Recognized chefs share their feelings, how they plan to celebrate, and some advice for aspiring culinary professionals at the Michelin Guide 2027 After Party hosted at The Whisky Library of Newport World Resorts.
In the lush, moody atmosphere of the Michelin Guide 2027 After Party hosted at The Whisky Library of Newport World Resorts, we got to see something a little different: chefs and professionals from the Philippine F&B industry, in and out of uniform, stepping away from their usual kitchen duties to celebrate. Fresh off their well-deserved wins at the Michelin Guide Manila and Environs & Cebu 2027 ceremony, the energy in the room was nothing short of ecstatic and warm. Recognition for their unwavering dedication gives credence to one simple truth: the country’s dining scene is as dynamic and rich as ever, with diners nourished by the people working behind the counters. Lifestyle Asia had the opportunity to catch up with these Michelin-recognized talents for a few words on their achievements, celebrations, and the journey ahead.
READ ALSO: Michelin Guide Manila and Environs & Cebu 2027: What You Need To Know
Kevin Uy And Gabriel “Gato” Ong Of FLOW (NEW One Michelin Star)
How are you feeling post-Michelin ceremony?
KEVIN: It’s still surreal to me. Like I’m glad to see everyone here partying, but quite honestly, I’m just so happy and proud of our team.
GATO: It’s still a surreal experience. It hasn’t fully sunk in yet, but we actually just came from the restaurant just now, and we left the plaque with a team. All of this is for the team.
How do you plan to celebrate?
KEVIN: [laughs and gestures to the crowd of partygoers downstairs] I don’t think there’s a better way to do so.
GATO: We’re at The Whisky Library, so we’re going to get drunk tonight! [laughs]
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
KEVIN: That this [Michelin recognition] would happen. Because along the way, sometimes you might get a little bit lost and like you might lose faith—but if you keep pushing and keep persevering, all of this would be possible. And shout out to our team, that’s what really matters to us.
GATO: It’s not just about cooking. It’s about building teams. I mean, of course there’s the purchasing, the business side, the logistics, all of these things, sure. But I think the most important thing is being there, not to be the star, but to make sure everyone becomes a star.
Don Baldosano, Linamnam (One Michelin Star)
How are you feeling post-Michelin ceremony?
DON: Honestly, super honored and ecstatic about all of this.It’s an honor to be able to represent the country and the restaurant as well.
How do you plan to celebrate?
DON: I just want to chill, hang out with a lot of the chefs. One of the things about the Michelin, for me, is actually having fun with all the colleagues and just hanging out with them, really.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
DON: Oh, there’s no rules in the kitchen. Do whatever the hell you want to do!
Cara Davis, Hálong (Michelin-Selected)
How are you feeling post-Michelin ceremony?
CARA: I think everyone in this room is feeling very emotional. It’s very exciting, especially for our new additions to the Michelin list, like restaurant FLOW. We’re all very excited to be here and it’s just nice to have all our friends supporting each other. It feels good, feels very good.
How do you plan to celebrate?
CARA: I think, after here [the after party], we might, if it’s not too late, go back to the restaurant to hopefully celebrate a little bit with the team. If not, tomorrow. I wish I could celebrate with my family, but they’re in Rome right now on a trip in Europe; we already called them on the phone and celebrated that way. When they get back, we’ll celebrate with the whole family.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
CARA: I think the most important thing I learned is that you can just ask for help from the other industry chefs. I used to be a little bit nervous to ask for help, for advice, because you know, it’s like your competition. But something I really found very touching—and that was a bit different here in the Philippines—is that the industry is so helpful and so supportive and it’s a very tight knit group of people. They’ve been so helpful since I moved here.
Mikee Lopez-Tan, Tandem (Michelin-Selected)
How are you feeling post-Michelin ceremony?
MIKEE: Post-Michelin, it’s always high. We’re very grateful that we’re included, that we’re part of the guide and very happy for everyone also who won an award—just very happy for the Philippines in general.
How do you plan to celebrate?
MIKEE: Drink! [laughs] We’re going to start drinking, and yeah, just enjoy it. I’m excited to celebrate with my team tomorrow.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
MIKEE: It’s perfectly okay to make mistakes. I think there’s always some sort of pressure to make a mistake ‘cuz you’re going to get scolded. But it’s okay to make mistakes. That’s how you learn. And the important thing is that you always allow that room for learning.
Bruce Ricketts, Iai (Michelin-Selected)
How are you feeling post-Michelin ceremony?
BRUCE: We’re very happy; we’re glad to have retained the Michelin Select for the second year. It’s good for the restaurant, it’s good for the team, and everybody’s excited about it.
How do you plan to celebrate?
BRUCE: [smiles] You know, I’ll find out later when I see the team!
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
BRUCE: I wish…well, it’s one thing that I wish I knew, but I wish I had the maturity that I have now when I was starting out in the kitchen. I feel like I would have learned and acquired so much more skill if I had that when I was younger.
Charles Montañez, Liyab (Michelin-Selected)
How are you feeling post-Michelin ceremony?
CHARLES: I’m very ecstatic for the team because I think they deserve this recognition, just so they can still push forward for next year and just keep doing what they do.
How do you plan to celebrate?
CHARLES: I plan to celebrate by drinking tequila! I don’t know anything better, if I’m going to be honest. [laughs]
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
CHARLES: I wish I knew that I’m not going to see my family more often, and that I have to have a proper sense of balance when it comes to doing the things that I have to and all these priorities. But it’s been a very fulfilling career, to be honest. I’m very passionate about being in the kitchen and building restaurants.
Francis Tolentino, Taupe (Michelin-Selected)
How are you feeling post-Michelin ceremony?
FRANCIS: Happy—it’s indescribable.
How do you plan to celebrate?
FRANCIS: Celebrate with you guys! [laughs] And of course my friends in one corner.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
FRANCIS: If there’s one thing that I wish I knew before I started, it’s that customers are not all the same. You have to be more forgiving with some of them.
Miko Calo, Taquería Franco (Bib Gourmand)
How are you feeling post-Michelin ceremony, and how do you plan to celebrate?
MIKO: I feel like I need a drink! [laughs] Just drinking with my friends.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
MIKO: You know what? Nothing, actually. I feel like everything that I’ve learned and everything that I’ve discovered, it came at the right time. That’s it. It’s more like, I don’t regret anything. That’s why for me it’s
It’s not that I wish I knew that it was this hard or I wish I knew it would take most of my time or knew how tough it was. I came in um hopeful and open. So I feel like everything that I learned, and everything that I found out in the process, was a gift.
Tina Legarda, Kumba (Bib Gourmand)
How are you feeling post-Michelin ceremony?
TINA: Oh, I am just extremely, extremely overwhelmed, because I’ve been a bit nervous—but then the feeling of seeing everybody win something and the country just being so proud to be Filipino…it’s such an amazing feeling. I think we’re all going to sleep well tonight.
How do you plan to celebrate?
TINA: Oh, I’m definitely going to celebrate with the team; I’ve been texting them. I called them a while ago, and I’m extremely proud. Of course, the family: my daughter’s waiting for me. We’re going to have some ice cream tomorrow, ‘cuz she had to handle a lot of stuff with me. Basically everybody who has surrounded and rooted for me is definitely going to feel it tomorrow.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
TINA: Definitely to just be yourself. I think that’s really the best way to create—from the heart, and to dig into your roots. Don’t be shy to really show what you love, because that’s really what’s going to make you different, and that’s what’s going to push you to just keep creating and be inspired your whole life.
Marvin Agustin, COCHI (Bib Gourmand)
How are you feeling post-Michelin ceremony?
MARVIN: Very, very, very, very happy, and very grateful. It’s a proud moment for my entire team. They’re waiting for me, actually, to celebrate, so I’ll be seeing them soon.
How do you plan to celebrate?
MARVIN: Of course in the restaurant. We’ve invited some friends, some loyal customers, and also partners. Everyone who’s making this dream, making this recognition happen. We’re celebrating everyone who’s involved with this concept.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
MARVIN: When I started when I was 15 years old, in the kitchen, it was very very intimidating. I thought they were monsters, but they’re really just hardworking, passionate people—just really dedicated. That’s why they’re very, very serious.
Noel Mauricio, The Underbelly (Bib Gourmand)
How are you feeling post-Michelin ceremony?
NOEL: Still in disbelief. We got to retain the award. So really grateful for that.
How do you plan to celebrate?
NOEL: Well, right now we’re celebrating at The Whisky Library, it’s super fun. After that, moving forward, I guess with the team, partners, and everyone—family, friends.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
NOEL: What I learned would be systems. Systems to keep things consistent; consistency is the key.
Miggy Cabel Moreno, Palm Grill and Cabel Filipino Heritage Restaurant (Bib Gourmand)
How are you feeling post-Michelin ceremony?
MIGGY: It’s always a roller coaster of emotions. You feel nervous before it starts, and when you get to win it, it’s just an unforgettable feeling. I’m just so grateful and happy that we were able to retain our Michelin Bib Gourmand, for both our restaurants, and our representation of Mindanao cuisine.
How do you plan to celebrate?
MIGGY: I just had a wonderful dinner at Man Ho with my family. My mom flew all the way from Zambanga city for support, and I’m just so grateful that the entire family is here to celebrate with us. That simple dinner is what matters the most after a victorious event such as this.
What’s one thing that you wish you knew when you started working in a professional kitchen that you know now?
MIGGY: Well, had I known all these things would happen—’cuz about 10 years ago, if you ask me, this would have been like, impossible, [or] reaching for the stars—but had I known that, I would have started earlier on, and probably really focused on my first love, which is cooking. Because prior to becoming a chef, I was actually a registered nurse and OFW. But with everything that has happened, how I wish I started earlier on.
Photography by Klaudeth Silos
Frequently Asked Questions
Chefs and restaurateurs from FLOW, Linamnam, Hálong, Tandem, Iai, Liyab, Taupe, Taquería Franco, Kumba, COCHI, The Underbelly, Palm Grill, and Cabel Filipino Heritage Restaurant shared their excitement, gratitude, and plans to celebrate following the MICHELIN Guide Manila and Environs & Cebu 2027 ceremony.
Their advice includes persevering through challenges, building strong teams, asking fellow chefs for help, allowing room for mistakes and learning, finding balance, staying true to your roots, and developing the systems needed for consistency.
