Cebu chefs unite to promote local cuisine

CEBU, Philippines — Cebuano chefs are joining forces to boost the province’s culinary industry, promote local food heritage, and position Cebu as a major culinary destination in the Philippines and abroad through the newly established Cebu Professional Chefs Association (CPCA).

The association, which formally introduced itself to the public during its launch and oath-taking ceremony on November 10 at NUSTAR Resort & Casino, aims to unite chefs and culinary professionals through collaboration, professional development, knowledge sharing, mentorship, and community service.

Cebu City Councilor and chef Edgardo “Jaypee” Labella II, who serves as CPCA vice president, said the organization seeks to provide Cebuano chefs with a common platform where they can learn from one another, support fellow professionals, and collectively advance their craft.

“What’s important is that we have a home for Cebuano chefs, a community where we can learn from one another, lift one another, and speak with one voice for our profession,” Labella said.

He said the idea of establishing the association had been discussed for about three years before the group finally moved forward with its formation, with the support of fellow chefs and industry leaders.

Labella noted that Cebu has a distinct culinary advantage, with its rich food heritage, including lechon, seafood, puso, “sutukil,” and other local delicacies, as well as its established hotels and resorts catering to international visitors.

He also underscored the growing importance of food and beverage in tourism, saying visitors come to Cebu not only for its beaches, history, and people but also for its cuisine.

Every dish served to visitors, he said, tells a story about Cebu, while every guest who experiences its food becomes an ambassador of the province.

Julita Urbina, CPCA honorary adviser, also called on Cebuano chefs to take pride in Filipino cuisine and work together to bring local food traditions to international recognition.

“Let us be proud of our cuisine, proud to be Filipino,” Urbina said in her inspirational message during the ceremony.

She cited Cebu’s hosting of Association of Southeast Asian Nations (ASEAN) activities in 2026 as an opportunity to showcase Filipino food and culture to international delegates.

Urbina recalled being part of the culinary team that served the gala dinner for an ASEAN gathering, where Filipino dishes and Cebuano elements were highlighted.

She said the positive reactions of international delegates demonstrated that Filipino culinary professionals could compete with their counterparts abroad.

“They were so amazed that we’re not competitive but we are at par with everybody, even internationally,” she said.

Urbina described chefs as artists, leaders, storytellers, and custodians of culture, emphasizing that every dish reflects a community’s heritage, creativity, discipline, and identity.

She also encouraged the newly inducted officers to prioritize mentorship, share their knowledge, and create opportunities for aspiring chefs.

Meanwhile, chef Deofrey Vistal, CPCA public relations and communications officer, said the association hopes to bring together the individual strengths and innovations of Cebuano chefs to strengthen the province’s identity as a food destination.

He said the organization wants to help put Cebu on the culinary map of the Philippines through collective efforts and cooperation among industry practitioners.

The association is led by its president, chef Russel Abarquez, and Labella as vice president. Its board of directors includes chefs Allan Barrios, Gabriel Garcia, and Nick Anderson.

Other officers are chef Gonzala Familgan as secretary-general, chef June Earion Pangue as treasurer, chef Arnel Quilestino as auditor, chef Coke Semblante as membership and chapter development officer, and chef Jun Fernandez as head of culinary competition and activities.

Abarquez said the association has gathered more than 30 prospective members, whose qualifications will undergo validation. Applicants will be asked to submit their professional resumes for screening.

Membership is open to qualified culinary professionals who have worked in Cebu, regardless of their place of origin. The association also welcomes culinary educators, restaurant owners, and professionals holding leadership positions in their respective kitchens.

Fernandez said the association also wants to provide Cebuano chefs with opportunities to compete at the national and international levels and showcase their skills and teamwork.

Among its planned initiatives are culinary competitions involving schools, workshops, training seminars, cooking demonstrations, and visits to culinary institutions to mentor students and young professionals.

Labella said the group expects to begin rolling out its activities in January 2027, with programs focusing on culinary education, local food showcases, and greater industry exposure.

Its long-term plans include organizing a culinary festival, recognizing outstanding industry practitioners, establishing partnerships with culinary schools and hospitality businesses, and providing opportunities for members to participate in national and international culinary events.

The association also intends to undertake community outreach initiatives, including feeding programs, charity activities, and disaster-relief food assistance.

Through the CPCA, its founders hope to build a stronger professional network that will help develop the next generation of culinary leaders while preserving Cebu’s food heritage and bringing its local flavors, ingredients, and traditions to a wider audience. — /MRM (FREEMAN)