WOFEX - World Food Expo

22/09/2026

CHEF MARC CHALOPIN is the Executive Chef of École Ducasse Manila at Enderun Colleges. He brings over four decades of expertise in both the kitchen and classroom. Chef Marc has worked with highly respected and renowned chefs such as Joel Robuchon, Alain Ducasse, and Louis Grondard and has been part of Michelin-starred restaurants in Paris, including Taillevent, Drouant, Maxim's, Jules Verne, and the Hotel Ritz. We are happy to have him join the roster of chefs for The Culinarian Year Seven.

Thank you to Enderun Extension – Enderun Design & Innovation Campus at Estancia Mall, our venue partner for the World Food magazine photo shoot.

Find the full story here: https://wofex.com/teaching-beyond-the-technique/

16/09/2026

CHEF ELY SALAR has built a name for himself not just in the world of patisserie but also in the realm of local cacao and decadent chocolate. With expertise honed in kitchens, here and abroad, he has successfully managed to carve his own niche as a cacao grower, chocolate maker, chocolatier, pastry instructor and advocate for Filipino cacao. As founder and president of Patisserie Le Choux-Colat, Aton Cacao Philippines, Chocolatier’s Lab and Elfortunella Cacao Farms, he is able to create luscious pastries and chocolates using top-quality chocolate that is made from home-grown beans processed in his own facility. He says Filipino chocolate is something we should all be proud of.

World Food magazine is happy to have Chef Ely join the 7th issue of The Culinarian.

Find the full story here:https://wofex.com/world-class-filipino-chocolate-made-by-a-world-class-filipino-chef/

Thank you to Sheraton Manila Hotel, our venue partner for the World Food magazine photo shoot.

07/09/2026

CHEF MICHAEL YAP is the Vice President and Chief Operating Officer of Global Academy, the Philippines’ first World Association of Chefs Societies (WACS)-approved school under the WACS Recognition for Quality Culinary Education Program. He has been part of the school since 2009 and has been instrumental in bringing honor to Global Academy through his award-winning achievements in competitions both here and abroad. Through the years, he has proven his skills first as competitor, then as coach and team manager. He is a WACS-certified Competition Judge, B-Level, an active member of LTB Philippines Chefs Association and has been a constant presence at the Philippine Culinary Cup, organized by WOFEX and LTB Phils.

World Food magazine is proud to feature him in the seventh issue of The Culinarian. Find the full story here: https://wofex.com/when-the-kitchen-becomes-the-classroom/

Thank you to Sheraton Manila Hotel, venue partner for the World Food magazine shoot.

01/09/2026

Chef Waya Araos-Wijangco is a chef and restaurant owner of long-standing. She is known for Gourmet Gypsy Art Café, the dining place she once operated in Quezon City and for having founded Open Hand School for Applied Arts. The latter is a school where children and young adults with developmental and learning disabilities could learn practical skills that can help them become independent and self-sufficient.

Today, it is in Baguio where you will find her running Gypsy Baguio by Chef Waya. She is a founding board member of Farm Forward Initiatives (FFI), a CSR of WOFEX that works to bridge the gap between local farmers and the foodservice industry and is a frequent speaker on various topics at WOFEX U.

Read her story in World Food magazine’s The Culinarian Year Seven.
Find the full story here:https://wofex.com/before-the-menu/

Thank you to Sheraton Manila Hotel, venue partner for the World Food magazine shoot.

31/08/2026

Read how Farm Forward Initiatives, born out of the WOFEX, is bridging the gap between Filipino farmers and the food industry for a more sustainable food system. Thanks to Delish for this feature and for more information log onto www.FFI.ph or check out our FB page: Farm Forward Initiatives

Find the full story here: https://delish.ph/news-stories/farm-forward-initiatives-filipino-farmers-agripreneurs/

Farm Forward Initiatives connects Filipino farmers directly with restaurants and hotels, teaching business skills that turn producers into agripreneurs.

28/08/2026

Chef Mikel Arriet is the General Manager of Arya Resort Tagaytay, a luxurious retreat just a few minutes from Manila. A native of Spain, he has been in the Philippines since 2004. Chef Mikel is an active member of LTB Philippines Chefs Association and always joins them for the organization’s famous giant paella events. Chef Mikel is also passionately supportive of Kalipay Negrense Foundation, a nonprofit working for the disadvantaged children, based in Bacolod.

Read his story in World Food magazine’s The Culinarian Year Seven.
Find the full story here:https://wofex.com/from-san-sebastian-to-tagaytay-a-journey-of-food-and-life/

26/08/2026

REGGIE ASPIRAS is a chef like no other. Her decades of professional experience has seen her as a chef de cuisine, culinary instructor, F&B consultant, food columnist, author, and advocate for local cuisine, among others. Since she opened her culinary school in 1990, the Reggie Aspiras School of Culinary Arts has seen many students learn from a master. Known widely for her popular column, Kitchen Rescue, for Inquirer Lifestyle, Chef Reggie’s column has gained a following that the columns (that started in 2003) have been collected in three best-selling books. Chef Reggie is also the founder of Philippine Heritage Kitchen, a cultural initiative designed to preserve, practice and elevate local cuisine. In 2024, she was presented with the prestigious Ambassador’s Commendation by Ambassador Koshikawa Kazuhiko in recognition of her exceptional contribution to the Culinary Cultural exchange between the Philippines and Japan in elevating culinary arts as a measure of cultural diplomacy.

World Food magazine’s The Culinarian Year Seven proudly features Chef Reggie Aspiras as an advocate of Filipino cuisine. Find the full story here: https://wofex.com/the-culinarian-is-back-with-inspiring-chefs-stories-chef-reggie-aspiras/

THE CULINARIAN IS BACK WITH INSPIRING CHEFS’ STORIES: HOW FILIPINO FOOD STAYS WITH US - For Chef Reggie Aspiras, preserving Filipino food begins from knowing where it comes from.

17/08/2026

Thank you to everyone who participated in the 2026 Philippine Culinary Cup (PCC), the only WorldChefs-certified culinary competition in the country, organized by WOFEX and LTB Philippines Chefs Association. Thank you for sharing your talent, time and effort and for exhibiting strong competitive spirit and camaraderie.

Congratulations to City of Dreams, the Overall Champion in the Professional Division and Lyceum Philippines University-Laguna, the Overall Champion in the Amateur Division. Chef of the Year went to John Palacol and Pastry Chef of the Year went to Jeriel Encarnado, both from LPU-Laguna. Congratulations Chefs!

See you all again at PCC 2027!

09/08/2026

Lyceum of the Philippines University Laguna is celebrating a major culinary win as two of its chefs took home some of the most coveted honors at this year’s Philippine Culinary Cup (PCC) with chef John Carlo Palacol taking home Best Chef of the Year, and chef Jeriel Encarnado earning the title of Best Pastry Chef of the Year.

Read the full story at https://delish.ph/news-stories/food-and-drinks/lpu-laguna-celebrates-amazing-double-win-at-the-philippine-culinary-cup/

Meet LPU Laguna chefs John Carlo Palacol and Jeriel Encarnado, who won Best Chef and Best Pastry Chef at this year's Philippine Culinary Cup.