On August 11-14, 2025, Megaworld Resorts & Resorts (MHR), the Philippines’ largest lodge operator, efficiently hosted its 4th Culinary Convention at Twin Lakes Lodge. Themed “Rejoice Your Roots” and that includes the tagline “Rooted in Custom, Impressed by Innovation,” the occasion united 59 cooks, F&B managers, hygienists, leaders, and basic managers from MHR’s 14 nationwide properties.
Megaworld Resorts & Resorts held its 4th Culinary Convention at Twin Lakes Lodge on August 11-14, 2025.
“We take delight in our roster of Filipino government cooks who’re making their mark within the culinary world. It’s our mission and problem to champion these skills, creating dishes that rival these of international cooks. That is our nation, and nobody is aware of it higher than we do. Let’s craft plates that we might be happy with, with tales that resonate past the serving. That is our heritage and our roots, binding us collectively and driving us to nurture and retain skills who proudly increase the Filipino flag by their culinary artistry,” stated Cleofe Albiso, Managing Director of Megaworld Resorts & Resorts.
The three-day occasion goals to raise the culinary and meals & beverage service requirements of the group by celebrating the distinctive conventional substances and strategies of the areas.
On the primary day, delegates loved a lavish welcome dinner, “Hain de Taal,” which featured a themed-course expertise showcasing the heritage flavors of Batangas.
On the day of the convention, famend culinary figures and advocates for Filipino delicacies gathered to bolster its mission of inspiring a return to heritage cooking and elevating appreciation for Filipino culinary historical past and native substances. Acclaimed chef and writer Myrna Segismundo, who has championed Filipino delicacies on world phases resembling Madrid Fusión and Le Cordon Bleu Paris, spoke passionately concerning the significance of preserving and transmitting conventional foodways. Chef JR Royol, host of GMA TV’s Farm to Desk and Anihan Sustainable Gastronomy, highlighted the importance of regional delight in culinary practices. In the meantime, Chef Kenneth Cacho of Unilever Meals Options explored how heritage influences modern shopper preferences. Lastly, John Sherwin Felix, meals documentarist and founding father of Lokalpedia, emphasised the pressing have to safeguard meals biodiversity and defend edible heritage for future generations.
Constructing on a robust basis, a number of audio system illustrated how conventional data can encourage progressive, globally minded culinary expressions. Chef Nouel Catis, identified for creating the viral Dubai Goodies and acknowledged as a heritage pâtissier, mentioned reimagining native meals narratives to attraction to worldwide audiences. Chef Edward Bugia from Mimi & Bros, a part of the Pino Group of Eating places and Bean & Yolk, shared his technique of menu engineering that honors Filipino flavors whereas interesting to trendy diners. In the meantime, award-winning beverage artist Chef Kalel Demetrio, co-founder of Agimat at Ugat Foraging Bar, showcased the fusion of native substances and mixology to create a uniquely Filipino but globally fascinating expertise. Collectively, these voices enlightened the cooks from Megaworld Resorts & Resorts on the highly effective synergy between honoring culinary roots and adapting them for modern native eating on a worldwide stage.
One of many highlights of the convention was The Prepare dinner Off: Flavors of Childhood Market Basket Problem, the place MHR’s government cooks reimagined their basic managers’ childhood consolation dishes. Belmont Lodge Mactan received awards for Finest Storytelling and Finest Presentation, whereas Twin Lakes Lodge obtained the Individuals’s Selection Award.
Quickly, these pleasant dishes will probably be accessible in our eating places.
In line with Chef Franco Martin “Panky” Lopez, MHR’s Company Chef, every of us is blessed with distinctive experiences. As Filipinos, our recollections are intertwined with dishes that resonate with our souls. In our lodges, we serve meals not merely to fill or nourish the physique however to attach hearts by a concord of bitter, candy, and savory moments that mirror life’s journey. Simply as each taste has its function, each trial and triumph reminds us of God’s grace and the power of our heritage. By way of meals, we rejoice our identification, what drives us, and the religion that binds us collectively.
The festivities concluded with a fireplace dinner impressed by Antonio Pigafetta’s chronicles of early Philippine culinary practices. Company savored a feast of meat, seafood, and greens, all cooked over open flames, celebrating the cherished traditions of Filipino communal eating.
Albiso introduced that the fifth Culinary Convention will probably be held subsequent 12 months at Boracay Newcoast. The occasion will probably be hosted by Belmont Lodge Boracay, Savoy Lodge Boracay, and the soon-to-open Chancellor Lodge Boracay.
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