Filipino chefs, cooks report gains as MICHELIN Guide lifts Philippine food tourism

The Department of Tourism (DOT) on Friday (Dec. 5) brought together chefs, restaurant owners, and small food entrepreneurs for the Resto-RUN Michelin Guide Plaque Distribution and Restaurant Caravan held at Novotel Manila in Quezon City.

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06 Dec 2025
11 mins
Out of Town Blog
Melo Villareal

Author: Melo Villareal

The inaugural selection of the MICHELIN Guide in the Philippines is already making a profound impact on the lives of everyday Filipinos—from dedicated chefs and attentive waitstaff to passionate small food entrepreneurs. Many are now witnessing an influx of patrons, discovering new avenues for growth, and embracing renewed pride in the country’s rich culinary heritage. […]

Out of Town Blog

Filipino chefs, cooks report gains as MICHELIN Guide lifts Philippine food tourism

The inaugural selection of the MICHELIN Guide in the Philippines is already making a profound impact on the lives of everyday Filipinos—from dedicated chefs and attentive waitstaff to passionate small food entrepreneurs. Many are now witnessing an influx of patrons, discovering new avenues for growth, and embracing renewed pride in the country’s rich culinary heritage.

These transformative effects were brought to light during the Department of Tourism’s (DOT) Resto-Run Caravan on Friday, December 5. There, Tourism Secretary Christina Garcia Frasco engaged with the award recipients, experiencing firsthand the significant changes that global recognition is bringing to their professions and local communities.

Department of Tourism Secretary Christina Garcia Frasco met with Morning Sun Eatery’s Lyn and Beth Mortera on Friday (Dec. 5) to personally hand over the Michelin Bib Gourmand plaque—a distinction recognizing the eatery’s high-quality, value-for-money Ilocano cooking.

Morning Sun Eatery, a cozy roadside diner in Quezon City, epitomizes the early impact of recognition like the MICHELIN Bib Gourmand. Once a modest family spot, it now bustles with life—daily sales have doubled, and lines of eager diners stretch outside, drawn by the promise of beloved Ilokano specialties. Owner Elizabeth “Nanay Beth” Mortera, beaming with gratitude and barely able to believe the turn of events, described how the award brought newfound attention and pride to the eatery and her team.

“Dumoble po ang kita. Sa pila pa lang po ng mga customer, wala pang two hours o three hours, ’yung unang luto po namin ay ubos na kaagad. Nagdagdag po kami ng kilo at amount ng luto namin; from 15 kilos, nadoble po,” Mortera said. “Dinakdakan, dinuguan, barbecue, at pinakbet… ito ang kultura namin. Kaya napakasarap sa puso na tanggapin na ito pala ang hinahanap ng tao.”

Secretary Frasco highlighted that what happened with Morning Sun illustrates how MICHELIN’s influence goes beyond just renowned restaurants, offering uplift and prominent recognition to small, family-run eateries that are central to Filipino culinary traditions and vibrant community life.

“Napakahalaga po na mabigyan natin ng pagkakataon ‘yung ating mga maliliit na negosyo, ating mga karinderya, restaurants, chefs at cooks na makilala sa buong mundo at pati na rin sa ating mga kapwa Pilipino. Dahil ‘yung pagkain po gaya ng dinakdakan, dinuguan, barbecue, at pinakbet ay mga simbolo po ito ng ating kultura bilang Pilipino,” she said during the media interview at the roadside hole-in-the-wall.

She explained that the MICHELIN Guide’s broad coverage showcases its ability to uplift both cherished local traditions and forward-thinking culinary creations. “The beauty of the MICHELIN Guide’s arrival in the Philippines is in its inclusivity—it’s not restricted by class or style but celebrates every kind of restaurant and dining experience, from neighborhood eateries to the most refined venues.”

In Metro Manila, chefs have noticed a dramatic rise in patronage, with service hours lengthening, reservation lists filling up quickly, and both domestic and international attention intensifying since the MICHELIN Guide was introduced. Restaurants representing a spectrum of approaches—from those rooted in family heritage and centuries-old recipes to places offering contemporary tasting menus with creative flair—have seen this recognition as validation of their dedication. For many, it’s not just proof of their talent but motivation to further champion and showcase Filipino cuisine’s global possibilities.

Tourism Secretary Christina Garcia Frasco delivers the two-star MICHELIN plaque to Helm’s Chef Josh Boutwood, celebrating the restaurant’s milestone achievement in the inaugural MICHELIN Guide Philippines during the RestoRUN Caravan on Friday (Dec. 5).

Present at the event was Josh Boutwood, Chef and Owner of Helm, whose acclaimed restaurant made history as the first in the Philippines to be honored with two MICHELIN stars. Boutwood expressed great pride in this achievement, stating that the recognition amplifies their commitment to perfecting their culinary artistry. He was also quick to acknowledge the instrumental role of the Department of Tourism in bringing the MICHELIN Guide to the Philippines, noting how crucial this support is in promoting the nation’s ever-evolving food landscape.

“It’s been a phenomenal month and a bit since the awarding, and we’re super hyped and excited to keep going, and keep pushing, and evolving as much as we can. We’re so grateful to have someone like you (Department of Tourism) to actually promote it, and push it, and execute it. We wouldn’t be standing here today with a plaque that’s about to be put on the wall if it wasn’t for all of your hard work and dedication,” Chef Boutwood said.

Meanwhile, Offbeat Bistro’s chef duo, Angelo Comsti and Don Baldosano, revealed that after their young restaurant was recognized in the renowned MICHELIN Guide, they noticed a significant uptick in patrons. Both tourists and locals have been drawn to their establishment, a trend the chefs believe is directly linked to the increased prestige and exposure that accompanies being listed in such a respected guide. As a result, Offbeat Bistro is becoming a notable destination for food enthusiasts eager to sample its acclaimed dishes.

“It’s a blessing. We’re getting a lot more customers, and the awareness has grown—more people now know about Offbeat. We’re more of like a destination restaurant in a way. So it’s nice na now we’ve got recognized, and people can go here more often now,” said both Chefs Comsti and Baldosano, who was adjudged the MICHELIN Young Chef Award.

Underbelly’s co-owners and head chefs, Jackson Chua and Noel Mauricio, described a dramatic transformation in the city’s dining scene following the MICHELIN announcement. They reported that across the metro, restaurants—especially those recognized by MICHELIN—have enjoyed a sharp upswing in business, with some venues even doubling their previous sales. More Filipinos are now enthusiastically seeking out MICHELIN-selected hotspots, including Bib Gourmand awardees and Michelin-starred destinations, as interest in high-quality dining accelerates.

Similarly, Manam’s Operations Manager, Jen Manangan, emphasized the team’s overwhelming pride and gratitude in earning a MICHELIN accolade. She stressed that receiving this recognition is not only a significant achievement for the restaurant but also a historic moment for Philippine cuisine, marking the first time a local establishment has earned such esteemed international acknowledgement.

“On behalf of Toyo naman Sec. (Frasco), thank you so much, we appreciate very much ‘yung support and like the whole scene changed and I appreciate ‘yung support nyo (DOT) for putting a life in what all of us do and also in a way how it ties in with the agriculture and hospitality and parang it’s like a larger vision that you saw. I appreciate it very much,” added Chef Jordy Navarra, owner and head chef of the one-star Toyo.

Brimming with vibrant energy, the Resto-Run Caravan embarked on a flavorful journey, stopping at 15 MICHELIN-recognized restaurants and food establishments across Metro Manila. Highlights included Gallery by Chele in Taguig City and, in Makati City, a showcase of culinary excellence featuring Kasa Palma, Ramen Ron, Pilya’s Kitchen, Hapag, Aya, and Taupe Dining. The caravan also visited Inato, Metiz, and Automat, all nestled along the bustling Chino Roces.

These stops set the stage for the ceremonial turnover of MICHELIN plaques to 53 deserving awardees, held in the elegant setting of Novotel Manila in Quezon City, radiating an atmosphere of celebration and achievement. The event built on the recent momentum following the October 2025 unveiling of the MICHELIN Guide Manila and Environs, and the announcement of Cebu 2026. This historic milestone marked the Philippines’ first-ever inclusion in the esteemed guide, a testament to the growing recognition of Filipino culinary excellence worldwide.

“Today, we continue with the celebration of the culinary excellence that pervades our nation, with the handing out of the Michelin Guide plaques that will be prominently displayed in each and every one of your establishments as a reminder and as a symbol of the sacrifice it has taken to be here the work that all of you have done collectively to advance culinary tourism and gastronomy in the Philippines, as well as the hope of all that is to come,” said Secretary Frasco.

She observed that the Guide’s launch occurs during an exciting period in which Filipino cuisine is attracting heightened global interest and appreciation, drawing the culinary world’s attention to the Philippines and its rich culinary heritage.

“What drives us in the Department of Tourism under the vision of President Marcos is the desire to re-introduce the Philippines to the world from the strength of the Filipino culture and what better way to introduce our culture is through food,” the Tourism Chief said.