Cebuano culinary professionals have formed a new organization to strengthen cooperation within the industry, preserve local food traditions and create more opportunities for aspiring chefs.
The Cebu Professional Chefs Association (CPCA) was launched on Tuesday, Nov. 10, at NUSTAR Resort and Casino in Cebu City, gathering chefs, pastry chefs, culinary educators, food entrepreneurs and hospitality professionals.
Vice President Edgardo “Jaypee” N. Labella II, a Cebu City councilor and owner of Brizket Steakhouse, said Cebu’s culinary professionals had long worked alongside one another in hotels, resorts and restaurants without a unified organization representing their interests.
“We have long dreamt of a home for Cebuano chefs,” Labella said.
He said the association would give chefs a platform to exchange knowledge, collaborate on projects and collectively represent their profession.
Labella also pointed to food’s growing importance in Cebu’s tourism industry, noting that visitors increasingly seek local cuisine alongside the province’s beaches, history and culture.
“Every plate we serve is a story about Cebu. Every guest we feed goes home as an ambassador of our city,” he said.
The association aims to strengthen the local culinary workforce, mentor aspiring professionals and bring Cebuano cuisine to a wider audience.
“In simple terms, we want to grow together. Teach the next generation, serve our community, and put Cebuano cuisine where it belongs,” Labella said.
The CPCA is headed by President Chef Russel T. Abarquez, corporate chef of Henann Group of Hotels, with Labella serving as vice president.
Its board of directors includes Chef Allan Barrios, executive pastry chef of Crimson Resort Mactan and Boracay; Chef Gabriel Garcia, retired pastry chef and Colatta Chocolate brand ambassador; and Chef Nick Anderson.
Other officers are Chef Gonzala Familgan as secretary-general, Chef June Earion Pangue as treasurer, Chef Arnel Quilestino as auditor, Chef Deofrey Vistal as public relations and communications officer, Chef Coke Semblante as membership and chapter development officer, and Chef Jun Fernandez as head of culinary competition and activities.
Café Laguna founder Julita “Lita” Urbina led the oath-taking of the newly inducted officers and members during the launch.
Urbina recalled preparing a gala dinner featuring Cebuano and Filipino cuisine during the Philippines’ hosting of ASEAN 2026, saying the event demonstrated the province’s capacity to showcase its culinary heritage internationally. The dishes and ingredients highlighted local culture and received positive reactions from visiting leaders.
“A chef is more than someone who prepares food. A chef is an artist, a leader, a storyteller, and the custodian of our culture,” Urbina said.
She urged the association’s leaders to uphold professional standards, mentor younger chefs and build stronger relationships within the industry.
“Let us commit to collaboration, recognizing that we are stronger when we support one another rather than compete against one another,” she said.
The CPCA plans to conduct workshops, demonstrations, seminars and masterclasses on culinary techniques, industry trends and professional practices. It also intends to establish mentorship programs linking experienced chefs with students, apprentices and young professionals.
To promote Cebu’s food identity, the association plans to organize festivals and culinary showcases featuring local dishes, ingredients and traditions. Its community programs will include feeding activities, charity initiatives and food assistance during disasters.
During its first three to six months, the organization will work on formalizing its constitution, bylaws and membership structure, opening registration and establishing partnerships with hotels, restaurants, culinary schools, suppliers and other industry groups.
Within its first year, it aims to hold regular gatherings, workshops and networking activities, as well as launch its first community outreach program.
By its second year, the association plans to mount a culinary festival or food showcase, organize competitions for chefs and students, and establish an annual recognition program for outstanding culinary professionals, educators and industry contributors.
Its longer-term goals include expanding membership across Cebu and potentially Central Visayas, offering scholarships to deserving culinary students and creating opportunities for Cebuano chefs to join national and international culinary events.
Urbina encouraged members to take pride in their culinary heritage as they work to strengthen Cebu’s standing as a food destination.
“Cebuano food is delicious. So let us be proud,” she said.
Comments