MANILA – President Ferdinand R. Marcos Jr. said Thursday the growing international recognition of Filipino cuisine through the Michelin Guide would help promote the country’s culinary traditions, attract more tourists, and create livelihood opportunities.
Speaking at the Michelin Guide Ceremony for Manila and Environs at the Manila Marriott Hotel in Pasay City, Marcos said culinary tourism could showcase Filipino culture while supporting local producers and communities.
“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.
He cited dishes such as adobo, kinilaw, and sisig as reflections of the country’s identity, resourcefulness, and rich local ingredients.
“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 said.
Marcos thanked the Michelin Guide for introducing the country’s culinary landscape to a wider international audience and commended Filipino chefs, restaurateurs, and restaurant workers for preserving culinary traditions while exploring new ways to showcase local cuisine.
He cited Gallery by Chele, where Chef Chele Gonzalez features indigenous rice varieties from the Cordilleras, highlighting local ingredients and the communities that produce them.
“These stories show how Filipino culinary traditions continue to thrive, while our chefs find new ways to bring our cuisine to the rest of the world. And this growing recognition presents an important opportunity for Philippine tourism,” Marcos said.
He said the government aims to expand the country’s international culinary presence beyond Manila and Cebu, creating opportunities for regional food destinations and local enterprises.
“We want this growing interest in Philippine cuisine and hospitality to create opportunities for more Filipinos,” he said.
“Greater interest in Filipino cuisine can mean more opportunities for our farmers, our fisherfolk, food producers, and our MSMEs (micro, small, and medium enterprises).”
The Michelin Guide, one of the world’s most prestigious culinary guides, evaluates restaurants through anonymous inspections and awards one to three MICHELIN Stars for exceptional cuisine, as well as Bib Gourmand distinctions for quality dining at reasonable prices.
Its inaugural Philippine edition recognized 108 establishments, including 25 Bib Gourmand awardees and nine Michelin-starred restaurants.
The second Philippine edition highlights the country’s evolving culinary scene and growing international recognition.
This year’s ceremony also coincides with the centennial of the MICHELIN Star, first introduced in 1926. (Ruth Abbey Gita-Carlos/PNA)
