Chefs and culinary professionals in Cebu have organized a new industry association aimed at strengthening collaboration among local talents, promoting Cebuano cuisine, and expanding the province’s presence in the local and international culinary scene.
The Cebu Professional Chefs Association (CPCA) formally introduced itself to the public and the food and hospitality industry during its launch and press conference on Tuesday, Nov. 10, at NUSTAR Resort & Casino in Cebu City, which also served as the organization’s first official gathering and oath-taking ceremony of its officers.
Bringing together chefs, pastry chefs, culinary educators, food entrepreneurs, and hospitality professionals, the association seeks to establish a unified community where members can exchange knowledge, develop their skills, mentor aspiring culinary professionals, and work together in showcasing Cebu’s food heritage.
Chef Edgardo “Jaypee” Labella II, CPCA vice president and owner of Brizket Steakhouse, said the organization had been a long-standing initiative among Cebuano chefs who wanted to create a platform for promoting local cuisine and recognizing the talents of culinary professionals.
“What’s important is that we have a home for Cebuano chefs, a community where we can learn from one another, lift one another, and speak with one voice for our profession,” Labella said.
He said the idea had been discussed for about three years before the group finally moved forward with its formation, with the support of fellow chefs and industry leaders.
The association’s mission is to unite Cebu’s culinary professionals through collaboration, professional development, knowledge sharing, and community service while upholding excellence, integrity, and pride in the profession.
Its founding officers are led by President Chef Russel T. Abarquez, corporate chef of Henann Group of Hotels, and Labella as vice president.
The board of directors includes Chefs Allan Barrios, Gabriel Garcia, and 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.
In her message, Julita Urbina, founder and CEO of Laguna Group, welcomed the initiative, saying Cebu’s culinary professionals have long demonstrated their ability to compete with their counterparts locally and internationally.
She cited the province’s role as a host of ASEAN-related activities in 2026, including the gala dinner that showcased Cebuano cuisine and culture to international delegates.
“Let us be proud of our cuisine and proud to be Filipino. We are not just competing with others; we are already at par with international standards,” Urbina said.
Beyond promoting established dishes such as lechon, larang, and tuslob buwa, the CPCA also wants to bring greater attention to the diverse ingredients, cooking traditions, and food specialties found across Cebu’s cities and municipalities.
Vistal, the association’s public relations and communications officer and executive chef of JPark Island Resort & Waterpark, said the group hopes to turn the individual strengths and innovations of its members into a collective effort to strengthen Cebu’s identity as a food destination.
“The competition aside, there was never a competition. I believe there is innovation from each one of us that we can work together on, so we can put Cebu on the map as a culinary destination in the Philippines,” Vistal said.
For its initial membership, the association has gathered more than 30 prospective members, with qualifications subject to validation by its officers.
Abarquez said applicants will be asked to submit their professional resumes for screening.
Membership is open to qualified culinary professionals who have worked in Cebu, regardless of whether they originally come from Cebu, other parts of the Philippines, or abroad.
Labella said the organization is also open to culinary educators, restaurant owners, and professionals with leadership responsibilities in their respective kitchens. Membership is not limited to individuals working in large hotels or established restaurants.
Fernandez, head of culinary competition and activities, said the association also wants to give Cebuano chefs opportunities to compete beyond the regional level.
“Cebu has the opportunity and the power to showcase what Cebuano chefs are all about. We believe in their skills, experience, and teamwork, and we hope to have opportunities to represent Cebu in national and international competitions,” Fernandez said.
Among the association’s planned initiatives are culinary competitions involving schools, workshops, training seminars, demonstrations, and visits to culinary institutions to mentor students and young professionals.
Labella said the group expects to begin rolling out its activities in January 2027, with programs focused on culinary education, local food showcases, and greater industry exposure.
The CPCA’s longer-term plans include organizing a culinary festival, conducting recognition programs for outstanding industry practitioners, establishing partnerships with culinary schools and hospitality businesses, and providing opportunities for Cebuano chefs to participate in national and international events.
The association also intends to pursue community outreach programs, including feeding activities, charity initiatives, and disaster-relief food assistance.
Urbina encouraged the newly inducted officers and members to use the organization as a platform for mentorship and cooperation, stressing that chefs have a responsibility not only to create memorable dining experiences but also to preserve and promote the country’s culinary heritage.
Through the CPCA, its founders hope to build a stronger professional network that will help develop the next generation of culinary leaders while bringing Cebuano food, ingredients, and traditions to a wider audience.
NUSTAR Resort & Casino served as the association’s official venue partner for its launch and inaugural gathering that brought together Cebu’s culinary professionals, industry partners, and members of the media.
The CPCA also expressed its appreciation to NUSTAR and its other industry partners for supporting the establishment of the organization and its vision of strengthening Cebu’s culinary community.
