Filipino Cuisine Takes Center Stage: International Manila Food Festival Launches with Global Backing and the World’s Top Filipino Chefs

Motherland Productions, in partnership with Newport World Resorts, proudly announces the launch of the International Manila Food Festival (IMFF)—a first-of-its-kind global celebration of Filipino cuisine, innovation, and identity. Taking place from August 7–10, 2025, this premier event will feature a powerful lineup of internationally acclaimed Filipino chefs, immersive culinary experiences, and a high-level industry summit.

IMFF is more than a festival—it’s a strategic platform for gastrodiplomacy, cultural investment, and cross-sector collaboration. Set in Manila’s Newport World Resorts—home to the region’s top hospitality brands and most recently aligned with Gordon Ramsay—the festival aims to position the Philippines as a global culinary force ready to compete on the world stage.

Anchored by sponsors San Miguel Beer, Philippine Airlines and Department of Tourism – National Capital Region, IMFF is destined to attract global media, top investors, and forward-thinking institutions. Its programming includes exclusive tasting menus, collaborative dinners, and a Culinary Congress focused on sustainability, innovation, and the future of Filipino food.

“We are honored to host the International Manila Food Festival at Newport World Resorts,” said a spokesperson for Newport World Resorts. “As a leader in world-class hospitality, we’re thrilled to be a launchpad for the global recognition of Filipino culinary excellence.”

A sample of the featured chefs and thought leaders include a powerhouse international lineup:

• Monique Feybesse (California) – Acclaimed chef and Top Chef alum known for her refined technique and soulful interpretations of Filipino and French cuisine, bridging heritage and haute cuisine with ease.
• Aaron Isip (Kasa Palma, Manila) – Formerly based in Paris, Filipino chef celebrated for his innovative tasting menus that champion Filipino ingredients with French precision; former chef of A. Toca and was a rising force in European fine dining.
• Filippo Turrini (Roots Siargao) – Italian chef behind Roots in Siargao, known for blending local sustainability with Spanish, Italian, Mexican, and Portuguese heritage, and for his leadership in progressive, produce-driven cuisine in the Philippines.
• Stephan Duhesme (Metiz, Philippines) – Celebrated for his minimalist yet boundary-pushing approach to Filipino cuisine, Chef Stephan Duhesme’s Metiz has
  redefined local dining with ingredient-forward tasting menus that honor provenance and purity.
• Josh Boutwood (Helm, Philippines) – Known for his progressive culinary style, Chef Josh Boutwood’s Helm delivers conceptual tasting experiences that blur the lines between art and flavor, establishing him as one of the most innovative chefs in the Philippines.
• Chele Gonzalez & Carlos Villaflor (Gallery by Chele, Philippines) – A dynamic chef duo blending Spanish roots with Filipino soul, Chele and Carlos lead one of Manila’s most acclaimed restaurants, where hyperlocal ingredients meet global technique in groundbreaking ways.
• Nico Santos (Celera, Philippines) – Formerly of Hey Handsome and Your Local, Chef Nico Santos returns with Celera—a deeply personal and inventive exploration of contemporary Filipino flavors rooted in tradition and nostalgia.
• Nicole Ponseca (New York City/Miami), James Beard finalist, industry disruptor, owner of Jeepney, and author of the bestselling cookbook I Am a Filipino
• Lordfer Lalicon (Orlando), chef-owner of the world’s only Filipino restaurant awarded a Michelin Green Star, recognized for sustainability and excellence
• Tara Monsod (San Diego), back-to-back James Beard finalist for Best Chef: California, known for her bold, soulful approach to Filipino-American cuisine
• Erica Paredes (Paris), Paris-based culinary artist redefining Filipino flavors through a modern, global lens
• Ross Magnaye (Melbourne), trailblazing chef behind Serai in Melbourne raved about by Chef Gordon Ramsay, a leader in Australia’s Filipino food movement

A cornerstone of the festival is the Culinary Congress and Summit, a groundbreaking gathering co-authored by the country’s leading hospitality institutions: Center for Culinary Arts (CCA), Enderun Colleges, and Le Cordon Bleu – Ateneo. Designed as a meeting ground for chefs, founders, government, and food industry leaders, the summit fosters open conversation and cross-border collaboration. Topics will include global branding, innovation in Filipino cuisine, and strategies to prepare for Michelin’s anticipated entry into Manila. The resulting insights will be captured in an annual report to guide the future of Filipino culinary advancement.

“This is our collective moment,” said Nicole Ponseca, co-founder of Motherland Productions. “The Filipino diaspora is hungry to collaborate and ready to lead. IMFF isn’t just about showcasing talent—it’s about unlocking opportunity, building legacy, and reminding the world that Filipino food is here to stay.”

“With the Philippines’ projected rise as one of the world’s largest economies by 2030 and the anticipated arrival of Michelin Guide inspectors in Manila, the timing of IMFF is both symbolic and strategic,” said Anton Diaz, co-founder of IMFF and founder of Our Awesome Planet. “This event isn’t just about food—it’s about building the infrastructure, visibility, and momentum to position the Philippines as a global culinary capital.”

Tickets go on sale July 18, 2025. For event details, chef lineup, and media inquiries, visit www.manilafoodfestival.com