Manila Marriot Hotel at Newport World Resorts bagged for the sixth time the overall championship title at the recently concluded 2025 Philippine Culinary Cup (PCC) held at SMX in Paranaque City on August 9, besting over 11 hotels in the country.
“This fresh win at the PCC is a proof to our commitment to providing extraordinary service through excellence in Culinary Arts. Kudos to my team whose dedication to provide delectable pieces of experience, anchored on the principle of putting people first by caring for our guests and fellow associates through exemplar food & beverage product and service,” says Meik Brammer, Manila Marriott Hotel Director of Culinary.
Adding luster to this year’s triumph is Manila Marriott’s very own Chef de Partie Jan Richard Hubilla bringing home the “Best Chef” award. Hubilla collectively won eight medals from different categories of the competition which made him rightfully earn the said title.
The award-winning culinary team garnered a total of 29 medals, a huge leap from last year’s 17 medals: Two highest golds for Amuse Bouche and US Beef categories; 10 silvers for Canada Land & Sea, US Pork, Creative Breakfast, Poultry, Wedding Cake, Dress the Cake, US Lamb; and 17 bronzes for Young Chef Challenge, Dream Team Challenge, Banquet US Beef, US Pork, Pastry, Asian Gourmet, Sous Vide, Pizza Challenge, Bento Box, In-room dining, Canada Beef, Chocolate Showpiece, Filipino Cuisine, Modern Filipino Dessert, and Pastry Sugar Showpiece.
Upholding the commitment to provide wonderful hospitality, and embracing the pivotal role that Culinary Arts plays in achieving a holistic experience, Brammer further added, “these latest accolades cement our passion to bring to the table wonderful and personalized dining experience for our guests, a showcase on how we give the support and opportunity to further the talents and skills of Manila Marriott Hotel at Newport World Resorts’ Culinary Arts Powerhouse, thus paving the way for more winning moments, thereby serving as a driving force to challenge ourselves to further innovate and elevate our capabilities, so that we can continue to make our guests see, feel, taste and remember something wonderful.”
