Food Talks 2025: Global. Gastronomy. Goodwill.
READY, GET SET, EAT!
The Department of Tourism – Region III invites everyone to be part of the third installment of Food Talks 2025: Global. Gastronomy. Goodwill. happening on April 24, 2025 at Holy Angel University, Angeles City.
Whether you’re curious about the coffee market trends, tickling the international palate, or what it means to earn a Michelin star, this is your chance to dive deep into all things food.
Limited slots available on a first come, first served basis. Sign up now!
Register here: https://tinyurl.com/FoodTalks2025
Abi Marquez
The Webby People’s Voice Awardee and now two-time nominee for the 45th Annual Telly Awards is joining Food Talks 2025: Global. Gastronomy. Goodwill.
Dubbed as THE Lumpia Queen — Abi Marquez will share with us The Recipe for the Spotlight: Sensationalizing Your Cooking in this celebration of Filipino Food Month.
Now in its third year, Food Talks 2025 brings together leading voices from the industry to explore a diverse range of topics at the crossroads of gastronomy, tourism, and sustainable development.
Food Content Creator Marquez will also be showing some behind-the-scene tricks in a LIVE cooking demonstration at Museo ning Angeles.
Lumpiang Sisig, Lumpiang Biringi, guess what she’s about to cook next. Or better yet, share your crazy suggestions in the comment section below.
Wrapping soon!
Chef Sau Del Rosario
He’s been traveling the world refining his craft and mastering global palate but for the third edition of Food Talks: Global. Gastronomy. Goodwill. — catch Chef Sau Del Rosario as he talks about Forming the Global Buffet: Inclusivity and Tickling International Taste Buds.
A proud native of Pampanga, Chef Sau trained in the South of France and Paris, honing his skills at Michelin-starred venues like Le Chantecler at Hotel Negresco, Restaurant l’Univers, and Restaurant Divellec. His global journey also took him to Shanghai, Singapore, and Thailand before returning to the Philippines.
A passionate advocate for Philippine cuisine, Chef Sau has represented the country at top events such as the Foro Mundial de Gastronomía in Mexico, the Culinary Institute of America’s Flavors of the World in Napa, the Melbourne Food and Wine Festival, and San Sebastián Gastronomika.
Currently the President of the L’Escoffier Club of the Philippines and Founder/President of Culinarya Pampanga, Chef Sau has been bringing his culinary expertise from the kitchen to the table, and now, to the Food Talks 2025 stage.
Samuel Tecuala
Young, driven, and brimming with ambition, Samuel Tecuala is the visionary behind a startup redefining plant-based milk across the Asia-Pacific.
Together with co-founders Nadine Lustre and Christophe Bariou, he launched Dehusk—the first locally produced coconut milk dairy alternative in the Philippines.
As CEO of Dehusk, he leads execution, research, and product development, focusing on creating nutritionally fortified and sustainable plant-based milk solutions.
Holding a Bachelor’s degree in Business Management from King’s College London, he previously worked on supply chain optimization for Philippines coconut supply through a project with MIT, and has led cross-border product development between Southeast Asia and Europe.
At Food Talks 2025: Global. Gastronomy. Goodwill., Tecuala will speak on “Revolutionizing Sustainability: Building a Socially-Driven Industry Disruptor.”
Don’t miss it—tune in and you just might discover your new love for coconut milk!
Ruston Banal Jr.
A visual ethnographer and multimedia producer with over a decade of experience in the creative industry, our next speaker has worked with photography organizations in New York, Paris, and London.
A native of Betis, he is also a dedicated cultural worker who advocates for the continuous mapping and inventory of his province’s intangible cultural heritage, and has recently turned his focus to gastronomy research.
He is a top graduate of the University of the Philippines, Diliman, with a major in Art History, and was awarded a dual-degree scholarship to complete a design thinking course under the Miriam-Goldsmiths Program at the University of London.
A decade ago, he was the brain behind the Sisig No Egg campaign, which sparked global discourse on authenticity and preservation, turning memefied dialogues into catalysts for culinary curiosity.
A three-time Ani ng Dangal Awardee of the National Commission for Culture and the Arts, Ruston Banal is set to share some insights if you, potentially, “Got what it takes to be a (Michelin) star?” at Food Talks 2025: Global. Gastronomy. Goodwill.
