Hilton Manila’s culinary team achieved remarkable success at the recently concluded Philippine Culinary Cup 2024, held from July 31 to August 3 at the SMX Convention Center in Pasay City. The team emerged as one of the top contenders in the prestigious event, securing a total of 18 medals across various challenging categories. This achievement highlights Hilton Manila’s unwavering commitment to culinary excellence and showcases the exceptional skills of its talented chefs.
The Philippine Culinary Cup, the country’s premier international culinary competition, saw Hilton Manila’s chefs standing out among the best, earning recognition for their innovative and refined creations. General Manager John Lucas expressed his pride in the team’s accomplishments, stating, “The accolades received are a testament to the passion and camaraderie of our chefs, which define the Hilton Manila experience. We encourage growth by keeping our teams engaged and supporting their development. This success reflects the dedication and collaboration that drive our hotel.”
Among the standout performers was Chef Jeremy Dacanay, who secured Silver medals in both the Poultry and Sous Vide categories. His innovative take on Tapsilog—a beloved Filipino breakfast staple—impressed the judges, as did his expertly prepared Sous Vide Tomahawk steak. Chef Dacanay also earned Bronze medals in the Creative Breakfast Challenge and Plant-Based Diet Meals, further solidifying his reputation as a culinary innovator.
Chef Merald De Leon also made a significant impact, winning a Silver medal for his “El Laberinto del Fauno” Choco Showpiece. This creation was praised for its extraordinary blend of artistic vision and culinary craftsmanship. Chef Mark Bulado added to the hotel’s medal haul by earning a Bronze in the Pasta category for his distinguished creation.
In the Dream Team Challenge, the trio of Regine Lee, Sheanne Sto Domingo, and Michael Velasquez took home a Silver medal for their three-course menu. Their dishes, which included Mushroom Scallops and Iberico Pork Loin complemented by locally-sourced vegetables, showcased both creativity and technical prowess.
Further adding to the success were chefs Eriq Austin Madriaga and Charles Lerie Quiamco, who earned Silver medals for their Pork Sinantolan Lumpia and Pancit Bato—dishes inspired by the rich flavors of the Bicol region. Meanwhile, chefs Jomarie Atienza and Katrina Seneres were awarded a Bronze medal in the Filipino Cuisine Challenge for their Ilocos Platter, a dish that celebrated the indigenous produce of northern Philippines.
Hilton Manila’s young chefs, Joezen Del Rosario and Angelyn Mallorca, also demonstrated their potential by earning a Bronze medal in the Young Chefs category. Their Nori-wrapped Herb-Crusted Fish and Chicken Roulade impressed the judges with its refined flavors and precise techniques.
Executive Chef Lord Bayaban reflected on the team’s success, emphasizing the importance of sustainability and regional flavors in their dishes. “We stayed true to Hilton’s sustainability principles by featuring local produce, showcasing our commitment to both environmental responsibility and regional flavors. I am immensely proud of our team’s creativity and dedication in perfecting each dish, which truly reflects their talent and passion.”
Hilton Manila is eager to share the culinary expertise of its award-winning chefs with its guests. The hotel invites everyone to experience the exceptional dining experiences that exemplify its dedication to quality and excellence. For reservations and to savor the creations of these celebrated chefs, guests can email MNLPH_F&[email protected].
