The hotel’s culinary team earns the highest number of medals and takes second place overall, showcasing talent, innovation, and commitment to culinary excellence
MANILA, PHILIPPINES, August 2025 — Hilton Manila Newport World Resorts proudly announces its outstanding performance at the Philippine Culinary Cup 2025, held from July 30 to August 2 at the SMX Convention Center in Pasay City. The hotel’s award-winning culinary team earned a total of 28 medals — including two Gold, seven Silver, and 19 Bronze — across an array of challenging categories, securing second place overall in the country’s most prestigious international culinary competition.
General manager of Hilton Manila Newport World Resorts Gagan Talwar shared, “These wins are a true testament to the creativity, dedication, and teamwork of our entire culinary team. Our chefs continue to raise the bar, not just in competition but in the everyday dining experiences we deliver to guests. Their success is a proud moment for all of us at Hilton Manila.”
Leading the hotel’s delegation in this year’s competition was Executive Sous Chef Regine Lauren Lee, whose guidance and mentorship played a pivotal role in the team’s strong showing.Among this year’s standout performances, MC Kevin Caguia earned a Gold medal in the U.S. Beef category for his masterfully prepared Marinated U.S. Beef Topblade, and Jim Dan Paul Telles secured Gold in the Bento Box Challenge with his harmonious blend of sweet vinegar fried pork, wok-fried noodles, and house-made pickles.
Beyond the Gold recognitions, the Hilton Manila culinary team garnered an impressive array of Silver and Bronze medals across multiple categories, reflecting both depth of talent and versatility. Highlights include refined multi-course menus, inventive reinterpretations of global classics, and artistic pastry showpieces that impressed the judges. Notable achievements include:
Silver Medal Winners
- Dream Team Challenge: Jeremy Dacanay, Sheanne Lare Sto. Domingo, and Jeffrey Gutierrez — Sous Vide Hamachi, Beef Wellington, and “Avocado Bliss” dessert
- Young Chefs Team: Joezen Del Rosario and Angelyn Mallorca: Mixed Seafood Terrine with Herb Glaze, Fennel and Grapefruit Salad in Uni sauce; Green Herbs and Black Charcoal Truffle Stuffed Chicken Roulade
- Amuse Bouche: Precious Anne Cristobal and Sheanne Lare Sto. Domingo
- Pasta and Creative Breakfast: MC Kevin Caguia
- Pizza Challenge: Jomari Atienza and Roger John Tolentino
Bronze Medal Winners
- Filipino Cuisine Challenge: Eriq Madriaga and Charles Quiamco
- Dream Team Challenge: Regine Lauren Lee, MC Kevin Caguia, and Mengel Sulit
- Young Chefs Team: Richelaine Peterson and Shaine Andrada
- Amuse Bouche: Georgette Cajayon and Jasel Laxa
- U.S. Beef: Jomari Atienza
- U.S. Pork: Georgette Cajayon and Marro Oraller
- U.S. Lamb: Angelyn Mallorca and Precious Anne Cristobal
- Poultry and Sous Vide: MC Kevin Caguia
- Pasta: Precious Anne Cristobal
- Asian Gourmet Chef Challenge and Bento Box: Mark Jone Bulado
- Canada Land and Sea: Regine Lauren Lee
- Wedding Cakes: Mengel Sulit
- Chocolate Pastry Showpiece (“Spirited Away”): Merald De Leon
- Dress the Cake: Marjorie Dionisio
- Canada Land & Sea: Regine Lauren Lee & Georgette Cajayon
- Modern Filipino Plated Dessert: Marjorie Dionisio
Hilton Manila Newport World Resorts celebrates these victories as a reflection of the hotel’s passion for elevating the dining experience while supporting the growth and artistry of its culinary team.
Guests are invited to savor the creations of Hilton Manila Newport World Resort’s award-winning chefs across its dining destinations, from authentic Shanghainese cuisine at Hua Yuan Brasserie Chinoise to vibrant spreads at Kusina Sea Kitchens, artisanal pastries at Madison Lounge & Bar, and elevated bar favorites at Port Bar.
For more information or to reserve, email MNLPH_F&BInquiries@hilton.com.
