How does the first-ever Michelin Guide Manila and Environs & Cebu affect the country’s culinary, restaurant, and hospitality industry?
In this episode of Rolling Stone Philippines’ Roundtable, Josh Boutwood of two-Michelin-starred restaurant Helm, Quenee Villar and Nicco Santos of one-Michelin-starred restaurant Celera, Toni Potenciano of Michelin-selected Kodawari, and Michelin Service awardee Erin Recto of Hapag join Rolling Stone Philippines’ Chief of Editorial Content Jonty Cruz to discuss the state of Filipino cuisine and how it is impacted by this prestigious recognition.
From how it felt to receive the news about the Guide to their standards of culinary excellence, these chefs and restaurateurs reflect on all things Michelin, including the discourse that emerged after the Guide was released.
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00:00 Intro
1:57 The pressure that came with the Michelin experience
3:25 On Celera’s opening coinciding with the Michelin inspection
8:20 On Erin Recto’s experience being front-of-house
9:47 The Kodawari team’s experience with Michelin
12:09 How it felt to receive a Michelin invite
13:47 On the Kodawari team missing their Michelin invite
16:50 How the Filipino culinary community celebrated each other
18:38 On the online and offline discourse about the Michelin Guide
21:05 The impact of the Michelin Guide on Filipino culture
25:01 On culinary excellence and purpose
27:11 On Helm being the only two-Michelin-starred restaurant
29:09 Taking the next step after recognition
34:10 Which Philippine regions and cuisines should be featured next?
37:22 The challenges of running a Michelin-recognized restaurant
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