CLARK FREEPORT – Pampanga and Bulacan’s culinary communities came together for the Department of Tourism – Region 3’s first-ever Chefs’ Forum on Global Gastronomy Standards: Orientation on the Michelin Guide and Gastronomy Tourism held at Park Inn by Radisson Clark here on Aug 24.
Designed as a masterclass for chefs, restaurateurs, hoteliers, carinderia owners, and other tourism industry practitioners, the forum explored how global standards can help shape renowned food destinations, covering Michelin recognition, sustainable gastronomy, culinary excellence, and restaurant branding.
Distinguished industry leaders comprised the panel of resource persons including DOT director for health and wellness tourism Dr. Paolo Benito Tugbang, on Michelin recognition as a driver for food and gastronomy tourism; Dr. Heinz Pelayo on sustainable and community-centered culinary standards; Chef Myke “Tatung” Sarthou on lessons from his Michelin experience; and Jae De Veyra Pickrell and Chef Bruce Ricketts on building restaurant brands that last.
DOT-3 director Dr. Richard Daenos said the discussions pointed to a bigger opportunity: to take what makes our home provinces distinct and elevate it to standards that can resonate far beyond the country.
“The goal is not simply to earn validation, but to build a local culinary industry worthy of recognition,” he added. Punto Lifestyle Team/DOT-3