Mindanao’s Plate: A Path to Stronger Tourism
In Davao City, a rallying call from culinary experts and entrepreneurs is turning the spotlight onto Mindanao’s food culture as a catalyst for tourism growth. During the Taste Talk in the Future Menus 2025: The Taste Kitchen event at Acacia Hotel Davao, country executive chef Kenneth Cacho of Unilever Food Solutions and a cohort of senior chefs underscored the potential of local flavors to attract travelers, sustain local economies, and elevate the region’s global culinary standing.
The event, a stop in UFS’s nationwide Future Menus 2025 tour, brought together four chefs—Cacho along with senior sous chefs Carlos Aluning, J. Brando Santos, and Paulo Sia—who led live demonstrations and industry discussions that celebrated Mindanao’s diverse ingredients and cooking traditions.
A Call to Pride in Local Flavors
With Mindanao renowned for durian, mangosteen, and pomelo, as well as a rich tapestry of cultures, the chefs argued that the island’s culinary identity can be a durable driver of tourism. Cacho spoke of Mindanao’s “very special place” in his heart, citing his experiences alongside celebrated chef Marco Pierre White, and urged local chefs and entrepreneurs to translate inspiration into viable culinary concepts that attract visitors and satisfy local palates.
“We see a lot of opportunities here not only in Davao City but in the entire Mindanao, which is why next year we are strengthening our presence here to share more of these things—the Future Menus,” Cacho remarked. He highlighted how the lessons learned from White—discipline, patience, and the pursuit of excellence—could be adopted by Mindanao’s food community to reshape its tourism narrative.
Dreams That Translate to Dishes
“Food tourism is a big thing,” Cacho said, emphasizing the need for dreamers who turn ideas into realities—especially as younger consumers shape dining trends. He noted that Generation Z accounts for a growing share of the market and will increasingly demand experiences and storytelling embedded in food. Concept development, according to the chefs, must balance taste, soul, and story to endure beyond passing trends.
Echoing this sentiment, Chef Jeramie Go of Pilgrim Restaurant stressed storytelling as a core ingredient of culinary craft. “What’s most important isn’t just the flavors and local ingredients but the story—of the dish and the menu—that connects to your target market,” Go noted. In Mindanao, stories rooted in place, culture, and provenance can become a unique selling proposition for restaurants and street food alike.
From Struggle to Sustainability: Lessons from Mindanao’s Food Entrepreneurs
Hannah Mamon, CEO of JM Shawarma, shared a candid tale of resilience. The business teetered on closure before collaborating with UFS, which helped the venture reimagine its products and elevate customer experience. Her testimony reinforced a broader lesson: innovation and adaptability can save and grow local food businesses, particularly in a region where culinary identity is intertwined with community life.
Industry leaders outlined practical pathways to keep Mindanao’s gastronomy competitive: leveraging fresh produce from the island, expanding tourism through dining experiences, and offering diverse, authentic meals that honor local heritage while embracing global influences. The four Future Menus 2025 trends—Street Food Couture, Diner Designed, Borderless Cuisines, and Culinary Roots—were presented as adaptable frameworks for Davao and Mindanao to tailor to their own markets.
Future Menus 2025: A Blueprint for Growth
UFS’s Philippines operator experience manager, Sheala Ang, described the Future Menus initiative as a bridge between global trends and local opportunity. With insights drawn from more than 250 chefs worldwide, the program translates trend data into practical, profitable recipes and concepts. The Davao stop demonstrated how Mindanao could translate these insights into real-world menu development, operations optimization, and enhanced guest experiences.
For local partners in Davao and Mindanao at large, the program promised tailored support to refine menus, streamline operations, and attract diners seeking comfort in familiar flavors while savoring new culinary innovations that reflect the region’s bountiful bounty. The Taste Kitchen event marked a significant milestone in UFS’s commitment to nurturing food businesses across Mindanao and highlighted Cebu as the final stop before the nationwide tour concludes.
Conclusion: A Community Recipe for Growth
The overarching message from Davao’s Taste Kitchen is clear: Mindanao’s culinary culture is not merely a source of pride but a strategic lever for sustainable tourism growth. By embracing evolving consumer preferences, telling compelling food stories, and collaborating across the hospitality ecosystem, Mindanao can build a resilient culinary economy that invites travelers to taste, explore, and linger.
