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Manila Bulletin devider Philippines devider National devider Michelin chefs celebrate Filipino flavors at Terra Madre Asia Pacific

Michelin chefs celebrate Filipino flavors at Terra Madre Asia Pacific

Published Nov 21, 2025 02:48 pm

At A Glance

  • DOT spotlights Philippine culinary heritage at the first-ever Terra Madre Asia Pacific in Bacolod.
  • Michelin-recognized chefs Miguel "Miggy" Moreno and Chele González showcase Filipino ingredients and regional dishes.
  • Workshops highlight traditional and fine-dining applications of local flavors.
  • Event features street-food showcases, a Community Kitchen from 61 barangays, and a marketplace linking organic farmers to buyers.
Chef Chele González (right) discusses Filipino culinary techniques during a workshop at Terra Madre Asia Pacific in Bacolod on November 20, 2025. (Trixee Rosel / MANILA BULLETIN)
Chef Chele González (right) discusses Filipino culinary techniques during a workshop at Terra Madre Asia Pacific in Bacolod on November 20, 2025. (Trixee Rosel / MANILA BULLETIN)
The Department of Tourism (DOT) is spotlighting the Philippines’ culinary heritage at the first-ever Terra Madre Asia Pacific in Bacolod, featuring two Michelin-recognized chefs in hands-on workshops showcasing Filipino flavors and sustainable practices.
Palm Grill’s Michelin-recognized Miguel “Miggy” Moreno, from Zamboanga, and newly Michelin-starred Spaniard Chele González, of Asador Alfonso in Cavite, demonstrated how Filipino ingredients and regional dishes can shine in both traditional and fine-dining contexts.
The workshops, held during Terra Madre Salone del Gusto – Asia Pacific (TMAP) from Nov. 19 to 23, gave participants a chance to explore how local cuisine blends tradition and innovation while highlighting the Philippines’ food culture.
Chef Moreno prepared pyanggang, a Tausug specialty of charcoal-infused chicken, and shared tips on balancing bold spices with indigenous cooking techniques.
Chef González demonstrated modern Spanish techniques applied to local produce and showcased plating methods that highlight both flavor and presentation.
Chef Miguel “Miggy” Moreno prepares pyanggang, a Tausug charcoal-infused chicken specialty, during a culinary workshop. (Trixee Rosel / MANILA BULLETIN)
Chef Miguel “Miggy” Moreno prepares pyanggang, a Tausug charcoal-infused chicken specialty, during a culinary workshop. (Trixee Rosel / MANILA BULLETIN)
The DOT said the participation of the chefs underscored the Philippines’ potential as a global culinary destination, showing that chef-led workshops elevate both indigenous and modern food practices to worldwide attention.
It added that Terra Madre—hosted for the first time in Asia-Pacific—supports its food tourism strategy by connecting Filipino chefs, farmers, and producers with international advocates.
Organized under the theme “From Soil to Sea: A Slow Food Journey Through Tastes & Traditions,” the five-day event also features street-food showcases, a Community Kitchen representing dishes from 61 barangays, and a marketplace linking organic farmers directly to buyers.
DOT Secretary Christina Garcia-Frasco said the gathering gives local food communities a global stage and serves as a “call to action to not just celebrate cuisine but to empower our local producers and preserve our food heritage.”
Partnering with Slow Food International, the Provincial Government of Negros Occidental, the City of Bacolod, and national agencies, the DOT said Terra Madre aims to strengthen regional food systems rooted in biodiversity, sustainability, and inclusive growth.
Negros Occidental, with its 20,000 hectares of organic farmland and 32,000-hectare marine reserve, now takes center stage in this global food movement.

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DOT Terra Madre Asia Pacific Bacolod Filipino cuisine culinary workshops
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