Worldchefs Global Chefs Challenge - Semi Finals 2025: A Recap

What an exciting week that was at the Worldchefs Global Chefs Challenge Semi Finals 2025!

The Global Chefs Challenge is one of the premier competitions organized by Worldchefs, showcasing the skills and creativity of chefs from various countries. It brings together culinary talents to compete in various categories, highlighting innovation and dedication to the culinary arts. LTB Philippines Chefs Association is the National Member of Worldchefs.

The competition took place during the Culinaire Malaysia 2025 in Kuala Lumpur Convention Center, Malaysia.

Chef Jovan Dungon of Antonio’s PGA earned a Gold Medal in the Global Young Chef category (25-and-under). Taiwan's gold medalist Yi-Hsuan Hung advanced to the world finals in Wales by just the smallest margin, but Chef Jovan's gold medal shows the incredible talent we have in Philippine kitchens.

Chef Jovan’s menu featured:

• Appetizer: Sterling Halibut en Croute with Scallop and Prawn Mousse, Calamansi Coulis and Sauce Americaine Squid Veil "Dumpling" with Crab, Apple and Celery Salad Roulade of Zucchini, Prawn and Fennel

• Main: Slow-cooked O'Connor Angus Striploin with Chicken Mousse, Pistachio and Morels, Bone Marrow Jus Daube de Beouf stuffed in Pommes Fondante and Puffed Tendon Caramelized Cauliflower, Vegetable Melange

• Dessert: Earl Grey Crémeux and Mango Mascarpone Mousse with Hazelnut Joconde Coconut–Mango Choux au Craquelin Yoghurt–Lime Ice Cream with Toasted Milk Soil

Chef Maverick Javier of Rekado Filipino Cuisine, Inc received a Silver Medal in the senior Global Chefs category — an outstanding achievement, especially since no Gold Medal was awarded in this tough division. To be among the select few chefs honored with this recognition speaks volumes about his culinary mastery and the respect he has earned among his international peers.

Chef Mav’s menu featured:

• Appetizer: Choy Cabbage-Wrapped Sterling Halibut with Prawn Mousseline, Smoked Citrus-Saffron Cream, Chilled Prawn Wrap with Fennel, Cucumber, Apple and Petite Salad

• Main: Gremolata-Crusted O’Connor Wagyu Striploin, Grain Mustard Sauce, Braised Potato with Striploin Blanquette, Brown Butter Squash Puree, Jardinière Vegetables

• Dessert: Mango Cheesecake, White Chocolate Chantilly, White Peach Hibiscus Sorbet, and Earl Grey Fritter

Our Kuala Lumpur delegates included Chef Mike Yap from Global Academy, Neil Tristan Bucal from Global Academy, Roslyn Palattao from Global Academy, Chef Nadine Madrigal from Antonio's Group of Restaurants, Chef James Antolin from Ikomai/Tochi and Director for Competitions of LTB Philippines, and Chef Jerome Valencia from Lyceum of the Philippines and Immediate Past President of LTB Philippines. Their support and guidance were instrumental in our representatives' performance at this prestigious event.

We are deeply humbled by the caliber of competition our chefs faced, with Singapore and Vietnam ultimately securing Asia's spots in the world finals. Yet we could not be more proud of how Chef Jovan and Chef Mav carried themselves with grace, skill, and the unwavering spirit that defines Philippine cuisine.

These achievements reflect not just their individual excellence, but the growing recognition of Filipino culinary artistry on the world stage.

They have shown that Philippine cuisine belongs among the very best, and they have done so with the heart and soul that makes our culinary tradition so special.

We’re incredibly proud of both chefs for their outstanding representation of the Philippines, and for demonstrating that Filipino culinary talent can compete with the very best in the world!