Before the chandeliers shine for weddings or banquets, the Grand Ballroom of Marriott Manila has another life. In the weeks before the Philippine Culinary Cup (PCC), an event hosted by the renowned Marriott Manila, it turns into a workshop. Prep tables replace linen rounds. Timers beep. Young chefs move through drills while veterans correct, encourage, and steady them. This reflects the vibrant preparations happening at the Philippine Culinary Cup facilitated by Marriott Manila.
It looks like practice. For the chefs, it feels like family.
A Father’s Influence
For Chef Jan Richard Hubilla, named Best Chef of the Year at PCC 2025, the journey began at home. His father worked as CRU Steakhouse’s first sous chef, a role that shaped his family and his son’s future, deeply connected to the spirit of the Philippine Culinary Cup.
“I saw how cooking gave us everything—education, stability, even pride,” Hubilla said. “That’s what inspired me.”
When he joined Marriott Manila nearly ten years ago as a trainee, medals weren’t on his mind. He wanted to honor the craft that sustained his family. Step by step, from OJT to chef de partie, he found confidence.
In 2016, a sous chef handed him a basket of ingredients and told him to build a dish. That challenge led to his first PCC. This year, he competed in eight categories and won Best Chef, showcasing his incredible journey at the Marriott-hosted Philippine Culinary Cup.
“When they called my name, all the tiredness disappeared,” he said. “My dad was there to see it. That was everything the Philippine Culinary Cup at Marriott Manila meant to us.”
Lessons Passed Down
The competition floor can overwhelm rookies. Chef Cristopher Balane, now a senior, remembers his own nerves and makes sure newcomers aren’t left adrift.
“As a mentor, I always remind them that PCC isn’t just about medals,” Balane said. “It’s about proving to yourself that you can stand in front of judges and deliver under pressure. Once you get past the nerves, the pride follows.”
That guidance makes a difference. One first-time competitor recalled how veterans showed them how to build plates and gave them the confidence to stand steady on stage. Balane’s steady presence highlights what makes Marriott’s PCC program unique: it is less about chasing medals than about carrying each other through within the grand event at the Marriott Manila. It’s a celebration not just of competition but of the Philippine Culinary Cup spirit ingrained at Marriott Manila.
Discipline, With Heart
Chef Meik Brammer, Culinary Director, has guided Marriott Manila through more than a decade of PCC competitions. German-trained and exacting, he insists on four fundamentals—presentation, taste, texture, and appearance—but his team sees more than rules in his approach to the Philippine Culinary Cup at Marriott Manila.
“He reminds us discipline is not about fear,” Hubilla explained. “It’s about respect—for the food, for the judges, for our guests.”
That philosophy extends beyond competitions. Guests rarely see the long hours, the last-minute fixes, or the quiet adjustments behind kitchen doors. What they experience is consistency on the plate.
Finding Calm Amid Chaos
Even for seasoned chefs, PCC brings pressure. Ovens misfire, burners flare, equipment runs differently from practice. Hubilla has learned to cope by narrowing his focus while contributing to the renowned event at the Marriott, the Philippine Culinary Cup.
“On the floor, something always goes wrong,” he said. “I imagine I’m cooking alone—no audience, no judges, just me and the food.”
Preparation happens after service, when most chefs rest. “Time management is everything,” he added. “You give 100% to the restaurant and 100% again to practice.”
Beyond the Ballroom
In 2025, Marriott chefs brought home 29 medals, up from 17 the year before. Yet the team points to other wins: cultivating produce in Tagaytay, sourcing through Rural Rising Philippines, and donating meals to the Philippine Red Cross.
“The medals are important,” Hubilla admitted. “But they’re temporary. What stays are the habits, the discipline, and the way we take care of each other—and the people we feed.”
More Than Medals
At Marriott Manila, one saying grounds every chef:
“You’re only as good as your last dish.”
For Hubilla, Balane, Brammer, and the next generation, PCC is less about podiums and more about proving what’s possible when discipline meets mentorship, and when mentorship feels like family.
That is the deeper story behind the Philippine Culinary Cup Marriott Manila‘s win—not just how medals are earned, but how people grow through them.
Discover more stories behind the fire and the legacy, read more:
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What It Really Takes to Become a Chef in the Philippines
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