Filipino culinary heritage took center stage as the Department of Tourism (DOT) promoted the country’s food and beverage sector as a key tourism asset during the launch of Rolling Stone Philippines in Taguig City on Friday, Mar. 21.
DOT Secretary Christina Garcia-Frasco led the food and beverage panel, underscoring the Philippines’ rich culinary identity shaped by indigenous traditions and centuries of Spanish, Chinese, and American influences.
“Our nation of over 7,600 islands has seen various influences over time. All of these experiences throughout generations have provided the impetus for our local cooks, chefs, and mothers in the kitchens to come up with these flavors that are so distinctly Filipino,” Frasco said.
She noted that food remains deeply rooted in Filipino culture, with the traditional salu-salo or shared feast, symbolizing hospitality, unity, and resilience.
Frasco said the growing global recognition of Filipino chefs, restaurants, and culinary brands has heightened international interest in Philippine cuisine, offering a high-value proposition for tourists seeking authentic food experiences.
She stressed that under the Marcos administration, the DOT has prioritized food tourism as part of national efforts to attract more visitors, support local producers, and showcase the country’s distinct culinary identity on the global stage.
Frasco cited the arrival of the prestigious Michelin Guide in the Philippines as a milestone for the local gastronomy sector.
“The presence of the Michelin Guide in the Philippines is a testament to the excellence of our chefs and cooks, and the integrity of our ingredients,” she said.
“It will not only open new doors for tourism and economic opportunities but also promote the preparation and sourcing of food as an integral experience.”
The Michelin Guide is expected to uplift the restaurant industry by enhancing quality standards, expanding employment, and improving culinary skills.
Its broader impact is also seen to benefit farmers, fisherfolk, and small and medium enterprises in the food supply chain.
Frasco added that since assuming office, the DOT has conducted “listening tours” across the tourism sector, including the culinary field, to gather insights and ensure targeted interventions that support the growth of gastronomy tourism.
“Gastronomy tourism is of such paramount importance to the national government that we have now made it part of our national tourism strategy and identified it as a priority under the National Tourism Development Plan,” she said.
The panel discussion was moderated by culinary advocate Erwann Heussaff and featured chefs Miko Calo, Josh Boutwood, and Bruce Ricketts.
Restaurateurs Eric Teng and Jae Pickrell and entrepreneur Rachel Carrasco also highlighted the global potential of Filipino cuisine and the importance of innovation and community engagement in shaping its future.
Sustaining momentum in food tourism, the Philippines will host the Terra Madre Asia Pacific in Bacolod City following its successful staging of the UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific in Cebu.