Chef Michael Edward Albaracin, cluster head chef of SotoGrande and Crown Hotel in Palawan, is helping shape the island’s culinary scene and giving visitors a taste of its culture.
Chef Albaracin built his career during his time at the internationally recognized Banwa Private Island, where he developed skills in precision, creativity, and handling the demands of global clients. He now applies this experience to his work at SotoGrande and Crown Hotel in Palawan.
“Cooking has always been in my blood—it’s part of my family’s story. Everyone in our home could cook, but my mother was my biggest inspiration. She managed a humble karinderya and prepared meals with such heart and consistency that I saw her as the best chef I’ll ever know. Watching her instilled in me a love for cooking that has shaped my entire career,” recalls Chef Albaracin.
His approach to cooking is characterized by simplicity and a respect for ingredients. He creates flavorful, easy-to-enjoy dishes using Palawan’s local produce, adding a touch of innovation. For him, great food also comes from fostering a respectful and collaborative kitchen where creativity can grow.
“Working in Palawan is a chef’s dream. The abundance of fresh seafood, local produce, and indigenous ingredients makes menu creation both exciting and meaningful. Every dish is a chance to highlight the richness of the island and share its story with our guests,” said Chef Albaracin.
When discussing Palawan’s unique ingredients, the chef points to the local cashew as a personal favorite for its versatility and cultural significance. This ingredient was the cornerstone of his award-winning dish at the Palawan Tourism Cooking Competition, an achievement he cites as a proud milestone in his career and a clear example of how he showcases local treasures on his menu.
“I work closely with local farmers and fishermen because they are the backbone of Palawan’s culinary scene. One memorable collaboration was with a group of fishermen whose fresh catches inspired me to introduce a ‘catch-of-the-day’ special. It supported the community while giving guests an authentic taste of Palawan’s abundance,” Chef Albaracin added.
In his role overseeing the culinary operations of two hotels, Chef Albaracin admits that managing dual kitchens is no easy task, but he welcomes it as an exciting challenge. His day is a careful balance of supervising operations, ensuring consistency across both properties, and guiding his teams. He makes it a point to set aside time for creative work such as menu planning, which fuels his energy and passion for culinary leadership.
Under Chef Albaracin’s guidance, the culinary programs at SotoGrande Palawan and Crown Hotel Palawan are more than just about food—they serve as a showcase of the warmth, richness, and flavor of one of the world’s most beautiful islands.
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