and do – and, of course, eat – at this year’s Mundaring Truffle Festival, so be sure to visit .

Tickets are on sale now through BOCS.


BIAWA – Boating Industry Association of WA

Boating Industry Association of WA














Club Marine Stand 11 and will have hourly cooking demonstrations by

 Celebrity Chef Sunny De Ocampo commencing at 10am.

Chef man

Food and Wine Matching Luncheon

Masterclass: Modern Asian Fusion

The Wine Education Centre is collaborating with Sunny de Ocampo of ‘eatgoodlife’ to host a three course cooking demonstration paired with matching wines.

Food is such an important aspect of enjoying wine, so with that in mind, this masterclasses provides an opportunity to not only learn some great cooking techniques, but how different cuisines work with different wine styles.

Guests will be served sparkling wine and canapes on arrival with paired wines served with each course of the luncheon.

11:00 AM to 02:30 PM
Sat 25/02/2012
7 Seats Available

General Public
Gate 1, Graylands Road
Lou Giglia Dairy Pavilion Claremont Showgrounds
Wine Education CentreWines of Western Australia
Wines of Western Australia
Phone (B/H): (08) 9284 3355
Fax: (08) 9284 4211

Floreat Forum for their Festival of Summer.

Chef Sunny will be cooking live on the paella pans tonight

@ Floreat Forum for their Festival of Summer. 

Come down, say hi and taste the yumminess in action.

Feliz Navidad, Prospero Ano y Felicidad !!!



Mandoon Long Table Lunch

Mandoon Estate Long Table Menu

3 Drops Dinner @ Old Bridge Cellar

Organic Festival @ City Farm Perth

Flavours of Chittering 2011 Wine and Food Event






Come down for for some fresh air and get a taste of Sunny’s famous Paella @ Western Range Wines,

Lower Chittering.


If you love good food and wine and would like a day out in one of WA’s most beautiful but least known regions, the gorgeous Chittering Valley, put Sunday 12th September in your diary now.

Click here for a map to get there


Islander Cooking Adventure

Body’n’Beauty Open Day

Body'n'Beauty open day

Chef Sunny is @ The Fremantle Markets all this weekend and will be cooking our family favourite “Mechado”

Hot on the pot this weekend….

Chef Sunny live this weekend @ 


Friday, Saturday & Sunday 

on the menumechado-de-ocampo-recipe

Come along and taste the hearty, warming flavours of our family favourite, Mechado.

Stall #12, Fremantle Markets, Come Hungry!



York Gourmet Food & Wine Festival

Chef Sunny will  be in York this weekend. 

Join him to be inpired and taste some sweet sensations & winter treats.


Ikon for an Icon

Saturday 23 May @ Matchbox Joondalup Shopping Centre.  11am – 2pm

Chef Sunny will show off his latest recipes using Wusthof knifes demonstrating its uses and care and then a “Cooking Show”

Come along plenty of tasings and inspiration on offer!

Wusthof Knives.Chef Sunny, cutting it it up with the best of them!


Click to view the Ikon Series Product Guide

Barrio Fiesta

Barrio Fiesta Pinoy Class Upper Crust

City of Joondalup Food and Wine Festival

Lakeside will be hosting the Food and Wine Festival featuring guest Chef Sunny demonstrating Wustof Knives and Le Creuset

Open for trade on Sunday the 29th March in conjunction with the City of Joondalup Festival.  Calendar and details

Chef Speak

Chef Sunny de Ocampo, a personal master chef based in Australia, has a disposition that echoes his name. On a recent visit to India, he speaks of the marriage between different cuisines, served with a twist. By Neeti Mehra      read more…

Oishi Ne! Japanese Class

A great night out @ Kitchen Warehouse Melville, Chef  Sunny will seduce your tastebuds with this delectable combination of Japanese delicacies.

BOOK NOW! limited seats                      

   "oishi sushi"

                       Wednesday 4 March  $70

Sunny side UP! Begins

I’m sharing my culinary stories, my favourite cooking adventures, life recipes, food destinations and my cartoon character.

Join me on Sunny’s Favourite Cooking Adventures  and invite your hungry friends to come along to ‘eat…good…life…”

Yahuu and G’day mates!

Sunny services and Calendar have now been updated  for 2009 please check it out and see how Chef Sunny can wow you and you friends at your next food event. 

Also try out some of my new Summer Recipes to share with your family. 

2009 is here!

Welcome to 2009 and the new ‘eatgoodlife” website!

We’ve done a lot of work to make this new site more accessible, more informative, more useful, and more fun. Plus we’ve made it easier for us to keep you up to date. Just visit this home page to find out what’s new and we’ll be updating often so check back regularly.

You could also sign up for Sunny’s RSS feed that will automatically inform you of any new posts.

2009 will be a big year for Sunny. Adding to his  shows and classes will be the Cravings Food Club as well as more guest cheffing on The Couch. There’s also a new DVD in the works. You can get his first one here.

We’ll have Sunny’s Calender updated by the end of January so be sure to check it out.

Also take a look at Sunny in the Media to find out what the newspapers were saying about his recent trip to India as Special Guest Chef for the Australian Seafood & Wine festival. He was very well received.

Well, here’s wishing you all a healthy and prosperous 2009.