Long before Filipino cuisine gained global recognition, the country’s premier culinary institution, CCA Manila, had already been championing its richness, diversity, and cultural significance. At a time when many culinary schools focused heavily on Western traditions, CCA Manila consistently advocated for Filipino cuisine to be taken seriously within the professional culinary landscape through its programs, initiatives, and graduates who would later help elevate Filipino flavors around the world.
For decades, CCA Manila has integrated Filipino cuisine into its culinary programs, offering both professional and short courses that emphasize local ingredients, traditional techniques, regional food culture, and heritage cooking.
According to CCA Manila Chancellor Dr. Ma. Veritas F. Luna, the institution has always believed that Filipino cuisine deserves global recognition. “CCA Manila has long believed in the value and importance of Filipino cuisine. We have always encouraged our students to appreciate our culinary heritage not merely as food, but as culture, history, and identity,” Dr. Luna said.
This commitment is reflected in the achievements of many of its graduates who continue to elevate Filipino cuisine both locally and internationally.
Among them is Thirdy Dolatre, chef-owner of Hapag Restaurant, one of Manila’s most celebrated modern Filipino dining establishments. Also making waves abroad is JP Anglo of Sarsa and Kooya Filipino Eatery.
In Melbourne, Chef Migo Razon currently leads the culinary team at Miss Mi Melbourne within the Mövenpick Hotel Melbourne. Meanwhile, in Canberra, chefs Kim Prieto and Jay Prieto own Lolo and Lola, a People’s Choice Award-winning Filipino restaurant. In Auckland, chefs Andrew Soriano and Jessabel Granada have spent the past decade building Nanam, while fellow CCA alumnus Carlo Buenaventura of Bar Magda continues to spotlight his Mindanaoan roots through food.
“CCA Manila graduates have become culinary consultants, restaurateurs, food entrepreneurs, and advocates who continue to reinterpret and promote Filipino flavors for international audiences. Several alumni have helped introduce Filipino cuisine to diners overseas, contributing to the growing appreciation for Philippine gastronomy in global dining spaces,” Dr. Luna added.
Supporting the Philippine Heritage Kitchen
With its longstanding advocacy for Filipino cuisine, it was only natural for CCA Manila to support initiatives dedicated to preserving and celebrating Philippine culinary heritage. One of these is the newly launched Philippine Heritage Kitchen (PHK), led by culinary icon Chef Reggie Aspiras together with collaborators and culture bearers from across the country.
PHK was launched as an initiative focused on preserving, documenting, and promoting heritage Filipino dishes that may not yet enjoy mainstream popularity but deserve recognition for their cultural and historical significance. More than reviving old recipes, the movement seeks to celebrate regional culinary traditions, forgotten techniques, and indigenous ingredients that form part of the country’s identity.
The launch, held at Brittany Hotel BGC and graced by First Lady Louise Araneta-Marcos, gathered chefs, culinary educators, students, and food advocates who shared a common goal: ensuring that traditional Filipino cuisine continues to thrive amid changing tastes and rapidly globalizing food trends.
As one of PHK’s support partners, CCA Manila played an active role in the successful launch, with students assisting in food preparation, kitchen execution, and the recreation of heritage recipes showcased during the event. For the students, the experience served as both practical training and cultural immersion, allowing them to better understand the stories, traditions, and communities behind every dish.
The collaboration between PHK and CCA Manila is expected to continue beyond the launch. Organizers shared that monthly activities, culinary showcases, and heritage-focused events are already being planned, with CCA Manila remaining a committed partner in these initiatives. Upcoming PHK activities include Traditional Cebu Fare (June 20), Philippine Ingredients (July 17), Wow Mindanao (August 22), and more.
For Chef Reggie, whose decades-long career has revolved around culinary education, writing, and heritage advocacy, PHK represents a continuation of her lifelong mission to celebrate Filipino food traditions. She has long been recognized for promoting culinary tourism and Philippine gastronomy through various projects and collaborations.
Alumni spotlight: Chef OJ Gomez
Among the CCA Manila alumni continuing to champion local ingredients is Chef OJ Gomez, a 2001 graduate and seed-to-bar chocolatier who has spent nearly a decade promoting Philippine cacao. As president of the Laguna Cacao Farmers Association and vice chairman of the Region 4A Cacao Industry Federation, he helps oversee more than 2,500 cacao trees across Bay and San Pablo, Laguna, producing premium tablea and fine chocolate from single-origin beans.
For Chef OJ, the PHK launch felt like a homecoming. “It felt really homey and cozy, even with so many people. You could feel the hospitality of the space,” he shared, adding that the standout dish for him was the paksiw na manok paired with heritage rice sourced from Mountain Province farmers.
The successful launch of PHK signals a promising beginning for a movement dedicated to preserving the richness of Filipino culinary traditions — one dish, one story, and one kitchen at a time. And with institutions such as CCA Manila standing firmly behind the initiative, the future of Philippine culinary heritage remains in capable hands.
For inquiries, visit CCA Manila or Philippine Heritage Kitchen, or follow their official social media pages for updates.
