The culinary communities of Pampanga and Bulacan are setting their sights on the global stage as the Department of Tourism – Region III held its first-ever Chefs’ Forum on Global Gastronomy Standards: Orientation on the Michelin Guide and Gastronomy Tourism at Park Inn by Radisson Clark.

Designed as a masterclass for chefs, restaurateurs, hoteliers, carinderia owners, and other tourism industry practitioners, the forum explored how international standards can help transform local food traditions into destinations recognized for culinary excellence.

The discussions covered Michelin recognition, sustainable and community-centered gastronomy, culinary standards, and restaurant branding, with insights from industry leaders Dir. Paolo Benito Tugbang, Dr. Heinz Pelayo, Chef Myke “Tatung” Sarthou, Jae De Veyra Pickrell, and Chef Bruce Ricketts.

Tugbang discussed Michelin recognition as a potential driver of food and gastronomy tourism, while Pelayo highlighted sustainable and community-centered culinary practices. Sarthou shared lessons from his Michelin experience, while Pickrell and Ricketts focused on building restaurant brands designed to stand the test of time.

Beyond the prospect of Michelin recognition, the forum highlighted a broader goal: elevating the distinct flavors, culinary traditions, and homegrown talent of Pampanga and Bulacan to standards that can resonate beyond the Philippines.

For the region’s culinary sector, the message was clear — global recognition begins with celebrating what makes local food unique while continuously raising the standards behind it.