Philippine hospitality firm Megaworld Hotels & Resorts successfully held its fourth Culinary Conference from 11th to 14th August at the Twin Lakes Hotel in Tagaytay to the south of Manila.
Focused on the theme Celebrate Your Roots and the tagline Rooted in Tradition, Inspired by Innovation, the annual gathering brought together 59 chefs, F&B managers, hygienists, leaders, and general managers from MHR’s 14 properties nationwide.
MHR managing director Cleofe Albiso said of the conference: "We are proud to have a roster of Filipino executive chefs who are making their mark in their own right. It is both our mission and challenge to champion these talents, who can produce plates and products that are as good as those of foreign chefs. This is our country. We know it better than anyone else. Let's create a plate that we can be proud of, whose stories can be bigger than the serving we give. This is our heritage, our roots, that bind us together, driving us to keep nurturing and retaining talents who raise the Filipino flag through culinary.”
Elevating standards through regional traditions
The three-day event sought to elevate MHR’s culinary and F&B service standards across the board by celebrating the distinct traditional ingredients and techniques of the regions.
On the first day, delegates were treated to Hain de Taal, a lavish welcome dinner where every course highlighted the heritage flavors of Batangas province.
On the day of the conference, renowned culinary figures and Filipino cuisine advocates graced the event reinforcing its mission to inspire a return to heritage cooking and elevate appreciation for Filipino culinary history and native ingredients.
Acclaimed chef and author Myrna Segismundo, who championed Filipino cuisine on global stages such as Madrid Fusión and Le Cordon Bleu Paris, advocated for the preservation and transmission of traditional foodways.
Chef JR Royol of GMA TV’s Farm to Table host and Anihan Sustainable Gastronomy highlighted the importance of regional pride, while chef Kenneth Cacho of Unilever Food Solutions explored how heritage influences contemporary consumer preferences.
John Sherwin Felix, food documentarist and founder of Lokalpedia, further emphasized the need to safeguard food biodiversity and protect edible heritage for future generations.
Towards global expression
Building on this foundation, other speakers demonstrated how traditional knowledge can fuel innovative, globally minded culinary expression.
Chef Nouel Catis, creator of the viral Dubai Chocolates and a respected heritage pâtissier, discussed how local food narratives can be reimagined for international appeal.
Chef Edward Bugia of Mimi & Bros, the Pino Group of Restaurants, and Bean & Yolk shared his approach to menu engineering that celebrates Filipino flavors while resonating with modern diners.
Meanwhile, award-winning beverage artist Kalel Demetrio, co-founder of Agimat at Ugat Foraging Bar, showcased how native ingredients and mixology can converge to create a uniquely Filipino yet globally captivating experience.
Collectively, these voices opened the eyes of Megaworld Hotels & Resorts chefs to the powerful synergy between honoring culinary roots and reimagining them for contemporary local dining on a global stage.
Retelling stories through food
One of the conference’s highlights is The Cook Off: Flavors of Childhood Market Basket Challenge, where MHR’s executive chefs reimagined their general managers’ childhood comfort dishes.
Belmont Hotel Mactan won Best Storytelling and Best Presentation, while Twin Lakes Hotel earned the People’s Choice Award.
According to MHR corporate chef Franco Martin “Panky” Lopez: “Each of us is blessed with unique experiences, and as Filipinos, every memory is tied to a dish that speaks to our soul. In our hotels, we serve food not just to fill or nourish the body, but to connect hearts to a harmony of bitter, sweet, and savory moments that mirror life’s journey. Just as every flavor has its purpose, every trial and triumph remind us of God’s grace and the strength of our heritage. Through food, we celebrate who we are, what keeps us going, and the faith that binds us together.”
The festivities concluded with a fireside dinner inspired by Antonio Pigafetta’s chronicles of early Philippine culinary practices. Guests enjoyed a feast of meat, seafood, and vegetables cooked over open flames, honoring time-honored traditions of Filipino communal dining.
Before closing, Albiso revealed that the next conference will take place in Boracay Newcoast in 2026, hosted by Belmont Hotel Boracay, Savoy Hotel Boracay, and the soon-to-open Chancellor Hotel Boracay.
