“Good evening, everyone.”

A man with a distinct handlebar mustache stood before a small crowd. Dressed in a dark navy sweatshirt over slate grey trousers and squeaky white sneakers, he was none other than chef Josh Boutwood, who recently made history. His restaurant Helm became the first and only Philippine restaurant to be awarded two stars at the inaugural Michelin Guide ceremony last 30 October.

Just four days later, on 3 November, chef Josh arrived at his other new venture, the chic Juniper by Josh Boutwood at Shangri-La Plaza. Juniper was also included in the Michelin selection, and on that day, the restaurant launched a partnership with San Miguel Brewery, offering carefully paired dishes and select brews until 3 December. 

“I’m really excited to partner with my favorite beer — one I always choose, no matter where I am. Having it here at Juniper, alongside some amazing dishes that pair phenomenally well with these brews, makes this day even more special. Thank you all for joining us in launching this collaboration,” he said during his brief speech.

The 38-year-old Filipino-British chef drew glances from everyone. We were all starstruck. After all, Boutwood now belongs to an elite global tier, as only a small percentage of Michelin-starred restaurants earn two or three stars. 

Two Michelin stars signify “excellent cooking, worth a detour,” and that day at Juniper, this achievement took on a new twist with its unique approach to fine dining — with beer.

It is fascinating how Boutwood is reshaping the perception of beer in Filipino culture, which often associates it with casual bar chow or “pulutan” like inihaw, fried snacks, sisig, and karaoke nights. By bringing beer into fine dining at a Michelin-recognized restaurant, this collaboration spells confidence and mastery of flavors.

First, San Miguel Premium All-Malt was paired with the Halibut in Taro-Based Sinigang. The lightly seared halibut swims in a tangy sinigang sauce, layered atop a creamy cauliflower purée. It is accented with tender daikon fondant, pickled okra for a zesty lift, crunchy kangkong lavash, and fresh parsley drizzled with tomato oil.

Next, San Miguel Super Dry, known for its crisp, clean and hoppy aroma, was matched with the classic Pork Belly Adobo, served alongside a silky pomme purée. Braised low and slow for three hours, the pork belly is decadently glazed with an adobo sauce reduction and crowned with crispy fried garlic.

Then, San Miguel Cerveza Blanca, a spicy, smoky, and fruity beer, accompanied Juniper’s signature and succulent Pork Chop that still haunts me—French-cut, brined for six hours, pan-seared to a golden crust, and oven-roasted to perfection, paired with a tangy mustard and savory M1 sauce.

Even the dessert had a beer to match. San Miguel Cerveza Negra, with its hints of caramel, coffee, and cocoa, was chosen to accompany the ultra-decadent Chocolate Caramel Cake — luscious, melt-in-your-mouth layers of rich chocolate and velvety caramel that nearly brought me to tears.

Chef Josh’s journey to culinary mastery is as inspiring as his creations. Born in Bedford, England, to a Filipino father and English mother, he arrived in the Philippines in 2010. Starting out as a dishwasher and prep cook in his mother’s restaurants, he built his skills with experiences across Spain, Northern Europe, the UK and the beaches of Boracay. His role as corporate chef with The Bistro Group in 2012 proved pivotal, eventually inspiring him to open his own restaurants.

When asked by DAILY TRIBUNE if he managed to sleep after the Michelin awarding, chef Josh replied, “As soon as the ceremony was over, I escaped. I had to do a lot of interviews, but once those were done, I went straight back to Helm to celebrate with my team. I had beer — San Miguel Beer, of course — in one hand, and champagne in the other — and after that, I went home.”

Chef Josh spoke with lively energy, his hands moving expressively. A dark-faced smartwatch with a matching band adorned his left wrist, reflecting a man who values his time. Faint script tattoos peeked from beneath his right shirt cuff — a subtle hint of personal history.

Yet his most defining feature is his thick, neatly trimmed handlebar mustache, confidently framing his face and giving him a look that is both slightly retro and rebellious, yet distinctly modern hipster. This effortless cool mirrors the style of his dishes at Juniper — fresh, edgy, and contemporary.

Michelin recognition seemed destined for the young chef, who shared that when the Department of Tourism informed them last year about the upcoming Michelin inspections, their excitement was “on fire.”

“I told my team at Helm, ‘We just do what we do. If we get a star — because my hope was just one star—great. If we don’t, we’ll try something different next year. I never imagined we could achieve two.’”

“The pressure is extreme —beyond words. It’s not stress I fear, but the responsibility to deliver at the highest level every single day, making sure every guest leaves with a memorable experience.”

And with the Juniper-SMB collaboration, that’s just what he did. With unwavering focus, chef Josh Boutwood’s passion and precision are turning every plate — and every pint — into a bold statement of culinary artistry.