President Ferdinand Marcos Jr. on Thursday recognized the culinary prowess of Filipino chefs and the uniqueness of Philippine cuisine as he committed that the government will continue to improve infrastructure to make tourism and gastronomic destinations in the country more accessible, alongside supporting culinary education and skills development for aspiring chefs and hospitality professionals.
The President, speaking during the Michelin Guide Manila and Environs, Cebu 2027 Ceremony held at the Manila Marriott Hotel in Pasay City, recognized the achievements of the Filipino chefs and restaurants that made it to the Michelin Guide, highlighting their contributions to promoting Philippine cuisine, strengthening culinary tourism, and supporting local hospitality workers.
Marcos noted that in Michelin’s inaugural Philippine edition, 108 establishments were recognized, including 25 Bib Gourmand recipes and nine MICHELIN-starred restaurants, which he said reflected the talent, creativity, and dedication of local culinary teams.
He expressed that each dish and regional specialty tells the story of the Filipino people while reflecting resourcefulness and the richness of local ingredients found across the islands.
“When we launched the Guide last year, our goal was to promote gastronomy and tourism. We wanted to express who we are as a nation, as a people, and as a culture in a language everyone can appreciate: food,” Marcos said.
“For Filipinos, food is never just about food. It is how we welcome guests, how we bring our families together, and share a little of ourselves with others. It is how we turn a simple meal into a memory, and the stranger into a friend,” he also said.
The President noted that the growing recognition of Filipino chefs and cuisine presents a valuable opportunity for Philippine tourism by offering visitors additional reasons to explore different regions and extend their stays.
“We want this growing interest in Philippine cuisine and hospitality to create opportunities for more Filipinos,” Marcos said, emphasizing that greater interest in Filipino food generates more opportunities for farmers, fisherfolk, food producers, and micro, small, and medium enterprises.
To support the culinary industry, the Chief Executive affirmed the national government’s commitment to improving infrastructure, including air and sea connectivity, to make diverse regional destinations easier to access.
“We also support culinary education and skills development for aspiring chefs and hospitality professionals. As we strengthen our tourism industry, we hope to see more of the country represented in the international culinary scene. Beyond Manila and Cebu, more food destinations are waiting to be discovered,” Marcos also said.
He highlighted that the ultimate objective is to cultivate an environment where Filipino talent and businesses can thrive while culinary tourism delivers jobs and sustainable livelihoods to local communities.
The President expressed gratitude to the Michelin Guide for sharing its global perspective to help introduce the nation’s culinary landscape to a wider international audience, while commending local chefs and restaurateurs for their hard work, passion, and creativity.
“Let us continue to invest in our culinary talent, preserve our regional food traditions, and encourage the next generation of Filipinos to innovate while remaining rooted in who we are. Let us welcome the world to our table, and with good food and the warmth of Filipino hospitality,” Marcos said.
Among the recognized establishments are Morning Sun Eatery in Project 4, Quezon City, known for its traditional Ilocano dishes; Gallery by Chele in Taguig City, where chef Chele González showcases indigenous rice varieties from the Cordilleras; and Kasa Palma in Makati, led by chef Aaron Isip, which earned one Michelin star for an “ode to the Filipino cuisine” crafted using French techniques and Asian and Latin American inspirations.