Newport World Resorts marked the Philippine Culinary Cup (PCC) 2026 by celebrating talent at two stages of the profession. Five teams from across the property earned over 80 medals, the largest haul by an integrated resort in this year’s competition.

Photo: Newport World Resorts
For the participants, preparation forms part of a broader approach to culinary development. Property-wide learning sessions give chefs from different kitchens opportunities to exchange techniques, strengthen their foundations, and refine ideas for competition and daily service.
The Newport World Resorts culinary team contributed to the property’s tally across Filipino cuisine, international proteins, pastry showpieces, and collaborative categories. Chef Brent E. Catoltol led the wins with a Creative Breakfast gold for Tatlong Yaman Hapag Ani.

Photo: Newport World Resorts
Sheraton Manila Hotel finished with the most gold awards in the Newport World Resorts team. Chef Francheska Miranda, Miguel Fabela, and Celine Cascon prevailed in the Dream Team Challenge, while Chef Gretchen Fajardo earned gold in modern Filipino plated desserts.
The MICHELIN Guide-listed Manila Marriott Hotel recorded a high tally of medals. Chef Glen Endozo received the highest gold in the burger challenge for his multi-grain kaiser burger, while the delegation also earned awards in creative breakfast, wedding cake, European gourmet, dream team, and protein categories.

Photo: Newport World Resorts
Hilton Manila triumphed across savory and pastry disciplines. Chef Marjorie Dionisio earned the second-highest gold in wedding cakes for a creation themed hunchback of Notre Dame, joining medal-winning entries in Filipino cuisine, amuse bouche, Canada land and sea, pizza, dim sum, and pastry showpieces.

Photo: Newport World Resorts
Hotel Okura Manila, another MICHELIN Guide-listed hotel, led the collaborative competition categories. Chef Rexander Aspiras, Jabin Cabral, Jenny Tanay, and John Louie Alfuang received silver in the dream team challenge, while the hotel also earned silver in the European gourmet team challenge and bronze awards in U.S. Lamb, Pasta, and U.S. Turkey.
At the same event, Newport World Resorts extended the opportunity beyond the competition by sponsoring 12-month paid culinary internships for the three finalists of the Michael Strautmanis Culinary Arts Scholarship Grant. The program was initiated and developed by NWR director for kitchen operations, Chef Neil Abrahams.
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Structured across 12 monthly rotations, the internship provides hands-on experience in butchery, bakery, pastry, international and Filipino cuisines, banquet production, culinary administration, pre-opening operations, and kitchen leadership. Training will take place across the integrated resort kitchens at Newport World Resorts, supported by quarterly leadership modules in food safety, food costing, event logistics, and pre-opening management.
Upon completing the program, interns will receive a Newport World Resorts culinary leadership certificate, while top performers may be considered for fast-track placement in demi chef positions at Narra Palm Resort & Villas or partner luxury properties across Newport World Resorts. The program carries the lessons behind the PCC results forward, turning competition-tested expertise into practical opportunities for a new generation of culinary talent.
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For more information on Newport World Resorts, visit www.newportworldresorts.com and follow @newportworldresorts on Facebook, Instagram, and TikTok. Join Newport World Resorts Viber Community at https://newportwr.com/nwrvibercommunity for exclusive updates. Every visit is made more rewarding with an Epic Rewards membership. Download the Epic Rewards Mobile App for free at the Apple App Store and Google Play Store.
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