Josh Boutwood, corporate chef of the Bistro Group, was once overlooked when the chef was asked to speak at a prestigious culinary congress because he did not have his own restaurant.
Now, his restaurant, Helm, is the first restaurant in the country to have two Michelin stars. Meanwhile, three more of his restaurants, Amber, Juniper and The Test Kitchen, are on the list of selected restaurants in the first Philippine edition of the Michelin Guide.
At a bust on the red carpet just minutes after receiving two Michelin stars, he told the press how he planned to celebrate: “I can't wait to get going, go to my restaurant, celebrate, open a bottle of champagne, and drink a lot of beer, and just have a good night with my team.”
Responding to the question of how Helm received two stars, he admitted, “I have no idea. I literally can't believe it. In my mind, it doesn't make any sense.” He cited his fellow Star winners – Gallery by Disciples, Inato and Toyo Eatery, which each earned one star. “It doesn't make any sense to me why they gave me two. It's something I have to figure out and analyze.
“But right now, I just want to enjoy the moment, not directly figure out what happened, why it happened to me and not someone else.”
However, when asked to think about the things he did right, he said, “I have no idea.” Ever the jokester, he said, “My personality and sense of humor.”
Seriously, he says, “Helm is a very personal restaurant. Everyone who comes in is a part of my home, just walking into my home. We've focused a lot on making sure that the experience is the experience.”
As he was asked to pose with the trophies awarded to the stars, we saw that in the struggle to capture them all, his other awards were placed at his feet. “I am extremely proud of my teammates, who worked tirelessly to ensure that my vision was executed. I couldn't do what I do without the remarkable people I work with.
“It's all about them. I'm here representing my restaurant. But at the end of the day, they are the heart and soul of what I do every day.”
1scheduled tribe PHL Michelin Guide Awards Night
The restaurants included in the Michelin Guide Manila & Environs &Cebu 2026, a first for the country, were announced at a ceremony on October 30 at the Marriott Grand Ballroom.
One hundred and eight establishments are listed in the guide, which vary from Michelin Guide selected restaurants, Bib Gourmand awards and prestigious Michelin stars. There were 74 Michelin selected restaurants and 25 Bib Gourmand award winners in the country. Eight were awarded one Michelin star, and only one, Mr. Boutwood's Helm, received two Michelin stars.
guide About Helm says, “Leaded by Chef Josh Boutwood, Helm presents a deeply personal expression of his half-British, half-Filipino heritage, infused with Spanish influences. His creative yet disciplined approach results in a modern tasting menu that is intimate, precise and deeply expressive. Each course is a reflection of craftsmanship, identity and culinary evolution.”
In his acceptance speech, Mr. Boutwood was surprisingly calm, and even managed to joke: “Is it going to be like the Oscars, if I talk too long, the music is going to come on?
He said, “I was born into this industry, both my parents were restaurateurs and hoteliers. I had no other option but to continue what they did.” “Doing what I do has been my absolute love.
“I couldn't do what I do without all the teams. My wife is there,” he said, also mentioning his children. Before going on stage, he stopped on the red carpet and looked at his wife, kissing her before going on stage to receive his award. “Without their dedication and support, I don't think this could have been achieved. This has been a childhood dream, ever since I was little. To actually go on stage for the first time and receive two stars is an absolute honour.”
love letter to the philippines
The country's first one-starred restaurants include Asador Alfonso and Gallery by Chele, both by Chele Gonzalez, with Andres Osorio at Asador Alfonso and Carlos Villaflor at Gallery, respectively. Longtime industry favorite Gallery by Disciples also received a Michelin Green Star, an award for sustainable gastronomy.
Mr. Boutwood and Mr. Gonzalez had the most restaurants awarded in various categories.
Upon receiving his award for Asador Alfonso, Mr. Gonzalez said, “In my case, my heart is divided in two: I am Spanish, but I am also Filipino at heart.”
After Chele received his award for the gallery he continued, “Gallery by Chele opened its doors almost 13 years ago. Hundreds of people have passed through there over the course of 13 years: this award is for all of them. This award is also for the Philippines. The inspiration for the restaurant is really the Philippines: the dreams and everything that we do. We believe Gallery by Chele is a love letter to the Philippines.”
Celera (by Nikko Santos and Queenie Villar); Hapag (by John Kevin Nwoa, Third Dolatre and Erin Recto – Ms. Recto also took home the Service Award for Hospitality); Inato (by JP Cruz); Casa Palma (by Aaron Isip); Linnamnam (by Don Baldosano who also won a Young Chef Award); And Toyo Eatery (by Jordi Navarra, another industry favorite) joins the list of inaugural Michelin star award winners in the Philippines.
Mr. Santos said upon receiving his award, “I feel proud of the hard work my team has done over the last eight months since we opened. For me, for us, this is just one star: waiting to be added to my 18 stars on the restaurant.”
Mr Navara, whose restaurant has consistently been on the list of Asia's 50 Best Restaurants and consistently ranked among the top restaurants in the country, said, “safe and sound (Thanks for everyone).
“It's great to see everyone here celebrating,” he said. “So proud of everybody. I'm glad to be here, and I'm glad we're all here.” He thanked his team with tearful eyes. “We always say: 'mother sa langit, pa sa lupa (Eyes to the sky, feet to the ground)'' was the slogan printed on their T-shirts, which were visible beneath the Michelin-star embroidered jackets given to the winners.
interpretation of stars
according to michelin guidewebsite, “One Michelin star is awarded to restaurants that use high-quality ingredients, where dishes with distinctive flavors are prepared to a consistently high standard.” It was launched with the tagline “High quality cooking, worth a stop!” Briefly presented by. Meanwhile, “Two Michelin stars are awarded when the chef's personality and talent are evident in his expertly crafted dishes; his food is refined and inspired,” the guide continues. Two stars in the guide means, “Excellent cooking, worth a detour!”
guide says, “We take into account five universal criteria: the quality of the ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef expressed through his dishes and, equally important, both the menu as a whole and sustainability over time.”
The winners are decided by official inspectors who dine in secret. “Once several inspectors have eaten at a restaurant, they discuss their experiences as a team to make a final decision.”
BIB Gourmand, Guide Selection List
Two of the three special awards were mentioned earlier, the third honoree was Benjamin Leal of Uma Nota who went home with the Exceptional Cocktail Award.
The next two categories – Bib Gourmand and Select List – offer a variety of restaurants ranging from humble carinderias And pancitarias From the hotel's fine-dining restaurant to some luxurious establishments.
The Bib Gourmand Selection awards restaurants that offer “exceptional food at moderate prices”. guide,
In Manila and its environs, these are Bolero, Brick Corner, Cabela's, COCHI, Em Hà NမMe, Halong, Kumba, La Pita, Lampara, Los Tacos, Manam at the Triangle, Morning Sun Eatery, Palm Grill (Diliman), Pilea's Kitchen, Sarsa, Some Thai, Taqueria Franco, The Underbelly, and Your Local. In Cebu, Bib Gourmand's selection includes Abecería Deli & Café, CUR8, Esmen, Lasa, Pares Batchoy Food House and The Pig & Palm.
As for the Michelin selected restaurants, which number 74, these were recognized for “the quality of their cuisine, the nature of their dining experience and the overall consistency”.
The recipients were:
12/10
Abli
ada's kitchen
Antonio's
ATO-AH
Arora
automatic machine
aya
benjarong
blackbird
butcher boy
Cantabria by Chele Gonzalez
Canton Road
Carmelo's Steakhouse
Chi Chi's Pancit Batil Patung
china blue
Circulo
cocoa
Cru Steakhouse
Dev Gracious
dip
El Poco Cantina (Malate)
embers
Enye by Chele Gonzalez
Esmeralda Kitchen
Fong Wei Wu
Fresca Trattoria
ginza nagaoka
Gordon Ramsay Bar and Grill
goxo
Laycon's house
IAI
Juniper
kamakura
kei
Kodavari (Salcedo)
Lantau (Compostela,Cebu)
Locavore (Taguig)
lola helen
Knowledge
Luso (Legazpi)
Mamacita
yes friend
Maya
metis
mirio
Modan
Just now
oak and smoke
offbeat
old manila
Original
Osteria Antica
pablo
papillon
Pares Pares (N. Escario Street)
People's Palace
Ramon Ron
Brother-in-law
Service
Sialo
Socrates
spices
Steak and Fries
summer plex
super uncle claypot
successively
taupe
terrazza martinez
The Test Kitchen
texanton
uma nota
umu
yamazato
“This selection pays tribute to a new generation of Filipino chefs and international chefs who have embraced the Philippines, drawing inspiration from local heritage, bold flavors and heartfelt hospitality. Whether it's fine dining or roadside eateries, our inspectors were truly impressed by the culinary authenticity and creativity found across the country,” said Gwendal Poulenc, International Director. michelin guide In a statement. “Filipino cuisine is bold, eclectic, intensely personal. It tells a story of heritage and innovation,” he said in a speech during the awards night.
“What sets the Philippines apart is the new generation of chefs. Many are under the age of 30. Some have honed their skills abroad or right here at home. Together, they are shaping a new era for modern Filipino cuisine.” , Joseph L. Garcia
