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SCREEN CAPTURE /TODAY Tim Flores and Genie Kwon earned a Michelin star for their Chicago restaurant Kasama. |
The story of Filipino food in America is no longer about just "making it" — it’s about taking center stage.
For decades, our food was kept in the shadows of "strip mall" stereotypes or hidden away in home kitchens. But today, as Americans' palate catches up to Filipino flavors, a new guard of Filipino American chefs is proudly expanding their clientele beyond the Filipino American community but still treating our heritage with the reverence it has always deserved.
These trailblazers are proving that Filipino cuisine is not a monolith; it is as diverse as the 7,200 islands it comes from and as innovative as the diaspora that carries it forward.
These Filipino American chefs are the reason the "Filipino Food Movement" isn't just a trend. It’s a reckoning. They are reclaiming the narrative, one kinilaw and bibingka at a time, ensuring that the next generation of foodies won't ask why Filipino food isn't popular—they'll just be asking for the next reservation.
From Michelin stars to James Beard sweeps, these are the trailblazers rewriting the rules of the American dining scene.
The Michelin barrier-breakers
Tim Flores & Genie Kwon (Kasama, Chicago): This husband-and-wife duo made history by earning the world’s first Michelin star for a Filipino restaurant. Kasama is a masterclass in duality, operating as a casual bakery by day (famous for their longanisa breakfast sandwich) and a sophisticated tasting menu spot by night.
The James Beard heavyweights
- Lord Maynard Llera (Kuya Lord, Los Angeles): After years of honing his craft in some of LA’s most intense kitchens, Llera won Best Chef: California in 2024. His "elevated garage" concept proved that you don't need a white-tablecloth venue to serve world-class Lucas-style pancit and lechon.
- Aaron Verzosa (Archipelago, Seattle): A 2026 semifinalist for Outstanding Chef, Verzosa is a philosopher in the kitchen. His restaurant uses a "zero-import" philosophy, using only Pacific Northwest ingredients to tell the story of the Filipino diaspora through a progressive, high-concept lens.
- Melissa Miranda (Musang, Seattle): Miranda has turned her restaurant into a community hub. Her approach is "unapologetically Filipino," focusing on childhood memories and community-centered dining that earned her a 2026 Best Chef: Northwest & Pacific semifinalist nod.
- Tom Cunanan (formerly Bad Saint, Washington D.C.): A 2019 James Beard Award winner who helped spark the surge in fine-dining Filipino cuisine.
The fusion and fine dining vanguard
- Tara Monsod (Animae, San Diego): Monsod is a 2026 James Beard finalist who has brought Filipino flavors into the realm of high-design fine dining. At Animae, she reimagines classics like Beef Short Rib Kare Kare and Tuna Kinilaw for a luxury audience.
- Dale Talde (Talde, NYC): A James Beard nominee and Top Chef contestant recognized for bringing Filipino flavors into mainstream American food.
- Silver Iocovozzi (Neng’s Jr., Asheville): Redefining what "regional" means, Iocovozzi is a 2025 finalist for Best Chef: Southeast. They are the visionary behind "Filipino-Appalachian" cuisine, a unique intersection of heritage and North Carolina terroir.
- Paolo Dungca (Hiraya, Washington D.C.): A 2025 Emerging Chef semifinalist, Dungca is part of the team that brought "modernist Pinoy" to the nation's capital, proving that Filipino food is as versatile as any European tradition.
- Francis Ang (Abacá, San Francisco): A master of "Regional Filipino" meets NorCal seasonality. Ang has created a space where pancit and longanisa feel both nostalgic and avant-garde. A 2023/2024 James Beard Award finalist, Food & Wine Best New Chef (2022), Ang's "unapologetically San Franciscan" approach shows that our flavors don't just belong in the fine-dining conversation—they are leading it.
- Jade Cunningham (Carabao, Napa Valley): Using her experience at The French Laundry, she has The queen of Filipino-inspired pastry and community-driven pop-ups. Look for her Ube Brioche or seasonal Hand Pies.
RELATED:
These chefs aren't just making "exotic" food; they are asserting that Filipino flavors are a fundamental part of the American story.
The days of Filipino food being America's "best-kept secret" are officially over. We are living through a culinary renaissance where chefs are no longer just cooking for their own community—they are demanding (and receiving) the highest honors in the world.
EDITOR'S NOTE: For additional commentary, news, views and chismis from an AANHPI perspective, follow me on Threads, on X, BlueSky or at the blog Views From the Edge.
RELATED:
These chefs aren't just making "exotic" food; they are asserting that Filipino flavors are a fundamental part of the American story.
The days of Filipino food being America's "best-kept secret" are officially over. We are living through a culinary renaissance where chefs are no longer just cooking for their own community—they are demanding (and receiving) the highest honors in the world.
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