COCOES joined top Filipino chefs and culinary innovators at the first-ever International Manila Food Festival (IMFF) held last August 7-10 at the Newport World Resorts. 

The IMFF brought together chefs, food lovers, and culinary innovators from across the globe to celebrate the richness of Filipino cuisine. The festival felt like a “homecoming” of Filipino heritage where familiar flavors from childhood were reintroduced with fresh ideas and bold creativity.

Paris-based Chef Erica Paredes of Reyna explaining to COCOES President Christian Eyde Moeller and COO Cecille Chang her dish, Torched Oyster with Bicol Express sauce.

A Feast of Collaboration and Flavor

The four-day festival placed Filipino food at the center of attention through collaborative dinners, chef-led talks, and special showcases.  Each activity showed how food can bridge tradition with innovation and how Filipino cuisine continues to evolve while honoring its heritage.

IN PHOTO: COCOES President Christian Eye Moeller together with food content creator Erwan Heussaff 

LASA x LAHI Grand Feast

The highlight of the festival was LASA x LAHI, a grand tasting event held at the Marriott Grand Ballroom. The name carried deep meaning: lasa means taste, while lahi means lineage. Together, they captured the spirit of Filipino food as a story that preserves heritage while embracing change.

Photo Courtesy: International Manila Food Festival Facebook Page 

Twelve of the country’s most renowned chefs prepared dishes that told stories of Filipino culture and identity.  Elevated versions of adobo, inventive seafood creations, and reimagined classics gave guests a powerful glimpse of Filipino cuisine at its finest. The evening became a celebration of artistry, pride, and the growing recognition of Filipino flavors on the global stage. 

President Christian Eyde Moeller discussing the coconut flower to Chef Chele Gonzalez of Gallery by Chele, one of the renowned chefs who presented during the LASA x LAHI event

COCOES stood alongside the country’s leading chefs and showed how coconut sap-based products can enrich Filipino cuisine while promoting sustainability. Using locally grown coconut flower sap products, COCOES proved that food innovation can stay flavorful and responsible.

Moving Filipino Food Forward

The inaugural IMFF marked a turning point for Filipino food. This event showed that we are ready to claim our place on the global stage. More than being a comfort food served at home, our cuisine represents a cultural force that tells stories, sparks connections, and inspires creativity across borders.

This also reinforces COCOES’s mission to celebrate Filipino flavors, innovate with purpose, and bring sustainable coconut-based products to wider audiences. Partnering with the country’s top chefs allowed us to reaffirm our role in shaping the future of food while honoring its deep local roots.