President Ferdinand R. Marcos Jr. highlighted the expansion of the Michelin Guide to Manila, Environs, and Cebu on October 29, 2026, framing the global recognition of local cuisine as a vital catalyst for tourism growth, regional development, and expanded livelihoods for farmers and small enterprises across the Philippines.
The evaluation featured 127 recognized dining establishments across Manila, surrounding environs, and Cebu on a Thursday evening at the Manila Marriott Hotel in Pasay City. Marking its second year in the country, the high-profile gathering brought together political leaders and culinary figures, alongside prominent chefs whose kitchens shaped the national dining sector.
President Marcos Links Food to Heritage and Economic Growth
Addressing the audience before the official honors were announced, President Marcos connected the country’s culinary traditions directly to its economic future. He noted that the recognition of regional dishes elevates the nation’s appeal to international travelers, encouraging longer stays and deeper exploration of local provinces. Beyond tourism figures, the administration emphasized that increased demand for authentic ingredients directly benefits primary producers.
As the Administration advances significant initiatives to position the Philippines as a world-class culinary destination, President Ferdinand R. Marcos Jr. and First Lady Louise Araneta-Marcos witness the awarding of MICHELIN Stars and Bib Gourmand distinctions at the ‘MICHELIN… pic.twitter.com/4K04q8J4lf
For Filipinos, food is never just about food. It is how we welcome guests, how we bring our families together, and share a little of ourselves with others. It is how we turn a simple meal into a memory, and the stranger into a friend.
President Ferdinand R. Marcos Jr., via BusinessMirror
The President noted that staples such as adobo, kinilaw, and sisig tell the story of who we are, reflecting both resourcefulness and the agricultural richness found across the islands. According to Thechronicle, the government aims to push culinary promotion beyond the main urban centers of Manila and Cebu to lift regional destinations and micro, small, and medium enterprises.
Greater interest in Filipino cuisine can mean more opportunities for our farmers, our fisherfolk, food producers, and our MSMEs (micro, small, and medium enterprises).
President Ferdinand R. Marcos Jr., via Thechronicle
Michelin Guide Awards Stars and Bib Gourmand Additions in Manila and Cebu
Among the top accolades of the evening, Chef Josh Boutwood’s HELM retained its Two-Star rating. Nine other establishments secured One-Star distinctions, led by newcomer Flow in Makati under Chef Kevin Jonathan Uy. The expanded geographic scope also placed a sharp spotlight on the central Philippines, incorporating numerous establishments across Cebu ranging from intimate neighborhood spots to resort destinations.
The 2027 selection also expanded its Bib Gourmand category, which promises high-quality food at moderate price points, showcasing 31 establishments, including 10 new additions.
| Category | Details and Notable Entrants |
|---|---|
| Two-Star Rating | HELM (Chef Josh Boutwood) |
| One-Star New Entrant | Flow in Makati (Chef Kevin Jonathan Uy) |
| Special Awards | Tadhanà, Digámo, Tito Boy, and Automat received opening, young chef, service, and cocktail honors respectively. |
| Cebu Selections | Includes establishments such as ABLI, COCO, DIP at Sheraton Cebu Mactan Resort, and Enye by Chele Gonzalez. |
Chefs Use Indigenous Ingredients to Highlight Heritage Roots
Chefs integrated heritage ingredients into modern dining formats during the ceremonies. Officials highlighted kitchens such as Gallery by Chele, where Chef Chele Gonzalez incorporates indigenous rice varieties sourced from the Cordilleras. By featuring these heirloom crops, the restaurant draws attention both to the distinct flavors of the region and to the farming communities responsible for cultivating them.
Inspectors observed that the local dining scene is becoming increasingly diverse and reflective of the country’s gastronomic heritage, matching the government’s push to widen the economic footprint of hospitality and tourism as the Michelin Guide enters its centennial year since the star system was first introduced in 1926.
MARCOS GRACE MICHELIN GUIDE CEREMONYPresident Ferdinand Marcos Jr. and First Lady Liza Araneta-Marcos attend the Michelin Guide Manila & Cebu 2027 ceremony on Thursday, October 29, at the Manila Marriott Hotel in Pasay City.📷 MICHELIN Guide/Screenshots pic.twitter.com/N9LSJI7AHn
More on Michelin Guide
Marcos: Michelin recognition to boost Filipino cuisine, livelihoods MANILA – President Ferdinand R. Marcos Jr. said Thursday the growing international recognition of Filipino cuisine through the Michelin Guide would help promote the country’s culinary traditions, attract more… pic.twitter.com/e4O2ceU3a9
“When we launched the Guide last year, our goal was to promote gastronomy and tourism. We wanted to express who we are as a nation, as a people, and as a culture in a language everyone can appreciate: food,” said President Ferdinand R. Marcos Jr. at the ‘MICHELIN Guide Ceremony… pic.twitter.com/Kp29QgTCFZ
Marcos opens Michelin Guide Restaurant CeremonyPresident Ferdinand Marcos Jr. opens the Michelin Guide Restaurant Ceremony for Manila and Environs & Cebu 2027 on Oct. 29, 2026 at the Grand Ballroom of Manila Marriott Hotel.VIDEO BY IZA IGLESIAS pic.twitter.com/GpEYkPfZCH