Dining
Superstar Chefs to Take the Stage at Madrid Fusion Manila
The third installment of the world’s biggest gastronomy congress in Manila takes on the theme “Towards a Sustainable Gastronomic Planet.”
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The word on the street is that Filipino food is the next big thing, and the third installment of Madrid Fusion Manila is set to bolster that forecast with the plethora of superstar chefs scheduled to head to the Philippines to take the stage at the gastronomy congress.

Headlining the 2017 lineup are chefs from a number of Michelin-starred institutions around the world, including Pedro Subijana (Akelare, Spain), Jordi Roca and Alejandra Rivas (El Celler de Can Roca, Spain), Gert de Mangeleer (Hertog Jan, Belgium), and Regis Marçon (Regis and Jacques Marçon, France), along with the Philippines’ own Gene Gonzalez (Café Ysabel), Jordy Navarra (Toyo Eatery), Robby Goco (Green Pastures), and Josh Boutwood (The Test Kitchen), who will be presenting various takes on the theme “Towards a Sustainable Gastronomic Planet.”

Chef Myke “Tatung” Sarthou’s presentation at Madrid Fusion in Madrid, Spain, in January

"The area of sustainability is something that affects not only gastronomy but also different sectors of the society. We think it’s very timely,” says Verna Buensuceso, project director at the Philippine Department of Tourism.

Simon Rogan (L’Enclume)


Jordy Navarra (Toyo Eatery)


Josh Boutwood (The Test Kitchen)

Since its introduction in 2003, Madrid Fusion has remained arguably the industry’s biggest and most important gastronomy congress, perhaps the only venue to bring together the most celebrated chefs in the world to present new culinary concepts and techniques of preparing food and drink. Its first Manila installment back in 2015 brought the likes of Andoni Luis Aduriz (Mugaritz, Spain), Elena Arzak (Arzak, Spain), and Mario Sandoval (Coque, Spain) to the country, while last year, Virgilio Martinez (Central, Peru), Enrique Olvera (Pujol, Mexico, and Cosme, New York), Joan Roca (El Celler de Can Roca, Spain), and Yoshihiro Narisawa (Narisawa, Tokyo) were among the symposium’s topbilled chefs. To showcase Filipino cuisine to congress delegates and attendees, regional lunches organized by the Department of Agriculture will accompany the chefs’ talks and culinary presentations at the congress.

Magnus Ek and his dishes at Slip in Sweden

Pedro Subijana and his dishes at Akelare

Julien Royer and his dishes at Odette

Gert de Mangeleer and one of his dishes at Hertog Jan in Belgium

“Madrid Fusion Manila was about building awareness and creating the consciousness of the Philippines as a center of gastronomy in Asia, and I think we’ve been able to start that ball rolling,” Buensuceso muses. “It’s very good for the Philippines right now.”

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Madrid Fusion Manila runs from April 6 through 8 at the SMX Convention Center, Pasay; for more information on the congress and the ongoing Flavors of the Philippines celebrations, log on to Madrid Fusion Manila.

 

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Manica C. Tiglao
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