Filipino cuisine is gaining new momentum on the global culinary stage through the Sinagtala Philippine Culinary Arts Cup, an initiative by Marriott International aimed at showcasing the country’s signature dishes across its worldwide network of hotels.
The inaugural competition gathered chefs from 10 Marriott International properties in the Philippines, culminating in a grand finale held at the Manila Marriott Hotel on Oct. 20, 2025.
At the heart of the initiative is the creation of the first Sinagtala Core Recipes eBook, which will document iconic Filipino dishes and make them accessible to Marriott’s global culinary teams through the company’s Marriott Global Source (MGS) platform.
More than a cooking contest, the initiative celebrates the creativity of Filipino chefs and the country’s beloved dishes—from comforting classics to regional favorites that tell the story of the country’s vibrant culinary heritage.
From Filipino kitchens to the world
At the heart of the project is the idea that Filipino cuisine deserves the same global recognition enjoyed by other Asian culinary traditions.
For Meik Brammer, the initiative reflects years of working closely with Filipino chefs and discovering the depth of the country’s food culture.
“I have been in the Philippines for more than 15 years, and since the first time I tasted adobo, I have been a fan,” Brammer said.
“Working alongside talented Filipino chefs every day made me believe even more in the potential of Filipino cuisine to shine on the global dining scene.”
A spark of inspiration
The idea behind Sinagtala took shape during a visit to the Philippines by Petr Raba, Vice President for Food & Beverage of Marriott International Asia Pacific.
During his stay, he sampled Filipino dishes at the Executive Lounge of the Manila Marriott Hotel and found himself particularly drawn to the country’s iconic adobo. But beyond that familiar favorite, Raba saw an even bigger opportunity. While cuisines from Thailand, Malaysia and Singapore have long enjoyed international popularity, he observed that Filipino cuisine still has untapped potential on the global dining stage.
That realization sparked the concept of documenting Filipino recipes that could be shared across Marriott’s international properties.
Celebrating Filipino culinary champions
The competition itself was a celebration of Filipino culinary talent.
Chefs from various Marriott properties across the Philippines competed through a series of challenges that tested not only flavor and presentation but also storytelling—the ability to explain the inspiration behind their dishes.
Emerging as the overall “Kampeon” of the inaugural Sinagtala Culinary Arts Cup was the team from the Manila Marriott Hotel, represented by Chef de Partie Jan Richard Hubilla and Chef de Partie Rickson Alcantara.
Their winning dishes—sinigangand chicken inasal—earned a place in the inaugural Sinagtala Core Recipes eBook.
Other standout dishes included sisig andvegetable kare-kare by the team from The Westin Manila and adobo by the team from Clark Marriott Hotel.
Together, these dishes represent a flavorful cross-section of Filipino cuisine—from the comforting sourness of sinigang to the smoky sweetness of grilled inasal.
The Sinagtala Culinary Arts Cup was judged by respected personalities in the Philippine food and tourism industries, including renowned chef Myke Tatung, Tausug chef and restaurateur Miguel Moreno, and chef and cookbook author RV Manabat.
Bright star for Filipino cuisine
The name Sinagtala itself carries a symbolic meaning. A combination of the words sinag (ray of light) and tala (star), the term evokes the idea of Filipino cuisine shining brightly on the global culinary stage.
For Marriott and the Filipino chefs behind the initiative, the message is clear: the country’s culinary traditions are ready for their moment in the international spotlight. And with Sinagtala, Filipino flavors may soon find their way onto plates far beyond the archipelago.
