DoT reacts to Michelin Guide’s alleged ‘snubbing’ of Kapampangan, other Pinoy food

The debut of Michelin Guide: Manila and Environs and Cebu 2026 in the Philippines last year was met with mixed reactions.

While many obviously celebrated and praised Michelin Guide’s awarding of honors and stars to 108 Filipino and Philippine-based chefs and establishments, there are those who questioned why the world’s leading culinary world ranking authority seemingly forgot to honor the Philippines’ culinary capital, Pampanga, with stars or awards.

“Wala lang (It’s nothing). I’m just wondering bakit nai-snub ‘yung mga Kapampangan (why Kapampangan cooks are snubbed). ‘Di ba? (right?),” Edwina Razon-Ayson, president and chief operating officer (COO) of Pampanga restaurant chain Razon’s of Guagua, told DAILY TRIBUNE in an exclusive interview recently at the restaurant’s rebranding and new menu launch in SM Mall of Asia, Pasay City.

In a separate exclusive interview at the DAILY TRIBUNE office, Tourism Secretary Maria Christina Garcia Frasco shared her reaction to Michelin Guide’s alleged snubbing of Pampanga and other places in the Philippines.

“Michelin is an independent organization and at the same time, I think it’s a good start for the country,” Garcia Frasco said on why the inaugural Michelin Awards only included “Manila and Environs and Cebu.”

At her speech during the awarding ceremonies, she said that under the National Tourism Development Plan, gastronomy has become a key pillar of this vision, as “a celebration of Filipino creativity and regional diversity that connects our people to the world.”

“Because food is not only nourishment. It is a way for the world to understand who we are and what we stand for. Through every dish we serve, we tell the story of our farmers and fisher folk, our cooks and chefs, our artisans and entrepreneurs, a story of ingenuity, resilience and pride,” she said.

“In the Philippines, food and hospitality are our way of life. The Filipino table has always been a place of welcome and belonging, where flavors tell the story of who we are. Rooted in indigenous traditions enriched from the produce of our islands and shaped by centuries of cultural exchange, from this harmony of influences has emerged a cuisine as diverse as our many islands, yet united by the warmth and generosity of the Filipino spirit.”

According to her, the Department of Tourism’s strategic partnership with Michelin builds upon this vision.

“Affirming our commitment to elevate the Philippines as a global destination for cultural and culinary excellence, grounded in authenticity and sustained by diversity. Tonight as the Michelin Guide shines its light on Manila, its environs and Cebu, we celebrate destinations that embody the essence of the Philippine experience.

“Manila stands as a vibrant tapestry of history and modernity. Cebu thrives as a cradle of culture, creativity and the warmth of our islands. Together, they reflect the artistry and spirit that define our people – a gateway to our 7,641 islands and to the boundless promise of Philippine tourism.”

The recognition, she said, also reflects the growth and strength of Philippine tourism, “an industry that today contributes nearly nine percent of our GDP, provides work for over 6.5 million Filipinos and sustains millions more across our islands.”

“But beyond these numbers are the stories that matter most, livelihoods rebuilt, communities revitalized and pride in what is uniquely Filipino. Behind every dish is a community. Our chefs who innovate while honoring tradition. Cooks and food entrepreneurs who bring flavor to every corner of our cities and towns, farmers and fisher folk who nurture our land and seas and tourism workers whose skill and care bring our hospitality to life,” she affirmed.

“Every recognition such as this, uplifts livelihoods, strengthens our local economies and reminds us that the true measure of tourism lies in the lives that it transforms. The beauty of this recognition from Michelin is that it embraces every corner of our culinary landscape from fine dining restaurants to beloved eateries, carinderias and street food stalls.”