Promoting a Strong Food Culture to Boost Mindanao Tourism
In a move aimed at harnessing Mindanao’s rich culinary potential, culinary experts and local entrepreneurs urged Davao and the wider Mindanao region to cultivate a distinctive food culture that can power the island’s tourism sector. The call came during the Taste Talk in the Future Menus 2025: The Taste Kitchen event at Acacia Hotel Davao, where chefs and business leaders shared strategies to translate local flavors into sustainable tourism appeal.
From Local Ingredients to Global Appeal
Country Executive Chef Kenneth Cacho of Unilever Food Solutions led a day of live demonstrations and discussions, emphasizing that Mindanao’s natural bounty—fruits like durian, mangosteen, and pomelo—offers a foundation for innovative yet authentic dining experiences. “We see a lot of opportunities here not only in Davao City but in the entire Mindanao,” Cacho said, signaling UFS’s commitment to a deeper regional presence through Future Menus.
Cacho anchored his philosophy in the mentorship he drew from renowned chef Marco Pierre White, underscoring discipline, passion, and the responsibility to turn dream into tangible outcomes. He reminded the audience that food tourism thrives when conceptual ideas are paired with soul, story, and substance, not merely surface aesthetics.
Storytelling as a Culinary Driver
Several speakers echoed the importance of narrative in modern dining. Chef Jeramie Go, owner of Pilgrim Restaurant, highlighted storytelling as a bridge between technique and market resonance. “What’s most important is the story, not just of the dish but of the entire menu and the restaurant itself,” Go noted, suggesting that a cohesive narrative can deepen traveler engagement and loyalty.
Hannah Mamon of JM Shawarma shared a candid account of Mindanao-based food entrepreneurship, noting that innovation—driven by resilience and adaptation—helped her business survive near-closure and flourish. Her experience with the Future Menus program reinforced the value of customer experience and creativity in sustaining demand for locally rooted products.
Four Trends Shaping Future Menus 2025
During the event, the quartet of UFS chefs demonstrated four Future Menus trends—Street Food Couture, Diner Designed, Borderless Cuisines, and Culinary Roots—and discussed how Davao could adapt these movements to its unique gastronomic landscape. These trends, drawn from insights from more than 250 chefs worldwide, are meant to translate global dining concepts into locally profitable recipes that respect regional identity while appealing to a broader audience.
Senior Sous Chef Carlos Aluning, Chef J. Brando Santos, and Paulo Sia joined Cacho in sharing practical pathways for local kitchens to leverage fresh produce, diversify offerings, and elevate guest experiences. The overarching message: a vibrant food culture can be a magnet for visitors seeking authentic flavors, meaningful experiences, and memorable meals.
Turning Ideas into Sustainable Growth
With Mindanao positioned as a gateway to its natural wonders and cultural diversity, the speakers stressed that culinary concepts must offer more than convenience or novelty. They should reflect a sense of place, nurture local producers, and invite travelers to participate in the region’s food story. As Cacho noted, the next decade will be shaped by younger consumers who crave experiences and storytelling in dining; chefs must respond with concepts that are both soulful and scalable.
UFS’s presence in Davao is part of a broader rollout of Future Menus 2025 across the Philippines. The program aims to help local food professionals and restaurant owners adapt to evolving trends, turn opportunities into profitable concepts, and build a sustainable ecosystem for Mindanao’s food tourism to thrive.
As the event concluded, local chefs and entrepreneurs left with a shared ambition: to embed Davao and Mindanao’s culinary identity into every dining experience, inviting travelers to taste the region’s bounty while supporting a robust, sustainable tourism economy.
