On August 11-14, 2025, Megaworld Hotels & Resorts (MHR), the Philippines’ largest hotel operator, successfully hosted its 4th Culinary Conference at Twin Lakes Hotel. Themed “Celebrate Your Roots” and featuring the tagline “Rooted in Tradition, Inspired by Innovation,” the event united 59 chefs, F&B managers, hygienists, leaders, and general managers from MHR’s 14 nationwide properties.
Megaworld Hotels & Resorts held its 4th Culinary Conference at Twin Lakes Hotel on August 11-14, 2025.
“We take pride in our roster of Filipino executive chefs who are making their mark in the culinary world. It is our mission and challenge to champion these talents, creating dishes that rival those of foreign chefs. This is our country, and no one knows it better than we do. Let’s craft plates that we can be proud of, with stories that resonate beyond the serving. This is our heritage and our roots, binding us together and driving us to nurture and retain talents who proudly raise the Filipino flag through their culinary artistry,” said Cleofe Albiso, Managing Director of Megaworld Hotels & Resorts.
The three-day event aims to elevate the culinary and food & beverage service standards of the group by celebrating the unique traditional ingredients and techniques of the regions.
On the first day, delegates enjoyed a lavish welcome dinner, “Hain de Taal,” which featured a themed-course experience showcasing the heritage flavors of Batangas.
MHR’s 4th Culinary Conference gathered all the executive chefs, F&B managers, and hygiene managers of the group’s 14 properties.
On the day of the conference, renowned culinary figures and advocates for Filipino cuisine gathered to reinforce its mission of inspiring a return to heritage cooking and elevating appreciation for Filipino culinary history and native ingredients. Acclaimed chef and author Myrna Segismundo, who has championed Filipino cuisine on global stages such as Madrid Fusión and Le Cordon Bleu Paris, spoke passionately about the importance of preserving and transmitting traditional foodways. Chef JR Royol, host of GMA TV’s Farm to Table and Anihan Sustainable Gastronomy, highlighted the significance of regional pride in culinary practices. Meanwhile, Chef Kenneth Cacho of Unilever Food Solutions explored how heritage influences contemporary consumer preferences. Lastly, John Sherwin Felix, food documentarist and founder of Lokalpedia, emphasized the urgent need to safeguard food biodiversity and protect edible heritage for future generations.
MHR invited renowned chefs and Filipino cuisine experts to inspire the culinary leaders.
Building on a strong foundation, several speakers illustrated how traditional knowledge can inspire innovative, globally minded culinary expressions. Chef Nouel Catis, known for creating the viral Dubai Chocolates and recognized as a heritage pâtissier, discussed reimagining local food narratives to appeal to international audiences. Chef Edward Bugia from Mimi & Bros, part of the Pino Group of Restaurants and Bean & Yolk, shared his method of menu engineering that honors Filipino flavors while appealing to modern diners. Meanwhile, award-winning beverage artist Chef Kalel Demetrio, co-founder of Agimat at Ugat Foraging Bar, showcased the fusion of native ingredients and mixology to create a uniquely Filipino yet globally captivating experience. Together, these voices enlightened the chefs from Megaworld Hotels & Resorts on the powerful synergy between honoring culinary roots and adapting them for contemporary local dining on a global stage.
One of the highlights of the conference was The Cook Off: Flavors of Childhood Market Basket Challenge, where MHR’s executive chefs reimagined their general managers’ childhood comfort dishes. Belmont Hotel Mactan won awards for Best Storytelling and Best Presentation, while Twin Lakes Hotel received the People’s Choice Award.
Soon, these delightful dishes will be available in our restaurants.
Executive chefs recreate the childhood dishes of their general managers at The Cook Off: Flavors of Childhood Market Basket Challenge
According to Chef Franco Martin “Panky” Lopez, MHR’s Corporate Chef, each of us is blessed with unique experiences. As Filipinos, our memories are intertwined with dishes that resonate with our souls. In our hotels, we serve food not merely to fill or nourish the body but to connect hearts through a harmony of bitter, sweet, and savory moments that reflect life’s journey. Just as every flavor has its purpose, every trial and triumph reminds us of God’s grace and the strength of our heritage. Through food, we celebrate our identity, what drives us, and the faith that binds us together.
The festivities concluded with a fireside dinner inspired by Antonio Pigafetta’s chronicles of early Philippine culinary practices. Guests savored a feast of meat, seafood, and vegetables, all cooked over open flames, celebrating the cherished traditions of Filipino communal dining.
Albiso announced that the 5th Culinary Conference will be held next year at Boracay Newcoast. The event will be hosted by Belmont Hotel Boracay, Savoy Hotel Boracay, and the soon-to-open Chancellor Hotel Boracay.
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