Who doesn’t love Oishi snacks? We sure do, and we have this man to thank for it. As the Oishi Brand president and Liwayway Group chairman, Chan has been uplifting the F&B space since after WW2. What started as a business concerned with cornstarch and coffee repacking developed into today’s leading snack brand. Oishi products have gone global, supplying China and other SEA nations too.

See also: How to Elevate Your Popcorn

Known fondly on social media as the Lechon Diva, Dedet dela Fuente introduced us to her sinfully spectacular stuffed lechons from Pepita’s Kitchen. From truffle rice to sisig rice, take your pick and treat yourself to her signature creations. She proudly opened her first overseas location in Las Vegas and is the first Filipino concept on The Strip.

See also: Dedet dela Fuente Opens Pepita's Kitchen in Las Vegas

As the recipient of Tatler Dining Guide 2022’s Best Restaurateur Award, Ana De Ocampo is certainly no stranger to the business. As the co-founder and CEO of the Wildflour Group, this powerhouse is the force behind Wildflour Café, Wild Flour Italian, Little Flour, Pink’s Philippines and the Wildflour cloud concepts for pizza and burgers too.

See also: Who won the 8 Special Awards from the Tatler Dining Guide 2022?

He is the cornerstone and founder of Foodee Global Concepts, a conglomerate responsible for some of your favourite eats like Tim Ho Wan, Hawker Chan, Tsuta, Kam’s Roast, Mesa, Bench Café, Food District food hall and so much more. Dee started over 30 years ago with a humble establishment named Chin Chin along Pasay Road, and found a patron in Henry Sy Sr., who then encouraged him to expand into the SM food courts. Today, with over 30 years of experience in the industry he is one of the most prolific restaurateurs in the country.

Eric Thomas Dee, who is now managing director of Foodee Global Concepts has infused new energy into the family business and has helped take the corporation into new territory. On top of helming Foodee Global Concepts, Eric is behind Kraver’s Canteen cloud kitchen too, which has even taken things into the metaverse.

See also: How to Run a Family Business: Lessons From Eric Thomas Dee

She is the woman behind The Wholesome Table and has helped change people’s minds on what it means to eat healthy, nutritious food. “The start of my wellness journey was a big aha moment,” Bianca Araneta-Elizalde once told Tatler. “I picked up a book on nutrition that opened my mind to the connection between the food we eat and how it impacts our health. I found it so inspiring and powerful [that I looked] into my own diet. As I began to see the impacts of our actions on the planet, I started changing little aspects of my life.”

See also: Wellness Advocate Bianca Araneta-Elizalde Shares her Recipe for Success

Chef Tony Boy needs no introduction. He is the mastermind behind the iconic Antonio’s Tagaytay, Antonio’s Breakfast, and Balay Dako—establishments that have stood the test of time and have become pillars in the local dining scene. Known for exquisite fine dining, Antonio’s has been a go-to for all of life’s milestones, from weddings to birthdays. Chef Escalante has set the bar for stunning meals and dining experiences and has continued to impress us, year after year.  

See also: Restaurants with the Best Interior Design in the Philippines

As the pioneer of the farm-to-table movement in the country, Ernest Escaler definitely practices what he preaches. He is the founder of Gourmet Farms, which is all about agriculture and delivering farm-fresh produce to customer around the nation. Decades ago, which he began in the industry, he actually introduced the Philippines to commercially roasted coffee through Gourmet Coffee.

“Around 1986, when California cuisine was the rage in America, I decided to put up the country’s first organic farm in Silang, Cavite. We converted a two-hectare orchid farm into a sustainable organic vegetable farm.” Not long after, he opened Gourmet’s Café, which soon drew visitors by hordes, mostly coming from Metro Manila. 

See also: Who is the Father of the Farm to Table Movement in the Philippines?

Asia’s Best Female Chef 2016, Margarita Forés has been feeding us for decades and has been an inspirational force of nature in the Philippine F&B scene. Through her innovative and flavourful Italian and Filipino menus, and culinary prowess, this chef has helped put the Philippines on the gastronomic map. She is the brain behind Cibo, Lusso, Grace Park, and Cibo di Marghi.

See also: The Margarita Forés Effect

Chef Chele González arrived in the Philippines from the Basque country and fell deeply in love with all that our country had to offer. He used his masterful experience from kitchens in Spain and around the world to push boundaries in Philippine cuisine, experimenting with local produce and championing sustainable cookery. As the leader behind Gallery by Chele, Deli by Chele, Chef Chele’s Kitchen, and his R&B concept Studio Lab, we can only expect more exciting dining news to come.

See also: How can Filipino Food go Further? Hear from chefs Chele Gonzlaez, Margarita Forés and more

He is president and co-founder of Bacchus International, one of the nation’s leading importers and distributors of fine wine and gourmet delicatessen products. Since 1995, Lichaytoo has been dedicated to focusing on high-quality products. His ethos is rooted in quality and the need for excellent building blocks: ingredients. Lichaytoo’s high standards and discerning palate are what set him apart and attract clients and producers to him.

“We made wines and ingredients that were needed to improve the restaurant scene in the Philippines available to brands, chefs and establishments.  We always wanted to inspire chefs to realise that the quality of ingredients is the number one consideration if you wanted to create world-class cuisine. Whether it’s cookware, wine glasses, tools or ingredients,” says Lichaytoo.

See also: Wine Expert and Food Retailer Alex Lichaytoo says that Quality Ingredients Mean Everything

She is the chairman and CEO of Destileria Limtuaco, one of the country’s leading labels in the world of spirits. Limpe-Aw introduced so many new brands and proudly shares Filipino flavours: Paradise Mango rum liqueur, Amadeo coffee liqueur, Manille Liqueur Collection, Dragon Fruit wine, and Very Old Captain Artisan-crafted Rum.

See also: The Best Rums in Asia

Sala, Sala Bistro, People’s Palace and Blackbird are all concepts under chef Colin Mackay’s belt. This gourmand is known for his ability to cook meals that we cannot get enough of and create brands that keep us coming back for more. “What is satisfying to me is seeing guests return to the restaurants with friends, family or business clients and enjoying what we have to offer. Their appreciation is most important,” he shares.

Abba Napa is the creative director and genius behind the utterly successful The Moment Group, which has brought us the likes of Manam, 8cuts, Mo’s Cookies, Bank Bar, Mecha Uma, and so much more. They even expanded to have Moment the Grocer and set up their own website where you can order from all their brands too. 

See also: Abba Napa Shares how the Pandemic Affected her Work and Restaurants

Chef Jordy Navarra is the man behind the accoladed Toyo Eatery. Right beside that is his other concept, Panaderya Toyo, which supplies all of us carb lovers with gorgeous bread and Filipino merienda treats. Toyo Eatery has breathed new life into the local fine dining scene through chef Navarra’s delicious passion for innovation and experimentation.

See also: How did Jordy and May Navarra Build Toyo Eatery?

The co-founder of Auro Chocolate, Mark Ocampo, has fruitfully turned the spotlight on Philippine cacao once again. Not only has Auro won awards around the world, but it has also poised itself as a leader in this sweet space for its stunning marketing, packaging, and branding, helping to push the Philippine F&B business scene forward too. They recently opened an Auro Café in Bahrain as well.

See also: All About the Auro Chocolate Cafe in Bahrain

Leo Po is at the helm of Centruy Pacific Food Inc, a massive conglomerate that supplies the country with tuna, sardines, corned beef, coconut water, milk, and so many more favourites. Their products can be seen in every grocery or convivence store, and the company has even moved into the plant-based realm through UnMeat.

See also: Century Pacific Food Inc. Steps Into The Global Plant-Based Market

If you love cheese, then you have to know Olive Puentespina. Hailing from Davao, she has helped make the region known for artisanal cheese through the Malagos Farmhouse brand. Malagos Farmhouse now boasts of 25 cheese varieties, such as goat milk ricotta and feta, along with cow milk-based confections like kesong puti and La Maria.

See also: 8 Luxurious Mac and Cheese Dishes

You can find this skilled chef working his magic at Mecha Uma, where chef Ricketts meticulously creates and plates his mouth-watering Japanese dishes. His other casual dining establishments are crowd favourites too: Sensei Sushi, Ooma, and La Chinesca. “I want to be remembered as someone who was craftsmanship-oriented—whether it is a complicated task or simply cooking rice, and I would like to be known in terms of how I developed new techniques. I’d like to be known for inspiring the next generation,” the chef says. 

Searching for healthy food means going to Healthy Options. Thanks to Romy Sia, not only do we have a wonderful selection of organic and nutritious finds but also fine wines at his other brand, Wine Story, a luxury shop that specialises in first-growth Bordeaux.

“Educating and empowering people to take control of their health has always been my motivation and inspiration for setting up Healthy Options,” Sia shares.

See also: Healthy Options CEO Romy Sia Says Education and Empowerment are key to Wellness

Jollibee is what it is today because of this juggernaut of a man. Tan-Caktiong’s business prowess has grown the concept into not only a fast-food restaurant but a global sensation. Jollibee has become a household name in the Philippines and turned into a company that holds brands like the international Coffee Bean and Tea Leaf and Tim Ho Wan under its diverse portfolio.

See also: Tim Ho Wan is now Philippine Owned–Jollibee Foods Corp Takes Control

President of Rustan’s Coffee, Noey Lopez is the man behind Starbucks Philippines. Through his leadership, the beloved international chain Starbucks quickly became a fixture in our everyday lives here in the Philippines too. “We have this mantra,” he says. “Build one store at a time, one customer at a time.”

Chef, writer, restaurateur, artist…what can’t Claude Tayag do? Hailing from Pampanga, Tayag is known for his celebrated restaurant Bale Datung and his buttery food writing skills that seriously paint a tasty picture. His work in F&B has emphasized Filipino culture and continuously shines a light on our gastronomy. In fact, he was even involved in No Boundaries, with the late, great, culinary titan Anthony Bourdain. Tayag actually even introduced Bourdain to his first bite of sisig!

From gin to vodka, Mathew Westfall is your man. As the head distiller and co-founder of Full Circle Distillery, he is responsible for the creation of Arc Gin and Vodka. Filled with Filipino botanicals and ingredients, their spirits are proudly Filipino. “Why were all those people creating a craft spirit while in the Philippines — where there is a bounty of flavours — we had none?” asks Westfall.

See also: These are the Best Gins in Asia 

As the president and CEO of McDonald's Philippines, Kenneth Yang is who we can thank for satiating our Big Mac and chicken nugget cravings. McDonald's arrived in the country in 1981 and has never stopped serving meals that make us happy.

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