2 weeks ago
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The MICHELIN Guide has long been an authority in the food scene, driving curious diners and food experts alike to try out establishments carrying the highly coveted emblem bestowed upon the renowned organization.
Earlier in February, the MICHELIN Guide announced that it had silently made its way to the Philippines, with its anonymous inspectors already doing their rounds in the culinary scenes of Metro Manila and Cebu, as well as nearby provinces of Pampanga, Tagaytay, and Cavite.
While the news of the MICHELIN Guide's arrival in the Philippines sparked excitement among Filipino diners, the question arises: Is the Philippines ready for this culinary milestone?
In this GMA News Online exclusive, we had the privilege of engaging with seven esteemed chefs, each with their own unique culinary expertise, to share their thoughts on how the MICHELIN Guide would impact the culinary scene in the country.
Time to put the trust in the Philippine food scene
For Chef Chele Gonzalez, having the MICHELIN Guide in the Philippines will further put our already vibrant culinary scene on an international level.
After 14 years of living in the Philippines, Gonzalez shared much has changed in the local food and beverage industry.
"When I arrived [in the country], most good restaurants were in hotels, and now the independent restaurants are the ones pushing the boundaries," Gonzalez, who is the genius behind restaurants Gallery by Chele, Cantabria, Asador Alfonso, and Enye, said.
When tourists come to the Philippines, Gonzalez pointed out that it's always about enjoying the beauty of the archipelago, but very few come for food alone.
"The food scene in the country is almost a revolution, but the rest of the world doesn't know about it yet," he said.
"This international recognition is going to be a credibility of trust on what we're doing here, on what's fantastic about dining here."
Gonzalez believes the arrival of the MICHELIN Guide in the country is perfect timing, and that we are ready for it.
"This is the time we need to understand this is an opportunity," he said.
"We are ready. Manila, Cebu, and the rest of the Philippines' food scene is really amazing."
Food as an instrument to drive tourism
More than anything, Chef Joshua Boutwood is grateful to the Department of Tourism (DOT) for facilitating the arrival of the MICHELIN Guide in the Philippines.
"We know it wasn't an easy thing to do. It was a very tedious process to go through," Boutwood, the man behind Helm, Ember, The Test Kitchen, and the newly-opened Juniper, said.
"The DOT understands the value of having it within our country because it does improve tourism," he added. "There's statistics, and it's proven."
Admittedly, Boutwood shared the prestigious guide makes him feel equally excited and worrisome.
"I personally am worried," Boutwood said. "We've been friends within the industry for more than a decade, with all of us having zero competition with each other."
"If one of us gets a start more than the other, it will create friction. So, I think that's what I'm more worried about, losing friends."
Nevertheless, Boutwood is positive in the days to come.
"We're excited. It's high time for the MICHELIN Guide to come to the Philippines," he said.
Spotlight on local produce
Chef Charles Montañéz has high hopes of putting the spotlight on the Philippines' local produce in anticipation of the MICHELIN Guide.
"We have a lot of great farmers and purveyors that are actually in support of this direction, and I am very excited to see how our products are going to be highlighted and discovered in an international platform and recognition," Montañéz said.
According to the chef behind Mamacita and the soon-to-open Liyab, the arrival of the MICHELIN Guide is one good reason for culinary artists to further push the envelope in the kitchen.
"Not just with the food, but in all aspects of running a restaurant from the design, the service, the ingredients being used, down to the wares you'll see on the tables and how products are being presented," he said.
When it comes to the Philippines being ready for the MICHELIN Guide, Montañéz confidently stated, "We are more than ready at this point," instilling a sense of pride and confidence in the local culinary scene.
"The energy is so high, and you can only be excited [about] what the Philippine culinary scene will do next as it keeps improving," he said.
"More importantly, it makes you feel proud to be Filipino and the things [we] are capable of."
On reaching greater heights
For Chef Ana Lorenzana De Ocampo, Wildflour's CEO and president, the MICHELIN Guide is poised to propel the local food and beverage industry forward "by pushing everyone to up their game" to meet the criteria of the prestigious guide.
"I foresee that the MICHELIN Guide will put everyone on their toes and strive to reach greater heights with regards to the quality of each establishment," the restaurateur said.
"It will also foster more fervent competition within the industry, as a world-class guide like Michelin will not tolerate complacency."
De Ocampo also noted that the local food scene in the Philippines has progressed considerably in the past decade, which makes it ready for the MICHELIN Guide.
"The Philippines has been overdue for consideration by the MICHELIN Guide," she said.
"We have an extremely vibrant and diverse mix of players among today's selection, and I'm excited to see peers in the industry, both long-time and new, make their mark and join noteworthy concepts from around the world soon," she added.
A motivation to strive for more
Chef Patrick Go of Your Local shared the happiness of his fellow culinary artists on the arrival of the MICHELIN Guide in the Philippines.
"It'll be very beneficial for all of us in the food and beverage industry as it will be a big driver of tourism both locally and internationally," Go said.
"[The MICHELIN Guide] means that more chefs and restaurateurs will be more motivated to improve everything from the quality of food and beverage, the service, the restaurant's aesthetic, and value for money."
Go also highlighted that the arrival of the MICHELIN Guide in the country is the perfect time to "showcase globally what the Philippines has to offer."
"It can encourage chefs to look at the past, learning and searching for more traditional and historical food origins," he said.
"We have more than enough chefs and restaurants that can meet what the Michelin guide is looking for," he added.
Top-tier dining experience, Filipino style
For Chef Francis Tolentino of Taupe, the MICHELIN Guide isn't just about chasing stars, but also about "refining the craft and delivering a top-tier dining experience" for guests every single time.
Besides driving more food tourism and global recognition, Tolentino is equally excited about putting the Filipino culinary scene at the forefront.
"I think we see more chefs exploring creative takes on Filipino flavors while staying true to our roots," Tolentino said.
"Also, the MICHELIN Guide highlights sustainability and farm-to-table approaches, so we might see more of that influence here, too."
Per Tolentino, while it will always be a challenge to be on par with the international dining scene, this is part of the growth of the Philippines' food scene.
"The MICHELIN Guide's presence will only push the industry to improve and put Filipino cuisine on the global stage where it belongs," he said.
Time to shake things up
JC Cailles Lo, the founder of the Fine Dining Club Philippines, sees the arrival of the MICHELIN Guide in the Philippines as a shakeup in the local culinary scene, but in a positive way.
"I think it will motivate the chefs and restaurateurs to always be at their best because they know that once they become part of the guide, it will bring their concept a lot of pride, credibility, and publicity," Lo said.
He also predicted that the MICHELIN Guide will serve as a "great equalizer in demographics."
"For instance, once humble establishments in a Quiapo wet market became part of the guide, I can foresee that even affluent people will go there to try it."
As a consumer and a long-time food enthusiast, Lo added that the Philippines is definitely ready for our own list of MICHELIN Guide.
"I think it's all a matter of right timing, and our time has finally come," he said. "The world will be surprised how diverse and unique our offerings are here in the country."
Since its inception in 1990, the MICHELIN Guide, created by the Michelin tire company to support the growth of automobile mobility, has remained loyal to its original mission of guiding international travelers and local foodies to the best restaurants, highlighting world culinary scenes, and promoting travel culture.
The selection follows the MICHELIN Guide's universal criteria based on ingredient quality, cooking technique mastery, the harmony of flavors, the cuisine's personality, and the consistency of the menu as a whole.
The full restaurant selection of the MICHELIN Guide Manila and Environs & Cebu will be unveiled at a special event in the last quarter of 2025.
— CDC, GMA Integrated News
