PANGLAO, Bohol — Bohol’s culinary talent took a national spotlight on July 27, 2026, as Chef Joshua Carl Mapeso Magno of Alona by JPark Island Resort represented the island at “Lasa at Likha: A Chefs’ Masterclass” in Taguig City. The intensive gathering gathered 150 professionals alongside the country’s finest MICHELIN‑recognized chefs to sharpen skills and share a vision for Philippine gastronomy.
A National Culinary Exchange
The Department of Tourism convened the day‑long masterclass at Origine Restaurant, The Brittany Hotel, Bonifacio Global City. Designed to raise the bar for local dining, the event brought together talent from Luzon, Visayas, and Mindanao. The sessions combined live cooking demonstrations, technical discussions, and business strategy talks.
Bohol’s participation through Chef Magno underscores the island’s growing reputation beyond beaches and tarsiers. He joined a group of Central Visayas culinary leaders that also included executive chefs from Cebu’s top hotels and resorts. Their presence signaled the region’s readiness to compete in the high‑stakes world of fine dining.
Learning from MICHELIN‑Recognized Masters
The masterclass was led by some of the country’s most celebrated chefs, all recognized by the MICHELIN Guide Philippines 2026 Selection. Chefs like Jordy Navarra of Toyo Eatery, Chele Gonzalez of Gallery by Chele, and Aaron Isip of Kasa Palma shared techniques, philosophies, and kitchen secrets. The exchange focused on modern interpretations of Filipino ingredients and sustainable sourcing.
Chef Magno and his peers watched live demonstrations on precision cooking, flavor pairing, and presentation. They discussed how to apply these techniques in a resort setting that serves both local and international guests. The hands‑on nature of the sessions gave the chefs practical tools to bring home.
Beyond the Kitchen: Building a Lasting Brand
Afternoon breakout sessions tackled the business side of gastronomy. Industry experts led discussions on restaurant branding, public relations, and digital marketing. Topics included building a brand that resonates, creating effective PR strategies, and using platforms like Klook to attract diners.
For a resort destination like Panglao, these insights are gold. Chef Magno returned with strategies not just for his kitchen but for elevating Alona by JPark’s entire dining experience. The knowledge translates directly into better guest satisfaction and stronger word‑of‑mouth for Bohol’s tourism.
Strengthening Bohol’s Gastronomic Identity
Bohol has long been known for its Chocolate Hills and pristine waters. Now, the province is carving a name in the culinary map. The island’s agricultural bounty—from organic vegetables to fresh seafood—provides a rich foundation for innovative cuisine. Chef Magno’s participation in the masterclass signals a commitment to world‑class dining that respects local roots.
The event aligns with the DOT’s Food and Gastronomy Tourism Roadmap, which sees culinary excellence as a pillar of tourism growth. By investing in its culinary professionals, Bohol enhances its appeal to travelers who seek authentic and memorable dining experiences. Every dish served becomes a story of the island.
