It was the most-awaited gathering of the season for the Davao gourmands. The highlight of the 2025 edition of the Davao Food and Wine, a three-week culinary event that features Mindanao’s finest produce, brought in four chefs from across the country, turning the cooking stations of Dusitd2 Hotel’s buffet hall into the “Kitchen Arena.” Palates were eager to savor what the accomplished culinary figures could create in 60 minutes, adding three secret ingredients to their recipes.

Donning aprons to cook in a kitchen other than their own, four chefs took on the challenge, not knowing their final recipe until the secret ingredients were unboxed. However, they came “armed” with their favored components that can elevate the flavors of their yet-to-be-conceived dishes. The competition’s lone female chef, Rhea Rizzo of Mrs. Saldo from Silang, Cavite, who’s known for her refined, heartfelt cooking shaped by global influences, brought Vietnamese prawns, yuzu, and curry oil. Flying in from the southeastern paradise island with his katsuobushi, rendered pork fat, and rice vermicelli was Chef Andrew Malarkey of Wild Siargao, whose bold cuisine trumpets “GLOCAL” with a vibrant island character. Two Davao chefs completed the foursome: Chef Jeramie Go of Pilgrim, who showcases his disciplined Toronto-trained technique grounded in Mindanao terroir, pulled out saffron, Dijon mustard, and maple syrup from his stash, while the host hotel’s Chef Ferdinand Recaborda, trained in luxury-hotel accuracy, had “palapa,” a spicy Maranao condiment, close at hand.

Before the friendly face-off, the chefs gave the audience a glimpse into their expertise through the specialties they had prepared for the evening. Chef Jeramie prepared Lamb Shoulder Roast, Chef Rhea plated Beef Cheeks and Jackfruit Massaman Curry, Chef Andrew cooked Chipirones on Mais Bigas Cremoso, and Chef Ferdinand made Tanglad Coconut-curried King Prawns.

The four plat du jour created a stir among the diners, with each gaining a fan at every bite. The tasting menu didn’t just tease the palates (and successfully at that), it also served as the drumbeater of what’s ahead. What flavorful dish will the chefs conjure in the coming cook-off?

But there was more to the food sampling. For everyone partaking of the feast, it was also a taste-and-vote segment of the affair. The dish with the highest votes wins the Crowd Favorite award.

Then came the main event. The timer commenced as soon as the secret ingredients were unboxed. Revealed were odong, a Visayan noodle; fresh crabs sourced from Surigao; and vintage Boracho cheese by the iconic Davao cheese brand Malagos Cheeses.

An hour sped by, and as the clock struck the last second, each of the chefs laid out two beautifully plated dishes. It posed a challenge for the panel of judges to choose the winning pair and its chef.

Glasses were raised to the crowned chef of the first Kitchen Arena—Chef Rhea Rizzo—and to the crowd favorite of the early evening tasting menu—Chef Andrew Malarky. If you ask me, everyone emerged as a winner—all four chefs and the diners.

The full-house affair gathered Davao’s culinary personalities, restaurateurs, and food enthusiasts, who celebrated with the event’s food and beverage partners, sponsors, and local producers.