The Morning After Michelin: Winners & Whispers, What’s Next?

Post-Award Analysis, Industry Chika and Key Takeaways from Michelin Philippines 2026.
(11/1/2025: Blog updated with DLSU-CSB Alumni winning MIchelin Stars and Rockwell’s Michelin-recognized establishments.)

Michelin Awards, after 125 years, have finally arrived in the Philippines, marking a historic milestone for our dining culture. Even for those of us who’ve been covering the industry for nearly two decades, the moment felt emotional and surreal. A total of 108 restaurants were recognized: 1 earning 2 Stars, 8 receiving 1 Star, 25 awarded Bib Gourmand, and 74 listed as Michelin Selected—with 88 in Manila, 2 in Tagaytay, and 18 in Cebu. The distinction is simple: once a restaurant earns a Michelin Star, it is officially considered world-class, able to stand shoulder to shoulder with top restaurants anywhere in the world. This moment is more than an accolade—it signals the Philippines’ arrival on the global culinary stage.

This post is a post-award insider analysis of the Michelin Philippines debut: who the real winners were (beyond the stars on paper), the Maritess-level chika from inside the room where it all happened, and—most importantly—what this means for your restaurant especially if you were not part of the initial list. We’ll look at patterns and correlations across the awarded restaurants to understand what it actually takes to earn recognition, and how you can strategically position your restaurant to be part of the Michelin Philippines 2027 selection.

Respects to Michelin. The selection was clearly strategic—picking something like Aida’s Chicken Bacolod Inasal in Makati Cinema Square doesn’t happen by accident. It shows multiple inspectors were here earlier this year, each visiting different restaurants and contributing to a collective evaluation. And importantly, nobody felt like anyone had to pay or carry sponsors to win. The awards felt earned. Many of my favorites made it—and now even more new ones to explore.

Check out the official winners https://guide.michelin.com/lt/en/selection/philippines/restaurants

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Storytelling is the big difference

Chef Josh’s childhood dream came true before our eyes—not just with one, but with two Michelin Stars for Helm, a level previously seen only in Singapore in the region. Helm’s Harry Potter–themed dining experience stood out for its seamless storytelling, from the food and wine pairing to the unified passion of the entire team. When I asked if he prepared for Michelin, he said he simply stayed true to his story—no PR moves, no changing his wine list. The Michelin Selected recognition of the Tandem chefs who worked with him reflects the strong training and culture he built. Ignored by Asia’s 50 Best, Helm emerged as the biggest winner of Michelin 2026, and his other restaurants—The Test Kitchen, Ember, and Juniper—are now Michelin-Selected as well. Congrats Chef Josh and The Bistro Group family!

Is your restaurant telling a story—every dish, every room, every person?

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Filipino Food Unlocks the Stars

The message was very clear—to earn a Michelin Star, you must tell the story of Filipino cuisine through your restaurant, your food, and your team. High-quality cooking and delicious dishes are the baseline; what sets the winners apart is the compelling narrative of Filipino identity expressed on the plate. Toyo Eatery by Chef Jordy Navarra, Hapag by Chef John Kevin Navoa, Chef Thirdy Dolatre and Erin G. Recto, Kasa Palma by Chef Aaron Isip, Gallery by Chele by Chef Chele Gonzales and Chef Carlo Villaflor and Asador Alfonso by Chef Chele Gonzales and Chef Rodrigo Andres Osorio were expected winners because each presents a distinct and authentic interpretation of Modern Filipino cuisine—shaped by their experiences, ingredients, and passion to place Filipino food on the world map.

But the unexpected winners were celebrated even more—because it showed that it didn’t matter whether you were newly opened or had no PR machine behind you. If you meet the criteria, you earn the star. Celera, just 8 months old, surprised everyone, with Chef Nicco Santos and Quennie Vilar bouncing back from the Aurora chapter to create a restaurant that impressed from the first bite. Inatô by Chef Jepe Cruz, stepping out from Toyo Eatery’s shadow, stood out with what many now consider the best Pinakbet in the city. And perhaps the most inspiring: Linamnam, a humble 10-seater in Marcelo Green Village, led by 27-year-old Chef Don Baldosano, who earned a star and the Michelin Young Chef Award—proof that world-class can come from anywhere.

If you want to win a coveted Michelin Star, you need to serve world-class Filipino food—led by a chef who is actively telling the story of our cuisine and culture through the menu, the experience, and the team behind it.

(We were rooting for Metiz by Chef Stephan Duhesme to be in this star-studded list but they were in renovation.)

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Filipino Culinary Schools Can Produce Michelin-Starred Chefs.

CCA Manila officially produced the first Michelin-starred Filipino chef initially trained in a Philippine culinary school — Chef Thirdy Dolatre of Hapag — as well as Chef JP Anglo of Sarsa, who received a MICHELIN Bib Gourmand.

Meanwhile, DLSU–Benilde’s BS HRIM Culinary Arts Track has also produced several of the country’s newly recognized Michelin-awarded chefs: Chef Carlos Villaflor of Gallery by Chele, awarded One MICHELIN Star and a MICHELIN Green Star; Chef Quenee Vilar of Celera, awarded One MICHELIN Star; and Chef Tina Legarda of Kúmba, honored with a MICHELIN Bib Gourmand distinction.

In addition, Chef Don Baldosano of Linamnam is a former Enderun student — though he did not complete the program, his foundation and early mentorship were rooted in Enderun’s training culture. Chef Aaron Isip of Kasa Palma, on the other hand, is a Le Cordon Bleu Paris alumnus — and it may only be a matter of time before Le Cordon Bleu Ateneo produces its first Michelin-recognized chefs as well.

Official tally:
DLSU-CSB leads with two Michelin Stars and one Bib Gourmand.
CCA Manila with one Michelin Star and one Bib Gourmand.
Enderun has one Michelin Star.
Le Cordon Bleu has one Michelin Star.

You don’t have to go abroad to start your culinary journey. World-class Filipino chefs can and are being trained right here. The Philippines is not just catching up — we are stepping into our rightful place on the global culinary stage.🍽️🇵🇭✨

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Newport World Resorts leads in Michelin-recognized dining, defining what it means to be a world-class integrated resort.

In the battle for world-class Michelin-recognized dining among the Philippine-owned Integrated Resorts in the Philippines, the winner goes to:

Newport World Resorts with four Michelin selected restaurants Yamazato by Hotel Okura Manila (YAMAZATO: Best Nigiri Sushi Counter! 👀), Cru Steakhouse and Man Ho from Marriott Hotel Manila and Gordon Ramsey Bar & Grill (Best of Gordon Ramsay Bar & Grill in Manila! 👀). The prestigious Michelin Philippines Awards were held at the Marriott Hotel Manila Grand Ballroom. We are proud to have chosen Newport World Resorts as our partner for the International Manila Food Festival—our vision and direction aligned perfectly at this historic moment for Philippine dining.

Congrats to Crimson Resorts, Sheraton Resorts, Okada Manila, SM hotels, Shangrila group, Ayala Hotels and The Peninsula Group for getting recognized for:
• Enye by Chele Gonzalez @ Crimson Resort & Spa Mactan
• DIP @ Sheraton Cebu Mactan Resort
• Ginza Nagaoka @ Okada Manila
• China Blue @ Conrad Manila / SM Hotels
(CHINA BLUE by Jereme Leung: Still the Best Chinese Restaurant in Manila?! 👀)
• Summer Palace @ EDSA Shangrila
• Mirèio @ Raffles Makati
• Old Manila and Spices @ The Peninsula Manila

Sadly, Solaire Resorts and Nustar Resorts in Cebu did not receive any Michelin recognition, and Haliya at City of Dreams was also overlooked.

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Let’s Go Cebu! and the Winning Dining Neighborhoods

Helmed by Chef Jamie Doe, Jason Atherton’s The Pig & Palm concept leads Cebu’s Michelin-recognized dining scene with a well-deserved Bib Gourmand nod from the inspectors. At the grand tasting following the Michelin Awards, they get my vote for best stall, serving standout dishes like Kyoto Oysters with fennel, apple, and dill; Sashi Prussian Beef Tartare with Australian Wagyu, oscietre caviar, and organic egg yolk jam; and Foie Gras with Amaretti Decaffeinato jelly, cranberry, cacao, and pili nut.

Tried just 3 of Cebu’s 18 Michelin-recognized spots (6 Michelin Bibs and 12 Michelin Select)… challenge accepted: see you soon, Cebu!

In contrast, here are other dining neighborhoods worth noting—places that gourmands can’t stop talking about:
• Tagaytay gets 2 recognition: Asador Alfonso (1 Michelin Star) and Antonio’s (1 Michelin Select)
• Marikina gets a Michelin-select Lola Helen
• Makati Cinema Square is championed by Aida’s Chicken Inasal
• Brgy Poblacion gets 4 recognition: 1 Michelin Star: Kasa Palma, 2 Bib Gourmand: La Pita and Lampara, and 1 Michelin Select Super Uncle Claypot

• Ayala Triangle Gardens gets 3 recognition: one 2 Michelin Star: Helm, one Bib Gourmand: Manam at the Triangle, one Michelin Select: Offbeat.
• Rockwell gets eight recognition: one Michelin Star for Hapag, Bib Gourmand for Pilya’s Kitchen at The Grid and Michelin Select for 12/10, Aya, Taupe, Test Kitchen, Carmelo’s Steakhouse and Ramen Ron.
• Karrivin Plaza gets five recognition: 1 Michelin Star: Toyo Eatery, Inatô | Michelin Select: Metiz, Automat, and The Underbelly
• BF Aguirre neighborhood gets one Michelin Bib recognition for Kúmba.

(Walang Binondo and walang Pampanga which might not be included in this edition)

Learning: Michelin’s inspectors were everywhere. If your restaurant wasn’t recognized, visit those that were and look for the common denominator in quality and consistency. Restaurant age doesn’t matter—only that you were open during the inspection period (which we guessed February to early summer this year).

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Consistent Culinary Philosophy

Chefs and restaurants with defined culinary philosophy get recognized by Michelin. Congrats!

Chef Chele González’s restaurant group earned multiple recognitions: Gallery by Chele was awarded both a Red Star and a Green Star, Asador Alfonso awarded with a star, Enye by Chele Gonzalez and Cantabria by Chele Gonzalez were also Michelin-selected (except for Samira in Tagaytay).

Our OG favorite Chef Colin Mackay restaurants get a Michelin Select recognition for Blackbird, Sala and People’s Palace.

The culinary legacy of Amado Fores, Chef Jorge Mendez and Margarita Fores group is celebrated by Michelin through Ramen Ron, Steak & Fries, Lusso (Greenbelt), MŌDAN and Some Thai. Unfortunately, Grace Park and Amano were snubbed and did not make the list.

Chef Tatung won a Michelin-select recognition for LORE. Congrats!

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Michelin-Quality Food is simply delicious rooted in heritage.

Chef Tim Flores and Chef Genie Kwon of 1 Michelin Star KASAMA have finally arrived in Manila, exclusively for the Michelin Awards.

We’re loving Kasama’s Ham and Cheese Danish with Serrano ham, raclette fondue, and black pepper caramel.

Chef Darren Teoh of 2-Michelin Dewakan in Penang wowed us with Laksa Selangor—laksa broth, glass noodles, tapai obi, torch ginger, lime leaves, coriander, and lobster. Absolute flavor bomb!

Manam’s Kare-Kareng Brisket at Tuwalya and Champorado were a hit, personally served by Abba Napa herself.

Chef Guillaume Galliot of 3-Michelin Star Caprice in Hong Kong presented the snacks they serve in Caprice — Chicken Pita Bread, Salmon Bun with Kristal Caviar and Parmesan Cheese Cookies with Mushroom.

We’re loving Toyo’s Silog sa Puso at Tsoko Bicho!

Lechon Diva’s Stuffed Lechon is world-class!

It was such a treat to be invited and taste Michelin-star quality food after the awards—ang sarap!

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FINAL THOUGHTS

Nakakaiyak. Absolutely—it’s such a historic and emotional moment. For the first time, we saw our local culinary talent celebrated on a global stage, and it felt like the whole country was sharing in that pride. The Michelin recognition isn’t just about stars—it’s a validation of our flavors, our stories, and the dedication of Filipino chefs who have been perfecting their craft for years. It also proves that investing in experiences like this can uplift the entire industry, inspire new chefs, and showcase the Philippines as a world-class culinary destination.

The timing couldn’t be more meaningful. A few years ago, we wouldn’t have seen this many Michelin-recognized restaurants, as many of them are relatively new. It also comes at a moment when tourism numbers are recovering from record lows, Cebu is still healing from a major earthquake, and some of these now Michelin-recognized restaurants have been facing real struggles. Yet, despite all that, Filipino cuisine and our chefs are shining brighter than ever.

Congrats to the 108 restaurants in the first-ever Michelin Philippines Guide! Didn’t make it? Time to start the journey to Michelin excellence for 2027.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We are media partners of the inaugural Michelin Guide Philippines Awards.

P.S. Good luck to Chin Chin for Terra Madre in Bacolod! You’re next to put Filipino cuisine on the world stage this November. Praying for your success—go shine for all of us!

P.P.S. Issa Litton, ang galing mo mag-host! Paano maging kasing-galing mo po?