Josh Boutwood, the chef behind the Philippines’ first two-Michelin-Star restaurant Helm, was the man of the hour at the latest Rolling Stone Philippines Social Club with IQOS. The evening at Sala Restaurant in Makati celebrated his achievement and the bold approach he brings to fine dining, where flavors, textures, and technique transform tasting menus into grand narratives.
Boutwood has built a portfolio of acclaimed fine-dining concepts, including The Test Kitchen, Ember, and Juniper. Helm is an intimate 24-seat restaurant in Makati with an open-kitchen, counter-seat layout that turns every service into a close-up culinary performance, including a recent collaboration with IQOS for the launch of TEREA Oasis Pearl, where Boutwood tied in a curated six-course meal to match the new variant’s fresh, tropical notes.
Boutwood’s style reflects a life lived across the Philippines, the U.K., and Spain, blending local ingredients with international sensibilities.
Each plate at Helm demonstrates careful sourcing and detailed plating, with menus guided by seasonal produce and themes inspired by cinema, color, and timelines to create multi-course experiences that engage both palate and imagination. In an exclusive interview with Rolling Stone Philippines during the Rolling Stone Philippines Social Club, Boutwood shared insights into the craft behind his two-Michelin-Star milestone and the processes that continue to shape Philippine gastronomy.
Multiple Personalities, Singular Standards
Boutwood first made waves in Manila’s dining scene with The Test Kitchen in 2017, a chef-driven concept that functioned less like a traditional restaurant and more as a laboratory for his culinary ideas. It was his first chef-focused dining experience, allowing guests to engage directly with his personal style while experimenting with new recipes for The Bistro Group.
The British-Filipino chef later expanded his portfolio with Ember, Savage, and pop-ups such as Anvil and Osteria. At the heart of his fine-dining world is Helm. With such a diverse range of concepts, one wonders how each maintains its own distinct identity while still carrying Boutwood’s signature approach to technique.
Boutwood explained that recognition across his restaurants highlights the individuality of each concept. “It shows that multiple different personalities of mine from a culinary point of view are getting recognized,” he said. “Each of my restaurants is worthy of its own success rather than having one carry all.”
He compares his portfolio to a single book with multiple chapters: The Test Kitchen, Ember, Helm, and Juniper each offer a distinct reading experience. The Test Kitchen remains his experimental playground, a place where he ventured outside of standard restaurant formulas. Ember trades fine‑dining formality for approachable sophistication, featuring wood‑ and charcoal‑cooked dishes in a relaxed setting that emphasizes fire‑driven cooking. Juniper adds another dimension with a focus on modern comfort cuisine, serving approachable, well-executed dishes designed for casual dining.
“I don’t want to replicate dishes across every restaurant,” he said. “Each concept has to have its own personality, and that is always a challenge in the best way possible.”
This commitment to individuality naturally shapes how Boutwood designs his tasting menus, turning each experience into a carefully composed story.
Storytelling Through Food
Boutwood translates his commitment to individuality into thematic tasting menus at Helm, where every dining experience has a narrative. As he explained, menus have ranged from a playful “Harry Potter-themed entertainment” to a more refined “monochromatic” series. “Every theme allows us to challenge ourselves creatively and tell a story with each bite,” he said. “Menus change so often because we don’t want to be constrained with the same menu for too long. Otherwise, boredom strikes.”
For Boutwood, the focus is always on honesty and intention in the kitchen. His style favors intuition, open-fire methods, and letting ingredients speak for themselves, a philosophy reflected in his careful sourcing. “We have some wonderful suppliers. Farmers and fishermen are part of the ecosystem of what we do at Helm. Without good ingredients, we can’t cook great food,” he said. This emphasis on authenticity allows for inventive moments, such as experimenting with batuan fruit from local farmers’ markets, transforming traditional ingredients into surprising new flavors.
“Eating at Helm is about having us craft an experience that is unlike anywhere else and in the process implant a memory in their minds that they will long to live again for many, many years to come,” says BoutwoodThis philosophy of continual improvement and pushing culinary boundaries ensures that every menu evolves while staying grounded in his core principles.
Pressure, Passion, and Balance
The drive to serve unforgettable experiences comes with intense demands in the kitchen, and Boutwood thrives under that pressure. “I love the stress of cooking. There’s a constant clock ticking inside the kitchen, and that’s what I love to do,” he said. Even during downtime, he finds himself eager to return: “Put me on holiday for a week and I’m like, ‘I want to go back to the kitchen.’”
To maintain focus during service, he takes intentional moments to pause and recharge. “Taking a five-minute break is actually kind of good for you,” he explained. “You can’t just stand outside and stare at nothing. It’s either I go out with a coffee or I use IQOS. Those five minutes allow you to reset your mind, get back on track, and return fully focused.” These brief pauses are equally important for guiding his team, who often come back with renewed energy and clarity after stepping away.
Balancing the intensity of fine dining with personal routines is part of his discipline. Boutwood navigates long hours, creative demands, and even insomnia by structuring recovery where he can: “I get about four hours of sleep a night, so on Saturday night I take a melatonin pill to get a solid seven to eight hours. Then I wake up refreshed and ready to go.” For him, pressure, rest, and ritual are inseparable from the creative process, allowing him to sustain high standards across Helm and his other restaurants while continuing to push culinary boundaries.
Reflections on Recognition and the Future
Despite achieving a historic milestone as the first chef in the Philippines to earn two Michelin Stars, Boutwood remains guided by curiosity. “Innovation is about taking thousands of years of discovered techniques and ingredients and finding ways to expand flavor profiles cohesively,” he said. “It’s exciting because now we have so much information, and it’s about making something singular that nobody else could do.” For him, recognition validates years spent elevating Philippine gastronomy. “We’ve been pushing as much as we possibly can to improve our industry and give guests innovative ways of eating and dining,” he reflected. “Now, with the Michelin Guide’s recognition, it solidifies the work we’ve put in and shows where we stand on a global stage.”
Beyond accolades, Boutwood sees fine dining as an evolving canvas. Moments of inspiration can happen anywhere underscoring his belief that the future of gastronomy lies in continual discovery.
Looking ahead, he continues to see endless possibilities for exploration and innovation. His work demonstrates that Philippine fine dining is capable not only of meeting global standards but also of telling distinctly local stories.
Through each dish, he challenges diners to reconsider the familiar. His approach focuses on flavor while honoring heritage, technique, and the spirit of innovation, showing that fine dining in the Philippines can be adventurous and deeply rooted in culture.
The Rolling Stone Philippines Social Club served as a reminder of this vision, celebrating the creativity, curiosity, and collective effort that turn culinary ambition into experiences that define what it means to experience Filipino fine dining.
Follow IQOS on Facebook and Instagram to be updated on future Curious X events.
Visit IQOS.com if you’re curious about what IQOS can offer.
This product is not risk-free and provides nicotine, which is addictive. Only for use by adults who would smoke or use other nicotine products.
