How Michelin recognition opened new doors for Mindanao cuisine

MANILA — For many chefs, a Michelin distinction is the pinnacle of a culinary career. 

But for some recognized in the first-ever Michelin Guide in the Philippines in 2025, including Chef Miggy Cabel Moreno, it was only the beginning of something bigger.

A year after the guide made its Philippine debut, Moreno has seen how the Bib Gourmand recognition for Cabel and Palm Grill has opened doors beyond the restaurant walls, giving him new opportunities to introduce Mindanao’s regional cuisine to a wider Filipino audience.

“The Michelin arrival was game changer for us, especially kaming mga regional Filipino cuisines that are unexplored and that is not known. The Michelin has propelled our voices to a global standard and stage and sobrang grateful ako,” Moreno said in an interview in Quezon City on Wednesday.

Since earning the distinction, Moreno has continued to reach new milestones.

From the tables of upscale hotels such as Marriott and Admiral to the shores of Boracay through Crimson Resort and Spa, Moreno has brought Southern Mindanao cuisine to diners across different settings and destinations.

Most recently, he also became the first Mindanaoan and Tausug chef featured in 7-Eleven Philippines’ Chef Creations series, bringing Mindanao’s regional flavors beyond restaurant tables and onto convenience store shelves, where more Filipinos can discover the dishes.

“This is for that little boy who grew up in the island of Sulu and Zamboanga, who felt there was no space or seats for him at the table. This is also for everybody in Mindanao. This work tells that Mindanao cuisine also deserves a seat at the table, It deserves to be recognized, understood, and accepted,” he said.

For Moreno, the impact of Michelin recognition extends beyond the restaurant. He said it has also benefited the suppliers and local communities in Mindanao that Palm Grill supports, extending the gains beyond the kitchen.

“Hindi lang naman kami ang nag-benefit. Hindi lang nakilala ang Filipino cuisine, hindi lang nakilala ang Filipino regional cuisine ng Mindanao, kundi nag-benefit din ng business side. Maraming mga suppliers namin, maraming mga localities na sinu-support namin sa Mindanao na nag-benefit sa Michelin Recognition,” he said.

As the Michelin Guide prepares to announce its second selection of restaurants in the Philippines, Moreno hopes Palm Grill will again be part of the list.

“I’m happy to share that to as many Filipinos as possible. So grateful ako at excited ako, dahil bukas ay Michelin second season na sa Pilipinas. So I’m hoping, nag-ho-hope kami that we get to retain the citation, maipagpatuloy namin ang pagtaguyod sa panlasang Pilipino at sa regional Pilipino pricing,” he said.

Another milestone is on the horizon: after a decade in Metro Manila, Moreno is preparing to finally bring Palm Grill home to Mindanao, with a new branch set to open in Zamboanga in 2026. 

What began as a gamble to champion a cuisine unfamiliar to many outside the region is coming full circle, as Moreno brings Palm Grill back to the place whose flavors he has spent years fighting to have recognized.

“Opening a restaurant that champions the unfamiliar dishes of Mindanao in Luzon was the biggest risk I have ever taken. Looking back, I am glad I fought for what I truly wanted. I remember a conversation with my family when I told my mom that I had to stay true to my heart and my roots, even if no one came or understood it. It was a risk I was willing to take, because I carried on my shoulders the responsibility of making sure that a cuisine and culture that mattered were represented,” he said.

The Michelin Guide is set to announce its second selection of restaurants in the Philippines on Oct. 29, 2026.