Speech by President Ferdinand R. Marcos Jr. at the Michelin Guide Ceremony of Manila and Environs | Cebu 2027

Good evening, everyone.

This year, and as we celebrate this today, this year marks the 100th anniversary of the MICHELIN Star.

For a hundred years, the MICHELIN Guide has taken the world on a journey of great food. The Philippines joined that journey only last year, but Filipino cuisine is already finding its place at the table.

In its inaugural Philippine edition, 108 establishments were recognized, including 25 Bib Gourmand recipes and nine MICHELIN-starred restaurants.

These achievements reflect the talent, creativity, and dedication of our chefs and restaurant teams.

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.

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.

Our adobo, kinilaw, sisig, and countless regional specialties tell the story of who we are. They reflect our resourcefulness and the richness of the ingredients found across our islands.

And many of these recipes have been passed down through generations.

Take Morning Sun Eatery in Quezon City, known for its traditional Ilocano dishes. It earned a Bib Gourmand distinction, showing that culinary excellence can also be found in our neighborhood eateries.

Our Chef Aaron Isip of Kása Palma, who honed his craft in Paris before returning to the Philippines. His restaurant has since earned One MICHELIN Star.

These stories show how Filipino culinary traditions continue to thrive, while our chefs find new ways to bring our cuisine to the rest of the world.

And this growing recognition presents an important opportunity for Philippine tourism.

Our country is known for our beautiful islands, our rich history, and a vibrant culture. Now, our cuisine can become another reason for travelers to visit, explore our regions, and to stay longer.

Our hospitality industry is also gaining international recognition. In 2026, nine Philippine hotels and resorts received MICHELIN Keys, including our first two Two-Key properties.

We want this growing interest in Philippine cuisine and hospitality to create opportunities for more Filipinos.

At Gallery by Chele, for example, Chef Chele Gonzalez showcases indigenous rice varieties from the Cordilleras, bringing greater attention to our local ingredients and the communities that produce them.

Greater interest in Filipino cuisine can mean more opportunities for our farmers, our fisherfolk, food producers, and our MSMEs.

For our part, government will continue to improve infrastructure and air and sea connectivity to make these destinations more accessible.

We also support culinary education and skills development for aspiring chefs and hospitality professionals.

As we strengthen our tourism industry, we hope to see more of the country represented in the international culinary scene. Beyond Manila and Cebu, more food destinations are waiting to be discovered.

Our goal is to create an environment where Filipino talent and business can thrive, and where culinary tourism brings more jobs and livelihoods to our communities.

I thank the MICHELIN Guide for bringing its expertise and global perspective to the Philippines, helping introduce our culinary landscape to a wider international audience.

Most especially, of course, to our chefs, restaurateurs, everyone working behind the scenes, thank you for your hard work, your creativity, and your passion. [Applause]

Every memorable dish is a product of many hands, years of practice, deep respect for ingredients, and recipes passed down through many generations.

Tonight, we celebrate your achievements. You have earned this recognition through your dedication to your craft.

Let us continue to invest in our culinary talent, preserve our regional food traditions, and encourage the next generation of Filipinos to innovate while remaining rooted in who we are.

Let us welcome the world to our table, and with good food and the warmth of Filipino hospitality.

Maraming salamat at mabuhay ang lutong Pinoy! [Applause]

—END—