The dynamic Filipino F&B scene through the eyes of chefs Chele González, Stephan Duhesme, Jordy Navarra and Josh Boutwood

Stephan Duhesme, executive chef and partner at Metiz, has worked tirelessly to redefine what Filipino cuisine means. With every new tasting menu and inventive dish he puts fourth, Duhesme shows diners that there are no limits to cooking 'Filipino' food, and that we do not need to be held to any traditional mindsets or confinements.

He emphasises the importance of global acceptance of our cuisine, noting that "Filipinos around the world [are more] accepting of their cuisine, and [this has helped] it become more accepted around the world. The entire Asian community is accepting of their food. We are one player with one perspective and one singular vision." Metiz stands as a testament to this, presenting Filipino food through the lens of 15 chefs, each contributing a unique perspective. Duhesme believes that embracing their heritage, unafraid and confidently, has led to the widespread acceptance of Filipino cuisine all over the world. He adds, "Filipino cuisine is playful and fun, evolving with each chef's journey. It's not just about the food; it's about our memories and experiences." 

In addressing misconceptions, Duhesme asserts that Filipino food goes beyond traditional boodle fights. Instead, he paints a picture of a hyper-complex style influenced by various cultures. "I personally think it's on par with some of the best cuisines in the world," he says. 

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In the spirit of exploration of Filipino cuisine, chef Jordy Navarra, the creative force behind Toyo Eatery, offers a perspective on the growth of Filipino cuisine and our booming F&B industry. Chef Jordy excitedly dives into talking about the beauty of regional Filipino cuisine, and how our food is very inclusive. "It's nice to celebrate the diversity we have in the Philippines," he adds. At Toyo, he takes diners on an expedition of sorts with his elegant yet whimsical tasting menu. The menu ventures into the depths of our culinary culture, introducing tastes and traditions from the nooks and crannies of our rich archipelago, re-interpreted through his keen epicurean perspective. 

Navarra continues to discuss how fun he believes Filipino food culture is, emphasising the familial aspect of Filipino dining, which is an integral part of what makes the dining experience so central to who we are as a people. "We eat as an act of celebration, making every meal a joyful experience," he shares. In fact, this year alone chef Navarra embarked on a great many chef collaborations with culinarians from both the Philippines and around the globe. Ideas sharing, continued learning, and the desire to disseminate these beautiful flavours through bountiful meals has helped to usher the local dining scene to a new frontier. 

Chef Josh Boutwood reflects on the remarkable transformation he has witnessed over the last 12 years, "The Philippines has become such an epicentre for the culinary industry. We've seen such immense growth of talent, sophistication, and evolution of the culinary industry.” Boutwood attributes this renaissance to the market's capacity to traverse the world and sample cuisines from many countries. With a more global palate, the F&B scene in the country has become more interesting than ever. 

His restaurant, Helm, is a testament to this. "Helm is very focused on creating an experience for guests from the moment they enter the door to the moment they leave. We're trying to create a memory for them rather than just a culinary experience," explains Boutwood. Here, he is able to let his imagination run wild. Helm's tasting menu is the final product born out of his playground kitchen, where Boutwood toils away to craft the latest dishes inspired by key happenings in his life. The restaurant encapsulates everything this chef stands for: from service, food, to excellent ingredients, and storytelling, with the primary goal of ensuring that each guest carries away a memory that will last a lifetime.

As these chefs continue to elevate the Philippine F&B industry, their innovative approaches, expert cookery, artistry, commitment to local ingredients, and celebration of our country's food culture pave the way for a new era in Philippine gastronomy. The world has taken notice, and these maestros are ensuring that their flavours, along with the abundant food scene in the Philippines are embraced with open arms on the global stage.

"Everything that you are looking about for food, in Manila, you can find it," González concludes confidently. 

For more information, please visit tpb.gov.ph.

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