Through the efforts of our indefatigable Department of Tourism (DOT) Secretary Christina Garcia Frasco, the Michelin Guide has finally landed in our country. The historic launch ceremony at the Grand Ballroom of the Marriott Hotel Manila was attended by the country’s leading chefs, foodies, hotel general managers, and the press, aside from the DOT officers.
Michelin Guide International director Gwendal Poullennec paid tribute to our country’s rich culinary landscape as he officially announced our inclusion in the Michelin Guide Manila and Environs/Cebu 2026. For her part, Secretary Frasco praised the arrival of the Michelin Guide as “a defining milestone for the country’s tourism and culinary sectors.”
I made sure I researched how the star-rating system was applied to Philippine restaurants. A select and confidential group of Michelin anonymous inspectors assessed restaurants in Metro Manila, Cavite, and Cebu, based on five criteria—quality of ingredients, mastery of cooking techniques, harmony of flavors, the chef’s personality as expressed through his cuisine, and consistency of the food over multiple visits. These factors ensure that the evaluation is fair, unbiased, and aligned with global standards.
What really makes this international rating system interesting is that it highlights the diversity of our culinary landscape and reflects the art of our people—especially when one realizes that some of the restaurants included in the Guide are owned and operated by homegrown chefs who trace their culinary expertise to their mothers or grandmothers. Their cuisine tells the story of heritage and innovation through the years, giving an even deeper meaning to their kitchen skills.
Watching the proceedings onstage, I couldn’t help but become emotional as the names of restaurants were announced. I could feel the extreme joy and pride of the chefs involved as I pondered the hard work and determination they must have poured into perfecting their recipes. Added to that is the realization that the recognition is of global stature. I’m sure it was a crowning moment for the chefs involved.
The Michelin Guide began with brothers André and Édouard Michelin, who promoted tire sales and encouraged motorists to explore the French countryside. It included maps, travel tips, and information about local attractions. Eventually, it featured restaurant reviews and the star ratings. Initially, one star was given to restaurants of exceptional quality and service. The second star was later introduced, followed by the third star. Thus began its use as an indicator of prestigious fine dining, which later expanded to restaurants all over the world.
Other recognitions bestowed on our restaurants were the “Bib Gourmand” and the “Selected.” The former is given to restaurants that serve familiar, comfort food made exceptionally well, while the latter recognizes restaurants that serve food at a high level but have not yet been awarded a star.
Receiving any of these recognitions is always a game-changer for the restaurant or chef involved. In fact, a carenderia in Parañaque, which is on the list of Selected restaurants announced during the launch, immediately experienced long queues of customers the day after earning Michelin recognition—and they ran out of their specialty chicken by noontime.
By the end of the launch ceremony, 108 Philippine restaurants were given prestigious Michelin recognition: 74 Selected Restaurants, 25 Bib Gourmand, 8 One-Star, and 1 Two-Star. The only Michelin two-star restaurant in the country is Helm by Chef Josh Boutwood, located at the Ayala Triangle in Makati.
The eight Michelin one-star restaurants are Asador Alfonso in Cavite, Celera in Makati, Gallery by Chele in Taguig, Hapag, Inato, and Kasa Palma, all in Makati, Linamnam in Parañaque, and Toyo Eatery in Makati.
It was a great evening for our country’s culinary sector and a source of pride, prestige, and honor for the recognized chefs and restaurants—a very big step toward our goal for culinary tourism.
For feedback, I’m at bobzozobrado@gmail.com
