Top 10 Chefs in the Philippines That You Should Know

Filipino food has always stood out as a flavorful and complex cuisine that combines several cultures into its dishes. Also, Filipino cuisine makes a strong impression on foreigners who try it because of the innovativeness that is infused into every recipe. 

For example, according to Crown Asia, there are over 100 adobo variations in the Philippines - a testament to the Filipino’s ingenuity in creating different ways to present a traditional dish.  

This blog post will discuss the 10 chefs in the Philippines that you should know about.  

1. Chef Godfrey Laforteza  
 

Chef Godfrey-Laforteza was a performing artist before he became a chef. In an interview with Tatler in 2017, Godfrey shared that his wife introduced him to the culinary industry. His early experience as a chef was mainly in New York. Godfrey Laforteza’s cooking focuses on using Filipino ingredients to help local farmers. Now, he spearheads Newport World Resort’s signature restaurant that offers Filipino and Spanish dishes, Casa Buenas.   

2. Antonio Escalante  
Owner of Antonio’s in Silang, Cavite and Breakfast in Antonio’s and Balay Dako in Tagaytay, Chef Antonio Escalante grew up in Bacolod and worked 10 years as a flight steward with Philippine Airlines before he started his culinary journey. His food creations are popular for being comforting but modern and sophisticated.  

3. Margarita Forés   
 

When she was a young girl, Chef Margarita Forés and her family moved to New York where she was introduced to a cornucopia of dining options but what ignited her love for cooking was Italian food. She went to Florence to properly study how to cook Italian food properly.  

Now, she owns several restaurants like Cibo, the farm-to-table establishment Grace Park Dining, and the upscale champagne bar Lusso.   

4. JP Anglo  
 

The owner of Sarsa, Chef JP Anglo came from a family who owned a restaurant in Bacolod City. Even though the venture did not succeed, it pushed him to enter culinary school and hone his cooking skills in Australia.  

He established Sarsa, Kafé Batwan, and Liberation Shawarma. His role as a judge on MasterChef Pinoy Edition significantly elevated his profile in the culinary world, earning him recognition from peers like co-judge Fernando Aracama and food enthusiasts such as chef Bruce Ricketts, Erwan Heussaff, and chef Miko Aspiras, who regard him as a respected peer.  

5. Florabel Co-Yatco  
Chef Florabel pursued Hotel and Restaurant Management at the University of Santo Tomas. Remarkably, at just 23 years old, Chef Jessie entrusted Chef Jessie Sincioco with managing the prestigious Top of the Citi restaurant, where she cultivated relationships with celebrities and influential figures.

She is the owner of Crisostomo, a restaurant in Newport World Resorts serving Spanish and Filipino dishes with flavorful twists on Pinoy classics like adobo, sinigang, and ensalada.   

6. Claude Tayag  
 

Claude Tayag, a multifaceted individual as an artist, writer, and restaurateur, epitomizes Filipino artistry with a steadfast focus on cultural authenticity. His renowned restaurant, Bale Dutung, has emerged as a formidable presence in Kapampangan cuisine, earning accolades such as inclusion in the "Essence of Asia" collection by the World's 50 Best Restaurants.   

7. Miko Calo  
 

Hailing from Mindanao, educated in Manila, and trained in France, chef Miko Calo embarked on her international culinary journey alongside the elite. She began her career as a stagiaire at LA TABLE de Joël Robuchon in Paris, gradually ascending through the kitchens of the esteemed Robuchon empire worldwide.

Her inspiration stemmed from a documentary showcasing a philharmonic orchestra, where the musicians' use of a metronome resonated deeply with her. Hence, Miko Calo decided to name her restaurant after this instrument, recognizing its pivotal role in maintaining impeccable timing.  

8. Nicco Santos  
The young chef began taking his foodie hobby to the next level after a Singapore trip where he discovered his love for the unique Singaporean dishes that use herbs like ginger and galangal. After training for two years in culinary school, Nicco Santos opened Hey Handsome and Your Local in 2016. Last year he collaborated with Chef Quenee Vilar and opened Cafe Aurora.   

9. Marge Manzke  
Margarita Lorenzana-Manzke, a Manila native, developed her culinary skills while working in her parent's restaurant and later in a resort kitchen near the city. Her culinary journey took her to prestigious institutions like Le Cordon Bleu in London and The Culinary Institute of America in New York. Along the way, she met her husband, Walter, now a renowned chef in Los Angeles, and together they have established a series of highly acclaimed cafes, bistros, and eateries across California.

Her artisanal bread and pastries play a pivotal role in the success of bakery-bistro République and four Wildflour cafes in Manila, where they boast sales of over 1,200 cronuts daily.  

10. Miko Aspiras  
 

Filipino pastry chef Michael, commonly known as "Miko," Aspiras began his culinary journey at a young age, inspired by his aunt's catering business. Aspiras started his career as a commis chef at the Shangri-La in Manila and has since worked in various esteemed hotels such as Newport World Resorts and Raffles. 

At just 29 years old, he has already established his food group called Tasteless, which boasts ownership of seven restaurant concepts in the Philippines. Recently, Aspiras launched his first official project since leaving Manila—a gelato shop named Gelato by Chef Miko, located in SM Aura.   

Final Thoughts

Filipino cuisine has long been celebrated for its rich flavors and innovative twists on traditional dishes, and behind this culinary renaissance are remarkable chefs who have not only mastered their craft but also contributed to the global recognition of Filipino gastronomy.  

The culinary landscape in the Philippines is continually evolving, thanks to the creativity and dedication of chefs who have not only earned prestigious awards but also elevated Filipino cuisine to new heights.