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Manila Bulletin devider Entertainment devider Movies and TV devider From tortang talong to kaldereta: Filipina chef Rhoda Magbitang cooks her way to 'Top Chef' victory

From tortang talong to kaldereta: Filipina chef Rhoda Magbitang cooks her way to 'Top Chef' victory

Published Jun 12, 2026 12:38 pm  |  Updated Jun 12, 2026 06:03 pm

At A Glance

  • Filipina chef Rhoda Magbitang made history after winning "Top Chef" Season 23 in the US with her heartfelt Filipino-inspired menu featuring tortang talong, lugaw, and kaldereta.

The Philippines has once again earned global recognition after Filipina chef Rhoda Magbitang was crowned the winner of “Top Chef” Season 23, one of America's most prestigious culinary competitions.

Competing against some of the industry's most talented chefs, the Hawaii-based executive chef captured the judges' hearts with a deeply personal four-course menu rooted in Filipino flavors and family traditions.

Her winning dishes featured elevated versions of Filipino favorites, including tortang talong, lugaw, and kaldereta, comfort foods that resonate with many Filipinos and reflect the rich culinary heritage of the Philippines.

Rhoda's victory earned her the grand prize of US$250,000, or approximately P15.3 million, along with major exposure in leading food and lifestyle publications.

What makes her triumph even more remarkable is that her journey was far from smooth.

Earlier in the season, Rhoda was eliminated from the competition. However, she fought her way back after winning a wildcard challenge, securing a second chance that ultimately led to her becoming this season's champion.

In an interview with YouTube channel “The Chef's Cut,” Rhoda shared that her finale menu was inspired by cherished memories of home and the people who shaped her life.

Her congee, or lugaw, was based on a recipe from her mother, who would prepare the comforting dish whenever she was sick.

The tortang talong, meanwhile, was inspired by one of her earliest food memories growing up. She elevated the classic Filipino eggplant omelet with crispy pork belly, Chinese sausage, and chili vinegar, creating a dish that balanced nostalgia with refined culinary technique.

For her final savory course, Rhoda served a braised short rib with liver sauce inspired by kaldereta, dedicating the dish to her father.

Despite her Filipino roots, Rhoda admitted that preparing an entirely Filipino-inspired menu for the finale was a surprising decision—even for herself.

“I went Filipino on this menu and it's something I don't really cook professionally,” she said.

The risk paid off. By embracing her heritage and showcasing dishes that reflected her upbringing, Rhoda delivered one of the most memorable finales in the show's history.

Born and raised in Antipolo, Rizal, Rhoda moved to the United States at the age of 17. She initially planned to become a teacher, but eventually chose to pursue her passion for cooking.

Today, she serves as executive chef of CanoeHouse at the Mauna Lani Resort in Hawaii, where she continues to build a successful culinary career while proudly representing her Filipino roots.

Related Tags

Rhoda Magbitang Top Chef Season 23 Top Chef winner Filipina chef Filipino food Filipino cuisine Tortang Talong Lugaw Kaldereta Hawaii chef Antipolo Rizal
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