The College of Tourism and Hospitality Management’s Culinary Entrepreneurship students made their mark at the 15th Philippine Culinary Cup, bringing home medals from the prestigious competition held at the SMX Convention Center in Pasay City from August 6 to 9, 2025. As the only international culinary competition in the Philippines endorsed by WORLDCHEFS, the event saw fierce competition from the country’s academic institutions, industry professionals, and foreign chefs from Korea and Vietnam, underscoring the students’ remarkable talent and culinary expertise on a global stage.
In the Young Chefs Category, two (2) duos wrapped up with remarkable wins. Earl Joshua Lipata and Anthony John J. Sincero, assisted by Liam Cruz, brought home the top award, Highest Gold, with their Truffle-Stuffed Chicken Breast and Prawn Confit. On the other hand, Amie Margaret Nazareno and Sean Gabrielle B. Sunga secured Silver with their Pistachio-Crusted Roulade and Crab Tartare, Simon Atienza assisted them.
Adrian G. Zapata garnered Silver for the Poultry Category for his Apricot and Pistachio-Stuffed Ballotine and was assisted by Zenno Cabangon.
For the Creative Breakfast Challenge Category, Arianna Ysabel A. Pascual won Silver with her Miso-Glazed Poached Salmon Aburi. She was assisted by Phoenix Ygat.
For the Filipino Cuisine category, Alexis John R. Señoron and Patrick Jericho G. Perez won Silver, highlighting the rich Mindanaoan cuisine, and were assisted by Kent Sanchez. In addition, Alan Jefri Macaraeg and Joab R. Tan secured Bronze by showcasing the unique flavors of the three (3) main islands of the Philippines, and were assisted by Dean Vicencio.
Atasha Bettina Delgado secured Bronze with a Yakan-inspired Wedding cake for the Wedding Cake category. She was assisted by Joan Antonio, Bless Andal, Gabrielle Pilao, Samantha Munsayac, and Alexa Navarro.
The College also competed in other categories. Miguel Luis Q. Rodriguez participated in the Pasta Category with his Frutti di Mare. He was assisted by Mikaela Valle. Joaquin Gabriel C. Robles and Chef Everest De Leon both participated in the Dress the Cake Category and were assisted by Ryssa Dalisay, Aj Ivan Casilao, and Pauline Lansang. Lastly, Chef Elijah Coronado, participated in the Filipino Modern Plated Dessert Category with his Turon y’ Quiapo dessert and was assisted by Ayonna Cacatian.
The delegation was managed by CTHM’s Culinary Entrepreneurship Competition Point Person, Dr. Reinald A. Andaya, and academic staff Chef Mary Grace Karmel Labay.