MANILA, Philippines – For years, Filipino foodies and chefs have been asking the same question: When will Michelin finally come to the Philippines?
Our homegrown chefs and restaurants patiently built their solid reputations and geared up for what we’ve been waiting for: the prestigious Michelin Guide is officially coming to our shores.
The Michelin Guide announced on February 18 that it is expanding into the Philippines, covering Metro Manila, Cebu, Pampanga, Tagaytay, and parts of Cavite. The guide, known for anonymously reviewing restaurants, aims to spotlight fresh perspectives to local cuisine.
Michelin noted that its inspectors have been closely following the evolution of the Filipino culinary scene. The Philippine selection will be revealed in late 2025.
During Gordon Ramsay’s recent visit to Metro Manila, he called Filipino cuisine the “sleeping beauty of Asia” — and it’s waking up. Beyond the prestige of Michelin stars and the tourism boost that comes with them, many are most excited about the opportunity for Filipino cuisine to shine on the global stage.
So how important is this distinction for the country’s thriving culinary scene, F&B industry, tourism, and culture? Here’s what top chefs and restaurateurs have to say.
All eyes on us — in a good way
For years, Filipino chefs and food advocates have worked hard to promote the country’s diverse culinary traditions — now, with Michelin’s presence, these efforts have a higher chance of finally gaining an international platform.
Chef Philip John Golding, culinary director of the Center for Culinary Arts (CCA) Manila, sees this as a major opportunity for global accolades.
“[This] has the potential to elevate Filipino cuisine globally, boost tourism, and refine industry standards. However, to truly benefit the country, it should balance fine dining with authentic, everyday Filipino food, to ensure a holistic and inclusive culinary evolution,” Golding told Rappler.
Michelin’s influence extends beyond fine dining too; The Bib Gourmand distinction is given to restaurants that offer everyday, quality food at more affordable prices. This could shine a light on beloved but underrated Filipino comfort food, Nowie Potenciano, owner of The Sunny Side Group in Boracay told Rappler. He believes this could be a game-changer.
“I also think that the Michelin Guide will give a well-deserved boost to Filipino cuisine, especially because of its Bib Gourmand Awards. As we’ve seen in other countries, traditional styles of cooking are often highlighted in these awards. I think we’ll see a greater appreciation for Filipino food because of them.”
Chef Sharwin Tee of Little Grace said that Michelin’s presence is not just about global recognition; it’s also about changing how Filipinos perceive their own cuisine.
“The Michelin Guide coming to the Philippines is definitely a welcome, if not overdue, development. Obviously, it would be a boon for both our tourism and F&B industries, not just with foreign but domestic tourists as well. But on a deeper level, I’m hoping that when our restaurants receive Michelin stars, it helps the public realize what Filipino cooks have already known for years, which is that our local food and talent is on par with the rest of the world,” he told Rappler.
“What I hope the stars will do is remove the doubts and self-flagellation tendencies we tend to have about our people and culture.”
A boost for tourism and the economy
Michelin stars have turned destinations into must-visit food capitals, drawing in visitors eager to experience the “best dining experiences” of each country. For the Philippines — known by foreigners for its breathtaking beaches and rich cultural heritage — culinary tourism could boost our economy significantly.
“The arrival of the Michelin Guide to the Philippines is a very welcome and exciting development,” Potenciano added. “It helps us build our credentials even further as a prime culinary destination and gives Philippine tourism another leg to stand on. A strong gastronomic image complements all the other reasons tourists usually visit the country, like our beaches and islands.”
Chef Francis Tolentino, owner of Taupe BGC, shares the same sentiment. “The Michelin news is super exciting for the Philippine F&B scene. It’s a big deal because it puts our food culture on the global stage and highlights the talent, passion, and hard work of so many Filipino chefs and restaurateurs,” he told Rappler.
“I think this will have a huge impact on tourism — food has always been a big part of our culture, and now more people might travel here just to experience our dining scene.”
Call for sustainability
Michelin’s arrival is also expected to raise industry standards — from service to pricing, ingredient sourcing, and presentation. Chef Cocoy Ventura, a homegrown chef from Isabela, sees this as a wake-up call for Filipino restaurateurs.
“Michelin’s arrival in the Philippines is more than just global recognition — it’s a wake-up call. It challenges our food industry to elevate standards in service, hygiene, and the use of local produce while staying true to our culinary roots.”
Sustainability is one criterion that The Michelin Guide recognizes through its Green Star program. It is a yearly award given to restaurants that are committed to “sustainable practices.”
Golding believes this could encourage Filipino restaurants to adopt more ethical practices. “This could encourage Filipino restaurants to adopt sustainable sourcing, reduce food waste, and promote ethical farming and fishing practices,” he said.
Regional cuisine representation
This means that Michelin will also be able to spotlight the country’s rich regional cuisines! Chef Miguel Moreno, owner of Palm Grill in Araneta and Cabel in Malacañang, has been a purveyor and champion of Tausug and Southern Mindanaoan cuisine. For him, this recognition feels personal.
“As a purveyor of Tausug and Southern Mindanaoan cuisine, it gives me hope that chefs like me, who are champions of regional cuisine, will finally have the opportunity to elevate specialty Filipino cuisine to a global stage,” he told Rappler.
“There’s so much more to explore and discover because to promote our cuisine is to promote our culture. And to preserve our flavors is to preserve our heritage. Michelin’s arrival is something we all have been looking forward to. This is a big step for Filipino gastronomy because the Philippines, I believe, has long been ready,” he added.
The challenge of staying true to Filipino identity
We must not be blinded by the prestige, though — Ventura reminds the industry that authenticity should remain at the heart of Filipino cooking. “Filipinos have a tendency to chase brand names, titles, and prestige. Let’s not plaster the Michelin label on everything or diminish the value of those who may not receive it. At the end of the day, it’s just a guide, not the final word on what makes our food great.”
Ventura also calls for fair treatment of the people behind the industry. “Let this also be a wake-up call to food service employers: excellence isn’t just about stars and accolades. It’s about valuing the people behind the kitchen doors — ensuring they are paid fairly and treated with the respect they deserve.”
Chef Charles Montañez, owner of soon-to-open Liyab Restaurant and Mamacita in BGC, also sees Michelin’s arrival as a way to create very high traction for the industry. He believes that this will encourage more Filipino chefs to “push the boundaries” of what they put on a plate.
“[They] will also be more concerned with the quality of every output — from the chefs to the designers, farmers, and more importantly, the service and front line. Maybe now that we have this potential recognition and governing body, every aspect will work with purpose and dedication.”
The future of Philippine gastronomy looks promising, and Michelin’s arrival is expected to bring greater recognition to both Filipino and regional cuisine while staying true to its roots.
As Tolentino aptly puts it: “For chefs and restaurant owners, this definitely raises the bar. It’s great motivation to keep pushing for excellence, but at the end of the day, what really matters is staying true to who we are — cooking with heart, telling stories through our food, and making people happy.” – Rappler.com