PRESS RELEASE: Enderun Welcomes Home Alumni from Michelin-Recognized Restaurants

Enderun Colleges welcomed its brightest culinary and hospitality stars home for an evening that celebrated not just achievement, but the journey behind it. Bring Home The Stars, held at The Atrium in McKinley Hill, Taguig City, brought together alumni who are now part of restaurants recognized in the Michelin Guide Manila 2026 - marking a proud and defining moment for the institution.

Presented by Enderun Extension, École Ducasse Manila, and WSET (Wine & Spirit Education Trust), the evening carried the theme “Enderun Foundations, Global Standards.” It was both a tribute and a homecoming - honoring graduates who have gone on to shape the Philippine dining scene at the highest level.

(L-R) Chef Suzette Montinola, featuring Enderun alumni Bryan Carlo Favila (Kodawari), Arlo Gregorio (Metiz and Automat), Kevin Soliven (Metiz and Automat), Marc Francis Chua (Seva), Carla Patricia Benedicto (Antonio’s Tagaytay), and Keona Faith Liuson (Now Now Canteen)

At the heart of the celebration was a distinguished roster of alumni whose work now carries Michelin recognition:

Carmina Erin Ganuelas-Recto - Partner, Head Sommelier, & Operations Director of Hapag (1 Michelin Star) and Aya (Michelin Selected and Michelin Service Award)

Rick John Ramos - Head Chef & Owner, Lampara (Bib Gourmand) and Papillon (Michelin Selected)

Prince Tan - Owner, Lampara (Bib Gourmand) and Papillon (Michelin Selected)

Jeanina Phoebe Punla - Head Chef, Lampara (Bib Gourmand)

Sang Hyun Lee - Head of Research & Development, Manam at the Triangle (Bib Gourmand)

Justin Christian Baradas - Senior Research & Development Manager, Manam at the Triangle (Bib Gourmand)

Carla Patricia Benedicto - Brand and F&B Director, Antonio’s Tagaytay (Michelin Selected)

Keona Faith Liuson - Sous Chef, Now Now Canteen (Michelin Selected)

Manuel Zoilo III Recto - Director of Service & Ethos, Now Now Canteen (Michelin Selected)

Harold Flores - Technical Head & General Manager, Steak and Frice (Michelin Selected)

Bryan Carlo Favila - Executive Chef, Kodawari (Michelin Selected)

Kevin Soliven - Head Chef, Metiz and Automat (Michelin Selected)

Arlo Gregorio - Head Chef, Metiz and Automat (Michelin Selected)

Aaron Ramirez - Sous Chef, Modan (Michelin Selected)

Marc Francis Chua - Head of Kitchen Operations & Managing Partner, Seva (Michelin Selected)

Jonathan Chantong - Operations Manager, Seva (Michelin Selected)

Juliana Ross Guzman - Beverage Team Lead & Head Bartender, Seva (Michelin Selected)

Jeremiah Lagran - Guest Satisfaction Officer, 12/10 (Michelin Selected)

Enderun also takes pride in the achievements of Don Patrick Baldosano, Head Chef of Linamnam, whose restaurant has earned 1 Michelin Star and who was honored with the Michelin Young Chef Award, further reflecting the global caliber of its alumni. 

Leading the celebration was Enderun Colleges’ Founder, Mr. Jack Tuason, whose vision continues to shape globally competitive graduates in hospitality and culinary arts. As he shared, “Succeeding in this industry takes relentless hard work, which is why a recognition like this matters. You’ve chosen a challenging path, yet you’ve risen to the top - bringing pride to Enderun once again. Know that we stand firmly behind you, just as you continue to carry our name forward.”

A highlight of the evening was the fireside conversation titled “The Grit, the Grind, the Journey to Michelin,” moderated by Chef Suzette Montinola, Program Head of Enderun’s Culinary Arts Department. The panel featured distinguished alumni Bryan Carlo Favila (Kodawari), Kevin Soliven (Metiz and Automat), Arlo Gregorio (Metiz and Automat), Marc Francis Chua (Seva), Carla Patricia Benedicto (Antonio’s Tagaytay), and Keona Faith Liuson (Now Now Canteen).

The discussion offered an honest, unfiltered look into life in the industry. For many, the reward lies in the journey itself. “Knowing you’ve done a hard day’s work and you actually see your work sprout after years of grinding - it’s pretty cool,” shared Arlo Gregorio. Bryan Carlo Favila echoed the sentiment, adding that the industry’s human connections make it deeply fulfilling: “Every night you encounter different personalities. It’s a very rewarding industry.”

For Marc Francis Chua, the passion is simple: “It doesn’t feel like work. It’s fun. You just keep learning.” Meanwhile, Carla Patricia Benedicto highlighted the importance of mentorship and relationships, emphasizing the fulfillment that comes from guiding teams and building lasting connections. Keona Faith Liuson brought it back to the essence of it all: food - describing the magic of transforming simple ingredients into something that can create a “Ratatouille moment” for diners.

Still, the panel did not shy away from the realities. The long hours and emotional demands remain among the toughest challenges. Yet, as the panelists shared, the evolution of kitchen culture has led to more mindful and compassionate leadership. Kevin Soliven spoke about choosing dialogue over intensity, while others emphasized patience, flexibility, and constructive feedback when mentoring the next generation.

Their advice to aspiring professionals was grounded and clear: ask questions, stay open to criticism, and above all, commit to the craft. “You have to keep your head down and just do the work,” Arlo Gregorio said. “It’s a craft wherein you keep doing the same things every day until you get it right.”

The evening concluded with a celebratory toast led by Chef Cheongyan See, Academic Culinary Head of Enderun Colleges, who reflected, “I’m truly honored tonight to welcome my students back, and even more so for the pride you’ve brought with you. You’ve stepped up and grown into leaders in the industry, proving that ‘pag may tiyaga, may nilaga.’ This evening is very special to me; after 20 years, it’s a reminder that the work we’ve put in has borne fruit, and you are all living proof of that,” honoring not just the achievements of its alumni, but the enduring spirit of excellence that defines the Enderun community.

Bring Home The Stars was more than a recognition event, it was a powerful reminder that world-class success begins with strong foundations, and that the journey, with all its grit and grind, is what truly shapes greatness.

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The event was led by Mr. Jack Tuason, Co-Founder of Enderun Colleges, alongside Chef Cheongyan See, Academic Culinary Head, and Chef Marc Chalopin, Executive Chef of École Ducasse Manila. Among those honored were Kevin Soliven and Arlo Gregorio of Metiz and Automat (Michelin Selected), Juliana Ross Guzman of Seva (Michelin Selected), and Justin Christian Baradas of Manam at the Triangle (Bib Gourmand), alongside Prince Tan and Rick John Ramos of Lampara (Bib Gourmand) and Papillon (Michelin Selected), and Jeanina Phoebe Punla of Lampara (Bib Gourmand). Also recognized were Keona Faith Liuson of Now Now Canteen (Michelin Selected), Carla Patricia Benedicto of Antonio’s Tagaytay (Michelin Selected), and Carmina Erin Recto of Hapag (1 Michelin Star) and Aya (Michelin Selected), together with Sang Hyun Lee of Manam at the Triangle (Bib Gourmand). Completing the list were Jeremiah Lagran of 12/10 (Michelin Selected), Marc Francis Chua and Jonathan Chantong of Seva (Michelin Selected), Harold Flores of Steak and Frice (Michelin Selected), Bryan Carlo Favila of Kodawari (Michelin Selected), Manuel Zoilo III Recto of Now Now Canteen (Michelin Selected), and Aaron Ramirez of Modan (Michelin Selected) - all representing award-winning establishments.