Long before Filipino cuisine became a global trend, the country’s premier culinary school was already championing its richness, diversity, and cultural significance.
During an era when most culinary institutions focused heavily on Western traditions, an institution continuously pushed for local flavors to be taken seriously within the professional culinary landscape. Through its academic programs, institutional advocacy, and trailblazing graduates, the school has spent decades working to elevate Filipino cuisine on the world stage.
A Foundational Belief in Culinary Identity
For decades, CCA Manila has integrated local foodways into its culinary curriculum. Offering professional and short courses that emphasize regional ingredients, traditional techniques, and heritage cooking. According to CCA Manila Chancellor Dr. Ma. Veritas F. Luna, the school has always operated on the belief that Filipino food deserves international acclaim.
CCA Manila already believed in the value and importance of Filipino cuisine,” Dr. Luna stated. We have always encouraged our students to appreciate our own culinary heritage, not merely as food, but as culture, history, and identity.”
This institutional commitment is directly reflected in the success of its alumni, who have gone on to redefine Filipino cuisine both domestically and internationally. Notable graduates include:
- Chef Thirdy Dolatre, head chef and owner of Hapag, one of Manila’s most celebrated modern Filipino dining establishments.
- Chef JP Anglo, the creative force behind Sarsa in Manila and Kooya Filipino Eatery in Dubai.
- Chef Migo Razon, an award-winning Executive Chef leading the culinary team at Miss Mi Melbourne within the Mövenpick Hotel in Australia.
- Chefs Kim and Jay Prieto, owners of Lolo and Lola, a People’s Choice Award-winning restaurant in Canberra, Australia.
- Chefs Andrew Soriano and Jessabel Granada, who have spent the past decade building Nanam, a modern Filipino destination in Auckland, New Zealand.
- Chef Carlo Buenaventura of Bar Magda, also in Auckland, who continues to spotlight his Mindanaoan roots through modern gastronomy.
CCA Manila graduates have also become culinary consultants, restaurateurs, food entrepreneurs, and advocates who continue to reinterpret and promote Filipino flavors for international audiences,” Dr. Luna added.
Several alumni have helped introduce Filipino cuisine to diners overseas, contributing to the growing appreciation for Philippine gastronomy in global dining spaces.”
Aligning Forces with the Philippine Heritage Kitchen
Given this deep-rooted advocacy, it was a natural progression for CCA Manila to partner with initiatives dedicated to preserving the country’s food history. Consequently, the school has stepped up as a primary supporter of the newly launched Philippine Heritage Kitchen (PHK). An initiative led by culinary icon Chef Reggie Aspiras alongside collaborators and culture bearers from across the nation.
PHK serves as a dedicated movement to document, preserve, and promote regional Filipino dishes that may not yet enjoy mainstream popularity. Also, these carry deep cultural and historical weight. Rather than simply reviving old recipes, the initiative celebrates regional culinary traditions, disappearing techniques, and indigenous ingredients that form a core part of the country’s identity.
The movement officially launched at the Brittany Hotel in Bonifacio Global City (BGC). The event was graced by First Lady Louise Araneta-Marcos and gathered chefs, culinary educators, students, and food advocates. United by a common goal, the attendees pledged to ensure that traditional Filipino cuisine continues to thrive. All amid changing global food trends and modern palates.
Cultivating Future Guardians of Tradition
CCA Manila played an active, hands-on role in the success of the inaugural launch. Students from the institution assisted with kitchen execution. Food preparation, and the painstaking recreation of the heritage recipes also were showcased during the event.
This experience served as both practical training and vital cultural immersion. Allowing the future chefs to understand the stories, traditions, and distinct communities behind every dish.
The collaboration will extend far beyond the opening event. Organizers announced that a series of monthly activities, culinary showcases, and heritage-focused events are being planned for the coming months. The upcoming PHK calendar includes the Traditional Cebu Fare on June 20. The Philippine Ingredients Feature on July 17, and lastly, Wow Mindanao Showcase on August 22.
This partnership perfectly complements the lifelong mission of Chef Reggie Aspiras. Her multi-decade career has revolved around culinary education, food writing, and heritage advocacy. Beyond her work with PHK, Chef Reggie is widely recognized for promoting culinary tourism and local gastronomy through various cross-industry projects.
Alumni Spotlight: Championing the Land
Among the prominent CCA Manila alumni continuing this advocacy on the ground is Chef OJ Gomez. A 2001 graduate and seed-to-bar chocolatier who has spent nearly a decade promoting Philippine cacao. Gomez currently serves as the President of the Laguna Cacao Farmers Association (LCFA) and the Vice Chairman of the Region 4A Cacao Industry Federation. In these roles, he helps oversee more than 2,500 cacao trees across Bay and San Pablo, Laguna. Producing premium tablea and fine chocolates from single-origin beans.
For Gomez, participating in the PHK launch felt like a true homecoming.
It felt really homey and cozy, even with so many people,” Gomez observed. “You could feel the hospitality of the space.”
He noted that the standout dish of the day for him was the paksiw na manok, chicken simmered in vinegar and spices. Paired with rare heritage rice sourced directly from Mountain Province farmers.
The successful launch of the Philippine Heritage Kitchen signals a promising future for a movement that aims to safeguard the richness of Filipino food traditions. One dish, one story, and one kitchen at a time. Backed firmly by institutions like CCA Manila, the nation’s culinary legacy remains in highly capable hands.
Read more Stories on Simpol.ph
IFEX Partners Appreciation Night 2026
PUSTURA and their cat walk: The Innovation of the Cultural State
From Plates to Pages Concludes with a Meaningful Celebration of Filipino Cuisine
