DOT Honors Michelin-Acclaimed Filipino Culinary Trailblazers, Launching Resto-Run To Elevate National Gastronomy

Published on December 7, 2025

The remarkable strides achieved by the nation’s culinary artists have recently been brought into sharp focus. A prestigious ceremony was orchestrated by the Department of Tourism (DOT), an agency consistently dedicated to the advancement of national heritage and travel appeal, to celebrate those figures who have masterfully elevated Filipino cuisine onto the international pedestal. This significant occasion saw the country’s pioneering Michelin-acclaimed chefs and restaurateurs formally acknowledged for their monumental contributions. These individuals were honored for successfully broadening the global appreciation of local flavors and techniques. The celebratory event, which marked the inauguration of the Resto-Run Michelin Guide Plaque Distribution and Restaurant Caravan, was formally commenced at the spacious confines of Novotel Manila Araneta City.

Elevating the National Culinary Identity

The proceedings were highlighted by the keynote address delivered by Tourism Secretary Christina Garcia-Frasco. During the gathering, profound praise was articulated toward the awardees, who have collectively worked to ensure the country’s culinary identity is robustly represented on the world stage. It was underscored that the ceremony was a continuation of a broad celebration recognizing the culinary excellence that now distinctly permeates the entire nation.

The distribution of plaques was emphasized as a symbolic gesture, with the Secretary noting that these markers would be prominently displayed within each establishment. The visibility of these accolades is intended to serve as a constant reminder, not only to the public but to the teams within the restaurants, of the immense effort and personal sacrifice that were necessary to attain such distinguished positions. The recognition of Michelin-acclaimed chefs signifies a critical juncture where the nation’s historical culinary heritage is being validated and celebrated through a universally recognized measure of gastronomic quality.

The Gastronomic Value Chain and Inclusivity

A central tenet of the DOT’s ongoing strategy, as articulated during the ceremonies, involves the deliberate focus on strengthening the entire value chain of gastronomy, particularly as it relates to tourism development. It was asserted that a comprehensive approach must be employed, one which ensures that no participant in this crucial economic ecosystem is overlooked or left behind. This strategic perspective requires a conscious shift in focus, extending beyond the mere contemplation of the finished culinary product presented to the diner. Instead, considerable attention is being paid to those indispensable figures who represent the source of these exceptional ingredients and products.

It was emphatically stated that deliberate efforts are being made to actively engage with and attentively listen to the voices of the local producers. This segment of the value chain includes the tireless farmers, dedicated fisherfolk, and skilled artisans whose labor underpins the quality and authenticity of the national cuisine. Their dedication to preserving regional ingredients and traditional agricultural practices is increasingly seen as a national asset that must be protected and promoted.

The Inaugural Michelin Milestone and Regional Reach

The formal ceremony was presented as the continuation of efforts following the much-anticipated launch of the first-ever Michelin Guide Philippines. This inaugural guide represented a historic milestone, solidifying the nation’s position as a serious contender on the global culinary landscape. The guide’s initial coverage was strategically established to encompass key urban centers and burgeoning food destinations. Specifically, the guide’s scope included the bustling capital region of Metro Manila and the vibrant culinary hub of Cebu, an island renowned for its rich heritage and distinct local preparations.

The scope of coverage, however, was not confined solely to these major metropolitan areas. Critical attention was also directed toward established and emerging culinary centers that have long championed regional flavors. Included in the inaugural guide were the esteemed provinces of Pampanga, often hailed as the culinary heartland of the Philippines, and the cool, elevated locales of Tagaytay and Cavite, areas that offer unique farm-to-table dining experiences.

The Symbolic Resto-Run

Immediately subsequent to the main program and formal addresses, a highly symbolic activity was initiated. This activity, known as the Resto-Run, saw Secretary Frasco herself personally embark on a tour of several Michelin-recognized establishments. The purpose of this specialized caravan was the personal handing over and ceremonial installation of the official plaques in the designated restaurant premises. This direct, hands-on approach by the head of the Department of Tourism underscored the gravity and sincere appreciation accorded to the honorees.

The initial route of the Resto-Run was carefully planned to cover various establishments situated across major city centers, including sites in Quezon City, Makati, and Taguig. The physical presence of the Tourism Secretary in these locations to affix the plaques served a powerful function: it visibly confirmed the government’s official endorsement and partnership with these culinary trailblazers. The official plaques are now serving as tangible symbols, visible to every patron, attesting to the quality and standard achieved by the receiving establishment.

Long-Term Impact on Culinary Tourism

The formal recognition of the Michelin-acclaimed chefs and the subsequent launch of the Resto-Run are anticipated to yield substantial long-term benefits for the nation’s tourism industry. The entire initiative is being positioned as a foundational element in the DOT’s ongoing efforts to diversify the country’s appeal beyond its natural wonders. Culinary offerings are increasingly acknowledged as primary decision factors for international travelers, and the presence of world-class, officially recognized establishments significantly enhances the country’s profile. Investment in food-based tourism, often referred to as gastronomy tourism, is expected to increase, leading to the creation of specialized culinary tours and greater demand for high-quality local ingredients.