The Future of Food
Join us for the first-ever culinary conference in 2024, themed “What’s Next On Our Plates?”
Hosted by CCA Manila in the Auditorium of UP BGC, this event will take place on Friday, March 8, 2024, from 8 AM to 5 PM.
Meet the Speakers
We are pleased to introduce the phenomenal speakers for Future of Food 2024. More names to be announced soon. You won’t want to miss this event.
Topic:
Benchmarking Regional Cuisines to Prepare for the Future
Chef Rafael Jardeleza
Iloilo culinarian; Kusinero Ilonggo.
Award winning author for the Iloilo cookbook FLAVORS OF ILOILO that was recently named the Winner for BEST COOK BOOK in the 41st National Book Awards of the National Book Development Boardband and the Manila Critics Circle.
The man behind Iloilo: the “Food Haven of The Philippines” …a purveyor of Ilonggo heritage cuisine and is a 3rd generation cook from the Familia Jardeleza of Jaro, Iloilo City.
Chef “Tibong” is an Ilonggo Heritage cuisine advocate.
For more than three decades, Chef Tibong have been promoting Western Visayan Ilonggo Heritage Cuisine that brought Iloilo and Western Visayas globally as a certified Gastronomic region.
Chef Tibong, founded the annual Tabu-an: Ilonggo Heritage Cooking Competition, a venue for young chefs to showcase their skills in traditional cooking methods and use of local ingredients found only in the region. The rules include strict use of conventional cooking tools & methods and disallows the use of electric devices. This concept, the only one in the Philippines, encourages young Ilonggo Kusineros to learn their roots and fully understand their customs, reviving heirloom dishes in their pursuit of cultural sustainability.
He also founded Sabores de Visayas, an annual gala dinner event highlighting recipes passed from generation to another, depicting the influence of the Spanish in Iloilo and how it shaped the food scene of the present.
He is recipient of the Manila Bulletin 2nd UPLIFT Award 2023 for Arts, Culture and Education for advocating Ilonggo heritage.
Chef Tibong gastronomic journey fueled by his relentless advocacy paved the way for Iloilo’s recognition as a major player in the Philippine Gastronomy.
Topic:
Elevating the Guest Experience
Elbert Cuenca
Elbert’s Collective, Metronome, Elbert’s Steak Room; Elbert Cuenca has been in the hospitality industry for 30 years now.
A college dropout, his first entry into the trade was in the early 90s when he was part of the marketing department of Club Mars.
In 1995, he joined the family business Furusato Japanese Restaurant and was part of the a new concept called Zen, a first-of-its-kind modern and hip Japanese restaurant in Glorietta 3.
At the turn of the millennium, Elbert left the family business and went to be operations consultant for Republic of Malate.
It wasn’t long until he ventured into his other passion, Information Technology, taking on a General Manager role at Mobile1, Park Square, a personal technology retail store. The following year, he moved to Microwarehouse, as Business Development Manager for the distribution of handheld gadgets like the Palm Pilot and Apple iPod.
In 2002, he shifted back to hospitality and opened his first own dining / bar space called Restaurant 12 in Greenbelt 2, which unfortunately had short run at success.
When Restaurant 12 closed in 2004, he took on the odd job of being a Personal Mac Trainer and took on some IT consultancy work.
By 2007, he returned to the restaurant industry and established Elbert’s Steak Room in Salcedo Village.
His first expansion was Elbert’s Cheesesteaks at Power Plant Mall in 2009, which moved to Alabang in 2014, then back to Rockwell in 2018.
In 2012 he was President and Chairman of The Real Ramen Nazi Inc, which opened Ramen Yushoken in Molito, Alabang, Mendokoro Ramenba, Salcedo VIllage in 2014, Yushoken Molito, Cebu in 2015 and Kazunori Japanese Restaurant in Chino Roces Ave. Extension in 2017. He resigned and divested his ownerships in 2018.
Elbert’s Upstairs Bar in Icon Plaza BGC opened in 2018 In 2019, Elbert’s Pizzeria opened in Salcedo Village as did Metronome French Restaurant in Legazpi Village. Today, Elbert has just three establishments, Elbert’s Steak Room, Metronome and Elbert’s Collective, which is a combination of Elbert’s Pizzeria, Elbert’s Cheesesteak Sandwiches and Elbert’s Upstairs Bar.
Topic:
Food Mapping for Sustainability
John Sherwin Felix
Lokalpedia; John Sherwin S. Felix, a young advocate for food heritage and biodiversity, is the mind behind Lokalpedia. Lokalpedia is a passion project with a mission to document and spotlight the richness of the Philippines’ food culture.
He traveled throughout Luzon, Visayas, and Mindanao, meticulously documenting numerous endangered, overlooked, and underutilized ingredients. These ranged from processed products to wild and cultivated edible flora, fauna, and funga.
Beyond Lokalpedia’s online presence, John extends his impact through on-ground exhibits, seminars, and talks in rural communities, universities, and government institutions. This combination of digital and real-world efforts has catapulted hundreds of local ingredients into the limelight, becoming catalysts for supporting cottage industries, farmers, fisherfolk, and artisans. John’s commitment shines through in preserving and promoting the diverse culinary tapestry of the Philippines.
Topic:
Global Best Practices in Local Setting
Ana De Ocampo
Ana Marie Lorenzana de Ocampo is one of the founders behind the Wildflour group of restaurants, and has remained Wild Flour Bakery + Café Corp’s President since its inception. Ana finished at the University of the Philippines-Diliman with a degree in Hotel and Restaurant Administration, then went on to study at the Le Cordon Bleu School in London where she earned her degree in culinary arts.
In 2012, Ana and her sister Margarita Manzke, founded the first Wildflour Café + Bakery in the then up-and-coming Bonifacio Global City, and that single corner café has since evolved into one of the most successful restaurant groups in Metro Manila, with a well-known brand of quality and service that stands at the forefront of the Philippine restaurant scene.
The Wildflour group has amassed several brands, which includes Little Flour, Wildflour Italian, Pink’s and Farmacy Ice Cream across 15 prime locations and counting, all go-to destinations in Metro Manila’s business districts, with an extremely relevant online presence and rapidly expanding delivery service, and is poised for continuous growth.
Topic:
The State of Food Supply: Farmer & Chef Perspective
Chef Louise Mabulo
The Cacao Project; Louise Emmanuelle d.G. Mabulo is a chef, farmer, and entrepreneur.
She is the Founder of The Cacao Project, which cultivates resilient and Climate-smart livelihoods, positioning farmers for sustainable success in San Fernando, Camarines Sur, Philippines.
Louise is a National Geographic Young Explorer, a featured honouree for Forbes Asia’s list ‘30 Under 30’, Deatured as one of BBC’s 100 Most Inspiring and Influential Women of the Year, a Young Champion of the Earth under the United Nations Environment Programme, Young Activists Summit Laureate, an honouree of Tatler’s ‘Generation T’, and one of the World’s 50 Next Game-changing Producers listed by the World’s 50 Best Restaurants Awarding Body.
She is the host of the cooking show ‘Simply Sarap’, promoting cultural diplomacy under the Department of Foreign Affairs of the Republic of the Philippines. She is also the host of #GenGeo Conversations under National Geographic Society, and NatGeo Presents: Earth Day Stories: Diet vs. Plent Documentary series. Louise strives toward empowering farmers and advancing climate action & environmental stewardship through her work.
Topic:
Farm to Table: The Importance of Local and Sustainable Sourcing
Carlo The Farmer
Carlo, a farmer and agripreneur since 2010, graduated from the University of Santo Tomas and transitioned from a decade in corporate to full-time farming.
Specializing in organic farming, he excels in cultivating herbs, vegetables, fruit trees, and specialty produce. Beyond the fields, Carlo has developed farms and trained farmers across Luzon.
Known as “Carlo the Farmer” on YouTube, he shares his expertise in growing food. Co-founding FarmYields Inc, he serves as the Chief Farmer and Head Farm Consultant, showcasing a holistic journey marked by education, practical experience, and a fervent dedication to sustainable and organic farming practices.
Topic:
Technology Trends in F&B Operations
David Sison
Co-Founder & CEO of our restaurant group, including Mama Lou’s, Nonna’s, Famu, and Braubass. Passionate about delivering exceptional dining experiences and driving business growth.
Expert in strategic expansion, operational efficiency, and industry partnerships. Committed to culinary excellence, innovation, and customer satisfaction.
Topic:
Technology Trends in the Kitchen
Chef Philip John Golding
Chef Philip John Golding, a British national, is currently serving as the Culinary Director of the Center for Culinary Arts, Manila.
Under his leadership, CCA, Manila has expanded its programs, modernized its facilities and forged strategic partnerships with suppliers, employers, and the industry.
With his 30 years of teaching experience, Chef Phiilp has played a pivotal role in nurturing culinary talent in the Philippines.
Topic:
Harnessing Generative AI in the Food Industry
Angelo Basuan
Angelo is a Director and leads the Digital Transformation practice of PwC Philippines. He has over 20 years of extensive experience on Strategy & Digital Transformation, Operational Excellence and Process Intelligence, Intelligent Automation, Program & Project Management, Technology and Management Consulting, Business Development, Enterprise Architecture and Service Delivery & Operations gained from Fortune 500 companies in various industries.
He is also a member of PwC Asia Pacific Digital Leadership team and has recently led the successful rollout ChatPwC, a proprietary Generative AI solution, at PwC Philippines. Before rejoining PwC in 2022, Angelo founded and managed a Tech startup specializing in delivering Digital Enterprise Solutions to clients focusing on key practice areas such as Robotic Process Automation, Machine Learning, and AI.
He has a master’s degree in Business Management and is a Certified Project Management Professional. He has also acquired various certifications in Automation, AI and Machine Learning, highlighting his commitment to staying at the forefront of emerging technologies and industry advancements.
Topic:
The Rise of Social Media in the Food Industry
Shayne Madamba
Shayne Madamba has been in the advertising industry for two decades. Her media expertise is built on omnichannel planning, people-centric strategies, product innovation, business growth, and performance marketing.
Shayne is a multi-awarded practitioner: Awardee of Campaign Asia ’40 under 40′ individuals in Asia Pacific 2016, Campaign Asia Digital Agency of the Year Award 2017, Campaign Asia’s “Women to Watch” 2020, Campaign Asia Performance Agency of the Year 2023 in Southeast Asia, and Campaign Asia Programmatic Agency of the Year 2023 in Southeast Asia, and Digital Marketing Association of the Philippines (DMAP) 2023 Orange Boomerang for the Philippines’ top digital transformation leaders. She also actively contributes to industry programs including 4As AOY Awards 2022 as Digital Jury Head, and Juror in Festival of Media (FOMA) for two consecutive years (2023, 2024).
Shayne is a digital leader with a heart of a teacher. She is a regular subject-matter-expert and media program chair at CDM (Certified Digital Marketer Program) PH and CDP (Certified Digital Professional) Asia Pacific. She is also a senior lecturer at the University of the Philippines, Diliman. As a veteran speaker, she has led multiple marketing events here and abroad: she was one of the workshop leads for the Nicholas Hall Conference in Vienna Austria last April 2019 and a keynote speaker in the recent New Directions conference in London last November 2019
Topic:
The Role of Sustainable Supply in Carmen’s Best Quality
Francisco “Paco” D. Magsaysay
He is the founder, brainchild, and multi awarded entrepreneur behind Carmen’s Best Ice Cream. He received the 2018 Agora Award for Outstanding Achievement in Entrepreneurship – Medium Enterprise, the 2022 Mansmith Innovation Award – Enterprise Innovator for Product Innovation, 2022 Italian Chamber of Commerce Emerging Entrepreneur of the Year and the 2022 Entrepreneur Of The Year (EOYP) – Small Business Entrepreneur Of The Year of Ernest Young/SGV.
Topic:
Finding Opportunities in times of Crisis
Rhodel C. Esteban
Rhodel C. Esteban, VP of Commercial and COO at MAC Food Group, has been a pivotal force in aviation catering since August 2023. With a career that started as an Air Traffic Controller, Esteban brings global experience from the Middle East to the forefront of MAC’s operations, including overseeing two inflight kitchens at NAIA.
His journey through the ranks began in 2001 with Lufthansa Technik Philippines, evolving to General Manager of MacroAsia Catering Services in 2007, where he expanded the company’s reach with two subsidiaries catering to Philippine Airlines and a food commissary in Muntinlupa City.
Esteban, a PATTS College of Aeronautics alum with a BS in Aeronautical Engineering, combines technical expertise with strategic vision, driving MAC Food Group’s success in the competitive aviation catering space.
Topic:
Food Security and Sustainability in Restaurants Start with Supplier Chain Management
Marco and Kate Anzani
Marco Anzani, founder and CEO of Anzani International Group, is renowned for his innovative contributions to global cuisine, including pioneering New Mediterranean Cuisine and launching Michelin-recognized restaurants worldwide. Originating from Como, Italy, his career spans across five continents, influencing over 45 countries with notable establishments in cities like London, Shanghai, and Cebu, Philippines. His flagship restaurant, Anzani, reflects his commitment to sustainability and food security, earning accolades for its environmental efforts.
Kate Dychangco-Anzani, President of Anzani International Group and a pivotal figure in the food and beverage industry, has a background from Le Cordon Bleu in Restaurant Business Management. She is recognized for her entrepreneurship and leadership in tourism and culinary festivals. Her initiatives during the pandemic led to significant community support projects in Cebu, where she also plans to publish her second cookbook, “GUSTO,” focusing on cross-cultural cuisine. Together with Marco, Kate aims to expand the Anzani brand while emphasizing sustainability and innovation.
Topic:
Keynote Speaker
Sen. Loren Legarda
Four-term Senator Loren Legarda is a public servant of more than two decades. The four-term Senator has been a steadfast champion for environmental protection and has played a significant role in advocating climate change awareness and action globally. She has authored and sponsored numerous landmark environmental and climate change laws and international agreements such as the Ecological Solid Waste Management Act, the Clean Air Act, the Climate Change Act, the People’s Survival Fund Act, the Philippine Disaster Risk Reduction and Management Act, Green Jobs Act, the Expanded National Integrated Protected Areas System Act, Doha Amendment to Kyoto Protocol, and the Paris Agreement, among many others.
An advocate of food security, Legarda pushes for measures, such as the Zero Food Waste Act and the Food Forest Gardening Act, to address the growing problem of food wastage and to promote food self-sufficiency in the country. She also filed Senate Bill No. 244 or the Philippine Culinary Heritage Act of 2022 highlighting the importance of cultural preservation through inclusion in the education system, and the preservation of traditional culinary methods. In appreciation for her lifelong advocacy to protect and preserve our culture, heritage, and the arts, Senator Loren was conferred the Dangal ng Haraya by the National Commission for Culture and the Arts.
