The Chef
Chef Hanna "Agnes" Sanchez brings over a decade of experience from some of the most respected kitchens in the Philippines and North America.
Her culinary journey began at Salt, a AAA Five Diamond-awarded restaurant under a James Beard-winning chef, where she trained in classical technique and discipline.
She later joined Chef Josh Boutwood's opening teams for Savage and Helm — two of Manila's most respected dining concepts.
After moving to Siargao in 2019, she led the kitchen at Kook Café through its successful opening year, earning recognition from the Hong Kong Tatler Dining Guide within just three months of opening.
She later developed the culinary direction of Siago Beach Resort, creating menus inspired by Latin American flavors and local ingredients, helping the property earn inclusion in the Philippine Tatler Dining Guide for two consecutive years.
Today she leads the culinary direction of Fin & Fin Beach Shack.
Where It Started
Fin & Fin was inspired by Hanna's years living in Amelia Island, Florida.
She was drawn to the area's relaxed beach-town culture, community spirit, seafood traditions, and casual dining scene — the kind of place where the food is good, the service is real, and nobody's in a hurry.
When she moved to Siargao in 2019, she immediately recognized the similarities: the surf, the small-town rhythm, the way strangers become regulars in a week.
That connection sparked the idea for Fin & Fin.
Bring the best of Amelia Island and Siargao into one welcoming beachside restaurant.
The menu is the result: Southern coastal cuisine, fresh local seafood, smash burgers, fish tacos, handcrafted cocktails. Familiar enough to feel like home, specific enough to feel like somewhere new.
How We Cook
Five things shape every plate that leaves the kitchen:
- Respect for ingredients. Local catch, treated like it matters.
- Technical discipline. Trained hands, classical foundations.
- Simplicity over complexity. Nothing on the plate that doesn't earn its spot.
- Genuine hospitality. You're a guest, not a transaction.
- Consistency. The burger you order tonight is the burger you'll get next month.
Why It Exists
Fin & Fin was built as a place where guests can:
- Eat fresh seafood
- Share good food and drinks with people they like
- Watch the sunset
- Check the surf
- Slow down for an hour or three
That's it. That's the whole brief.