Filipino food took center stage on March 21 as some of the country’s most influential culinary minds came together at Rolling Stone Philippines LIVE! to explore the future of the country’s cuisine.
At the Maybank Performing Arts Theater in Bonifacio Global City, Taguig, James Beard awardee and internet food personality Erwan Heussaff led a dynamic panel titled, “Understanding the Filipino Palate: A Conversation with Top Names in the F&B Industry.” The panel was composed of Chef Bruce Ricketts, restauranteur Jae De Veyra Pickrell, Chef Miko Calo, Chef Josh Boutwood, Department of Tourism (DOT) Secretary Christina Frasco, entrepreneur Rachel Carrasco, and the President of the Restaurant Owners Association of the Philippines Eric Teng.
The panelists dove into a genuine discussion covering the state of the country’s culinary scene, the growing focus on ethical ingredient sourcing, and the rising global recognition of Filipino cuisine, especially with the Michelin Guide’s upcoming debut in the country.
As DOT secretary, Frasco highlighted the importance of culinary tourism to the country’s economy. “Of P3.6 trillion spent by local and foreign tourists in the Philippines, P200 billion was spent on food,” said Frasco.
Although Teng, the entrepreneurial mind behind bringing some of the largest international restaurants to the Philippines (Mango Tree, Genki Sushi, and Sen-Ryo, to name a few), seconded this, he also noted how the culinary industry has changed. “I’ve been in the [F&B] business for 15 years,” said Teng, “and the consumers are as unpredictable as ever.”
In response to this, Pickrell pointed out how this unpredictability has also resulted in consumers exploring their own business ventures. “One positive outcome of the pandemic was that a lot of consumers were exploring and educating themselves on how to start their own restaurant businesses,” said Pickrell.
As the panelists discussed their own approaches to the ever-changing industry and their own culinary practices, one topic was always at the forefront of everybody’s mind: the recent arrival of the Michelin Guide in the Philippines.
Carrasco, a seasoned marketer and the founder of the snack brand Baken, talked about how Filipino restaurants must be prepared to maintain consistency. “For the product, this can be quite a challenge, especially in an archipelago where it’s hard to get products from Luzon to Mindanao,” she said.
The conversation at Rolling Stone Philippines LIVE! highlighted the exciting evolution of Filipino cuisine, from its growing global recognition to the challenges it faces in terms of consistency and sustainability. As the industry continues to adapt to the ever-changing demands of consumers and the increasing importance of ethical sourcing, the panelists emphasized the role of both innovation and tradition in shaping the future of Filipino food.
Rolling Stone Philippines LIVE!
with Ploom and Nordic Spirit
In partnership with Baken
And special thanks to the Moment Group, Brewed Statement, Instamirror, Remy Martin, Event Shaker, Goodness Graze
