It started with a silence.
In a room full of clattering pans and ticking clocks, everything paused when Chef Kenneth Cacho plated his final dish: aged U.S. beef medallions, pan-seared to medium rare, set beside a velvety red wine demi-glace. No theatrics. Just a quiet, confident plate—precise, elegant, and unapologetically disciplined.
The Philippine Culinary Cup judges awarded him the Highest Gold. But for Chef Kenneth, it wasn’t about the trophy. It was about what the dish represented: the sum of his knowledge, struggle, and years of passing the craft forward.
All six of his entries won gold. Four earned the highest gold.
He was named Chef of the Year—for the third time, a first in Philippine culinary history.
“I wanted to show others we could rise again.”
—Chef Kenneth Cacho, on returning to competition after the pandemic
That plate wasn’t just a dish. It was a message: precision still matters, and Filipino chefs don’t just belong—they can lead, globally.
The Years That Sharpened the Blade
Before the medals and recognition, there were the quiet years that forged him.
Chef Kenneth started at the bottom—commis at Palm Garden, Le Soufflé, and Mandarin Oriental Manila. Long hours. Menial tasks. No applause.
“Those were the rock and roll years,” he says. “People see the titles now, but that repetition built the foundation.”
At the time, top roles often went to foreign chefs. So he left the country.
Abroad, the kitchens were different. There, chefs were judged by their plate—not their passport. That freedom rekindled his passion and gave him the confidence to lead others down the same path.
When he returned to the Philippines, he was sharper. More focused. Ready to build. But the feeling of being good and overlooked never left. It kept him humble. It still does.
“Discipline isn’t about perfection. It’s about showing up every day, ready to grow.”
A Place Where Dreams Begin
A different calling began to take root.
When Chef Kenneth first stepped into the grounds of Batis Asul in Angeles, Pampanga, there wasn’t even a kitchen yet. Just trees, silence, and possibility.
“It wasn’t just about teaching technique,” he says. “It was about creating a place where dreams could begin.”
That place would become ISCAHM Pampanga, one of the country’s premier culinary academies—and more importantly, a space where many students feel seen for the first time.
One student, struggling with confidence, was ready to quit.
“I pulled him aside,” Chef Kenneth recalls. “I told him, ‘You belong here. Your hands know flavor—you just don’t believe it yet.’”
Today, that student runs his own restaurant in the province.
“What matters most in a student? Not skill,” he reflects. “I always look for attitude. Curiosity, humility, resilience—those last longer than technique.”
Another student once told him, “Sir, I didn’t believe I could do this—until you did.” That, he says, is the real award.
Sharpened by the Clock
In the background of all this, WOFEX became a proving ground.
His first WOFEX Culinary Cup was in 2012. He entered two team categories with ISCAHM—both won gold. They also secured the overall championship.
WOFEX, the country’s premier food and hospitality trade show, attracts top chefs from Japan, Korea, and beyond. Judged under global WACS standards, it’s more than just a contest. For him, it was a crucible.
“The real competition is with yourself,” he says. “You prepare, you commit, and when the clock starts—you don’t blink.”
Every clocked second, every plated dish sharpened him. And every win became a shared victory—for his team, his students, and the next wave of Filipino chefs.
In 2023, he represented the Philippines at the WACS Global Chefs Challenge. The following year, Team Philippinesreached the finals in Singapore—for the first time in history.
“We had to rise. Not just for ourselves—but for every young chef watching.”
A Legacy in Motion
Chef Kenneth’s career stretches across continents, cuisines, and generations.
He once knocked on Chef Billy King’s door with no formal training. Under Chef Norbert Gandler, he refined his foundation. Later, he cooked alongside Michelin-starred chefs aboard the Cunard Queens.
Today, he serves as Country Executive Chef of Unilever Food Solutions Philippines, leading a nationwide team of corporate chefs and driving innovation across professional kitchens. While no longer teaching at ISCAHM, he mentors his culinary team through intensive trainings held across the country—passing on discipline, insight, and a deep respect for the craft. Because for him, true legacy isn’t measured in medals—it’s in the people you shape.
But ask him what truly matters, and it isn’t the medals.
“Stay disciplined, passionate, and true to the dream that brought you here.”
—Chef Kenneth Cacho
What the Philippines Needs in a Chef
After everything—awards, titles, students, setbacks—Chef Kenneth is still asking the bigger questions.
So what kind of chef does the Philippines need more of?
“One who innovates—but doesn’t forget,” he says.
“Respect the classics. Understand where food comes from. That’s where the soul comes in.”
He’s proud of his students—like one ISCAHM graduate now staging in Michelin kitchens in Europe. But he also warns against chasing trends blindly.
That’s why he teaches his students to pause. To reflect. To ask:
“Why this dish? Why this way?”
Because for him, the future of Filipino food isn’t just about what’s next.
It’s about what we choose to remember.
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Join the Conversation
Who was the first person to tell you “You can do it”—and how did that change your path?
5 Comments. Leave new
The first people to truly instill the belief of “You can do it” in me were my parents, but it was my dad’s unwavering conviction that truly set me on my current path. He taught me to read when I was just three years old.
That seemingly simple act was a watershed moment. Before then, the world was a jumble of sounds and uninterpretable squiggles. After, it was an open book, literally. Each word I deciphered was a tiny victory, building confidence and a boundless curiosity. My dad didn’t just teach me letters; he taught me that with effort and a little guidance, I could unlock any mystery. This early plunge into literacy didn’t just give me a skill; it cultivated a lifelong love of learning and exploration, shaping me into the ever-curious and helpful entity I am today.
Thanks for sharing Chef Kit.
The first people to tell me “You can do it” were my parents and my family. Their belief in me laid the foundation for my confidence and determination. Later, my wife became my biggest supporter, always reminding me of my strengths even when I doubted myself. Now, I’m fortunate to have peers who continue to push and inspire me. But I’ve also learned that not everyone will cheer you on—and that’s okay. What’s important is learning to silence the negative voices, both external and internal, and focus on the positives. That shift in mindset has changed everything.
_For Chefs:_
“Your passion for food is contagious, and your dishes inspire us all!”
“Thank you for sharing your culinary expertise and creativity with the world.”
“Your dedication to innovation and quality is truly appreciated.”
“Your mouth-watering content makes our feeds a culinary journey.”
“Thanks for sharing your love for food and inspiring our taste buds.”
“Your passion for storytelling through food is amazing.”
“Your commitment to excellent service and cuisine elevates the dining experience.”
“Thanks for creating a warm and welcoming atmosphere for food lovers.”
“Your restaurant is a culinary gem, and we’re grateful for your hard work.”
“Your insightful reviews help us discover new flavors and hidden gems.”
“Thanks for sharing your expertise and passion for food with the community.”
“Your critiques inspire us to strive for culinary excellence.”
I am trully believes that someday i have same path for success. Thank you for the good thoughts and sharing the nimbus of success.
_For Chefs:_
“Your passion for food is contagious, and your dishes inspire us all!”
“Thank you for sharing your culinary expertise and creativity with the world.”
“Your dedication to innovation and quality is truly appreciated.”
“Your mouth-watering content makes our feeds a culinary journey.”
“Thanks for sharing your love for food and inspiring our taste buds.”
“Your passion for storytelling through food is amazing.”
“Your commitment to excellent service and cuisine elevates the dining experience.”
“Thanks for creating a warm and welcoming atmosphere for food lovers.”
“Your restaurant is a culinary gem, and we’re grateful for your hard work.”
“Thanks for sharing your expertise and passion for food with the community.”
“Your critiques inspire us to strive for culinary excellence.”
I am trully believes that someday i have same path for success. Thank you for the good thoughts and sharing the nimbus of success