Youngest Filipino Michelin-starred chef

At 27, some people might have just started dating. Others might have finished college by then. While many others are still clueless on what to do.

But not chef Don Patrick Baldosano — at only 27, he is the youngest Philippine chef to have received a Michelin star at the recent inaugural Michelin Guide: Manila and Environs and Cebu 2026 awards night in Marriott Grand Ballroom, Pasay City.

In addition to the restaurant selection, the Michelin Guide in the Philippines also presented three Special Awards, “celebrating individuals who elevate the industry through dedication, innovation and passion.”

Among the Special Awards was Young Chef Award — awarded to a rising talent demonstrating exceptional skill, creativity and leadership in the kitchen.

“This award highlights the diverse roles of the restaurant of those in the restaurant industry and honor the individuals who make dining experiences unique and truly unforgettable,” event host Issa Litton read the honor’s citation.

“The inspectors dine and also keep an eye on the front of house representatives whose talent deserves special recognition, too. So we begin the awards with a Michelin Guide Young Chef Award. This recognizes the exceptional talent and promising potential of a young chef working in a selected restaurant who has made a lasting impression on the Michelin inspectors.”

The award was given to Baldosano from Linamnam, a restaurant that also garnered a One Michelin Star. 

“At 27, Chef Don Patrick Baldosano transforms Filipino ingredients and traditions into innovative dishes, blending techniques like fermentation and aging to celebrate regional diversity,” Litton said as to why Baldosano was given the award.

“He turned his passion into a mission to advocate Filipino cuisine. Inspired by early culinary competitions and trained at local culinary schools, he honed his craft through constant practice and contests, starting from his family’s own backyard. His dishes weave the diverse culinary traditions and ingredients of the Philippines, celebrating the beauty of each region by blending techniques such as fermentation, aging and a mix of Western and traditional methods. He brings both innovation and locality into his creations, crafting dishes that are refined and infused with his distinctive personality and flair.”

In his acceptance speech, Baldosano said getting two Michelin honors in one night — One Michelin Star and Young Chef Award — is a dream come true. 

“It’s a real dream to be here on this stage right now, but for me there’s only one thing. I hope this award just goes to show what you can do with the possibilities of Filipino food. Thank you so much!”