How Manila’s Top Chefs Discovered Their Passion—and Their First Michelin Experience
Manila’s food cognoscenti are holding its breath. The Michelin Guide, one of the most respected and revered global dining guides, is officially entering the Philippines with its first-ever edition covering Manila and Environs, and Cebu. Anticipation is high as whispers circulate about which restaurants will earn coveted stars, how many will be recognized, and which establishments will also receive the Michelin Bib Gourmand for excellence at a value.
The official announcement and awarding will take place Thursday, October 30, at the Marriott Hotel Ballroom, Resorts World Manila, bringing international culinary prestige to the country’s capital.
Founded in France in 1900 by brothers André and Édouard Michelin, the Michelin Guide originally served as a travel and dining guide for motorists. Over more than a century, it has grown to cover over 40 destinations worldwide, becoming synonymous with culinary excellence. Its hallmark is strict impartiality: inspectors dine anonymously, pay for their meals, and no restaurant can pay to be included. The guide’s star system is globally recognized: One Star: High-quality cooking worth a stop; Two Stars: Excellent cooking, worth a detour; and Three Stars: Exceptional cuisine, worth a special journey. When awarding stars, inspectors consider the quality of ingredients, mastery of techniques, harmony of flavors, the chef’s personality in the cuisine, and consistency across visits.
Beyond stars, the guide also highlights value through the Bib Gourmand, recognizing restaurants that offer high-quality meals at reasonable prices, and bestows special awards for achievements such as Opening of the Year, Service, Sommelier, and Young Chef awards.
However, Michelin’s arrival is much more than a ceremonial moment. Its arrival places Filipino cuisine firmly on the global culinary map, simultaneously acknowledging its creativity and diversity. It also promises to boost food tourism, attracting international travelers eager to experience the flavors of Manila and beyond, and Cebu. Filipino dishes will now stand shoulder to shoulder with other world-renowned cuisines, garnering recognition that has long been deserved.
As chefs and restaurateurs across the city wait with bated breath, we asked some of Manila’s foremost culinary industry talents about their professional journey and their first experience at a Michelin-starred restaurant. Many spoke of early inspiration, the thrill of discovering flavors at the highest level, and the drive to bring world-class standards back to their own kitchens.
Josh Boutwood, Chef, Helm
Ever since I was young I had an almost magnetic attraction to the kitchen—yet I tried to veer away and take up architecture. Ultimately, it sucked me back in. I absolutely love what I do and can’t imagine doing anything else.
My very first apprenticeship at 16 was at a Michelin restaurant and I was captivated by the precision and care that went into each dish. It was from the very get-go that I said to myself, I want a restaurant like this.
Bruce Ricketts, Chef, Iai
I first knew I wanted to become a chef when I saw that hard work and obsessiveness were key elements in making good food. I was able to relate and felt at home in the kitchen.
My first Michelin experience was at Le Bernardin in New York. I remember being fascinated by the idea of seeing fish paired with red wine sauces, which was unusual to me at that time, as well as raw shellfish dishes that made me understand what elegance and restraint meant. Prior to my meal there I would geek out on Eric Ripert’s cookbook, so it was exciting to be able to experience the restaurant and compare what I imagined to how it actually was.
JP Cruz, Chef , Inato
Cooking has always been something I was deeply curious about. Like many chefs, my first exposure came from my mother’s cooking when I was young, and that’s where my fascination with food started. Even though I wasn’t sure what career path to take back then, cooking was the one thing that felt meaningful to me apart from spending most of my time in front of the computer.
I also spent time working in different kitchens around the city, but the moment I truly felt committed to becoming a chef was when I started working with Chef Jordy Navarra. His genuine passion for food and his generosity in sharing knowledge about food, restaurants, and experiences inspired me to grow. It made me realize that being a chef is so much more than just cooking and feeding people. It’s about curiosity, creativity, connection, and so much more.
My first Michelin experience was around 10 or 11 years ago when Jordy and I dined at Robuchon au Dôme in Macau. I remember tagging along on May’s (Navarra) business trip to Hong Kong & Macau, which gave us the chance to try it out. It was my first true fine dining experience. White tablecloths, stunning interiors, elegant tableside service, and impeccable food and hospitality. Everything about it left a lasting impression and opened my eyes to what dining at the highest level could be.
Despite being very different from the food I was used to, some dishes felt surprisingly familiar and comforting, which brought me a lot of joy.
Aaron Isip, Chef, Kasa Palma
I have always loved cooking since high school, but I realized I wanted to become a chef only after university. At 21, I left for Paris to study and train under some of France’s master chefs. I knew I was going to be a chef when I moved to France—it felt like it was what I was meant to do; my raison d’être.
My first Michelin experience was my very first job at the two-star then—Apicius, under renowned French chef Jean-Pierre Vigato. It was a surreal experience working in the grand kitchen of a hôtel particulier owned by acclaimed film director Luc Besson.
Jorge Mendez, Chef, Modan
Cooking has always been a part of my family’s story, and as a child, I loved helping my mom in the kitchen. From a young age, around 10, I realized that becoming a chef was my true passion and dream.
My first Michelin star experience in 2016 was truly unforgettable, as I had the pleasure of savoring a beautiful pasta dish crafted by the talented Nico Romito at il Ristorante. It was a moment of culinary wonder that deeply touched me.
Miko Calo, Chef, Coquette by Miko Calo
I took Hotel and Restaurant Management in college as my last resort. I didn’t really know what I wanted to do; I just knew which school I wanted to attend. Fortunately, I didn’t pass initially. During my first week of kitchen lab classes, I realized that cooking was my true future. By my first semester, I had already decided to pursue further studies after college and build a career in fine dining.
I visited my cousin in London, and we had dinner at La Cuisine de Joel Robuchon (now closed) for her birthday. This was the year before I was going to start culinary school in Paris. Before the meal ended, I told myself and my cousin, “l’m gonna work here after school.” Two years later, I was working there.
Thirdy Dolatre, Chef & Partner, Hapag
My first memory of cooking was at the age of seven, frying eggs alongside my Tita, who taught me the basics. Back in school, I didn’t really excel academically, but whenever it came to cooking class or home economics, I found myself fully engaged and excited. Even when visiting friends’ houses, I’d end up raiding their pantry and whipping up dishes with whatever I could find—kind of “market basket challenge” using canned goods and fridge leftovers.
Despite my fascination with food, I didn’t immediately see it as a viable career option. Cooking wasn’t considered glamorous back then; it was viewed as a blue-collar job. Plus, I came from a family of dentists, so I naturally thought I’d follow in their footsteps.
Everything changed in the summer of 2009 when my brother Paolo—who once dreamt of becoming a chef himself—encouraged me to take the Kitchen Discovery Course at CCA Manila. That experience lit a spark in me. I was completely immersed, and for the first time, I saw that this passion could become my profession. If that summer hadn’t happened, I’d probably be in a dental clinic today, living a quiet and peaceful life, which is worlds apart from the chaos of running a kitchen!
Kidding aside, cooking and making people happy through food and hospitality truly changed my life. It’s my love language to serve and nurture others through my craft. I feel incredibly fortunate that what I love most—sharing joy and connection through food—is also what I get to call my career.
My first Michelin experience was staging at Benu, a three-Michelin-star restaurant in San Francisco. After years of working in Manila’s local restaurant scene, where I learned to hold down a station, lead a brigade, and navigate the line, stepping into a Michelin kitchen was a complete shock to the system.
The level of focus required was intense. Every single detail mattered. You had to ask the right questions, take meticulous notes, and never make the same mistake twice. Every second counted because the kitchen ran with such lean precision and a limited number of staff. What I love is that they don’t overhire stages just to make the kitchen run.
What struck me most, though, was that despite the rigorous training, the environment wasn’t toxic. I got scolded and the chefs pushed me hard, but always with purpose—they wanted me to understand why things were done a certain way. That deeper understanding of technique and intention shaped how I wanted to run my own kitchen later on.
The cherry on top came after months of working through every station: sitting down to experience the full menu as a diner. It was a surreal experience tasting dishes I had helped create, now plated and served with such artistry. That night made me realize the beauty of what we do: working tirelessly behind the scenes, then watching it all come together in a single moment of joy for someone else. It was an eye-opening and humbling experience that deepened my respect for what Michelin dining represents.
Erin Recto, Head Sommelier & Partner, Hapag
My curiosity for wine started when I lived in Portugal, visiting wineries with my mom and discovering how a glass of vinho verde could brighten something as simple as spicy piri piri chicken. It was my first real glimpse of how wine and food could speak to each other.
Over time, I realized that being a sommelier could be more than technical knowledge— it could be a bridge between cultures. As a Filipino, I wanted to tell stories that connected our food and hospitality to the wider world, and it’s what has cemented my desire to pursue this path seriously.
My first Michelin experience was dining at Fu Ho in Hong Kong—a meal that showed me how refinement and restraint could coexist with deep cultural roots. A few years later, I had the opportunity to work briefly at Arola in Penha Longa during my internship, which offered a glimpse into the discipline and quiet precision that a Michelin restaurant demands. Experiencing both sides, as a guest moved by tradition and as a young professional behind the scenes, has shaped how I understand hospitality and the many ways excellence can be expressed.
Kevin ‘Nav’ Navoa, Chef & Partner, Hapag
When I was a kid, we would go to visit our family in San Diego where my mom’s side of the family ran a Filipino restaurant/bakery and I was introduced to a typical Filipino restaurant in the US. They served the basic dishes such as adobo, lechon, paksiw, chicharon bulaklak, hot pandesal, cheese rolls, etc.
My mom loved to to bake and cook. I noticed how every time we were at the restaurant she would actually get in these plastic aprons and make a cake for a customer. So it meant that my sister and I, on some days, would end up hanging around the restaurant, in and out of the kitchen, just playing.
I realized this was one of my core memories as a kid that gave me my first experience in a restaurant setting. One morning, and still in San Diego, I decided to make garlic fried rice and I had this itch where I felt the need to make it really taste good and I wanted my uncles to try what I cooked.
I had realized years and years later this was my first experience cooking for someone and had that itch in my chest to focus and cook to the best of my ability for someone else. This was actually my first time “cooking with the heart.” Now I make anything and still get the same feeling today.
My first Michelin experience came from a restaurant I once worked at. After my stint there, I returned as a guest and I was blown away by the service and the way each dish was presented. They weren’t a Michelin starred restaurant yet, but to me, it already felt like the raw, genuine essence of what a starred restaurant should be.
Fast forward a few years, and they now hold two Michelin stars. I went back to dine again, and their standards were just as high, if not even higher. They’ve refined their cuisine, grown more confident in their identity, and truly came into their own as a restaurant.
Colin Mackay, Chef, Blackbird and Sala
I embraced and enjoyed working with food from my teenage years, but it was not until I lived in Hong Kong during the early 90’s that I found myself actually having to cook professionally as a caterer for private dinners. That experience provided the confidence for me to open Sala on arriving in Manila in 1997.
My first Michelin experience was a four-hour lunch at The Fat Duck in Bray in 2001. I remember delicious food, theatrical, perfect service, and an unassuming comfortable space. It was my most memorable meal for all the right reasons!
Jordy Navarra, Chef, Toyo Eatery
It was when I started casually cooking for my girlfriend at the time (now my wife), that I became curious on how things were made and the components that made a good dish. That made me research more about food. I knew I wanted to keep learning about it.
My first Michelin experience was The Ledbury in London!
Nicco Santos, Chef, Celera
I think it clicked for me when I realized that cooking is a lot more than just making food look and taste good. It’s the way food can tell stories, carry memories, and bring people together around a table. I saw how a dish could connect different cultures, or remind someone of home, or spark conversation between strangers. When I understood that cooking could be a language—one filled with emotion, identity, and intention—that’s when I knew this was what I wanted to do for the rest of my life.
My first Michelin experience was actually quite casual at a small tapas place in Singapore. Nothing overly grand or intimidating. It felt intimate, honest, and deeply thoughtful. The flavors were simple, but they were precise. There was so much intention behind every plate without the need to make it feel luxurious. It opened my eyes to the idea that excellence doesn’t have to be loud. It can be quiet, humble, and deeply human. I think that experience shaped the way I approach cooking today—where heart and story matter just as much as technique.
Quenee Vilar, Chef, Celera
I’ve always been surrounded by food and great cooks at home. My family would often cook and eat together at my lola’s house, creating some of my fondest memories. But it wasn’t until my 4th-year high school elective that I truly discovered my passion for cooking. That class opened my eyes to the art of food, and it was then that I realized I wanted to get my hands dirty and explore different flavors.
For me, cooking with a great team is just as important as cooking for myself. I realized this especially when I joined my mentor and partner, Nicco, at Your Local. It was an eye-opening experience. I discovered that I enjoy cooking even more when I’m surrounded by people who share the same goals and passion for food.
My first Michelin experience was when we were studying for our first collaboration at Hey Handsome. I remember going around Singapore, trying out Michelin-recommended restaurants, and being surrounded by world-renowned chefs. It was an incredible feeling—inspiring, humbling, and unforgettable. What made it even more special was getting to know the chefs outside their restaurants, learning about their personalities and what inspires them. For me, that’s what truly defined my first Michelin experience.
Tippi Tambunting, Chef, M Dining
When I was 16 I started a home-based food business selling baked products and bottled pasta sauces called Saltine. It was then I realized I wanted to be a chef. My sister was living in New York at that time and she brought me to Poughkeepsie to do a campus tour in the Culinary Institute of America.
My maternal grandparents loved to travel and eat in all these fancy restaurants and I was lucky to be part of it. As far as I remember, even at 10 years old, we would frequent Tokyo, New York, and San Francisco, and hold an annual family trip to Hong Kong with the whole clan on Christmas where the itinerary would revolve around our meals. All these restaurants seemed somewhat the same to me; what would differ was the cuisine, how the table was set, and if it had a tablecloth or not.
On my 2nd year of culinary school we had a break, and I went to Paris to meet with up with friends. A friend’s mom invited us to dinner and all they said was that we had to dress up for a fancy dinner. We were brought to L’Arpège. I was blown away by the experience. It was only after my culinary gastronomy class that I knew the difference. I appreciated everything even more and understood the whole dining experience.
Tom Bascon, Chef, M Dining
Honestly, I didn’t think I was going to be a chef. You see, I was born and raised with my parents in the food/service industry. Witnessing firsthand how hard it was—running a hotel, restaurant and catering business—I decided to study business and be as far away from the family business as possible.
But somehow, food found a way to pull me back in. Happy with my decent-paying 9-5 job, I never stopped being curious about food. Though I cooked and ate quite a bit during my free time, I still didn’t think I could make a career out of it.
That all changed in the early 2000s. My epiphany happened in a friend’s restaurant in Dallas. I walked into that kitchen, and the hair in my arms stood up. I told myself, This is what I want to do. Mind you, that was not the first commercial kitchen I entered, but I haven’t looked back since.
When I was in NYC, Michelin only made its initial appearance in 2006. Living on a cook’s salary then, Michelin-starred restaurants were not part of the budget, unless it was New York Restaurant Week. Though that wasn’t necessarily bad, it wasn’t a Michelin experience either.
My first true Michelin experience didn’t happen until recently. In 2017, my wife and I visited Lasarte in Barcelona and Casa Perbellini in Verona. Both experiences, though very different, were amazing, especially Perbellini.
Tony Boy Escalante, Chef, Antonio’s
I realized I wanted to be a chef by accident. When I was traveling, I realized I wasn’t just drawn to the food, I was fascinated by the whole restaurant experience. I liked watching how everything came together, the cooking, the service, the atmosphere. That’s when I knew this was something I wanted to do.
The first Michelin restaurant that really made an impact on me was Noma in Copenhagen. It was a different level from what we do here, something that wouldn’t be easy to sustain in the Philippines because we don’t have the same kind of tourism or transient market to sustain that kind of operation.
I was blown away by the ingredients and the way they executed everything. The restaurant was by the marketplace and the water, the kitchen was open, and you could see how calm and organized they were while assembling the dishes.