By: James Murillo Elaco
CAGAYAN DE ORO CITY — The Northern Mindanao food scene takes a significant step forward as the NorthMin Food and Wine Festival brings together culinary experts, local stakeholders, and media to spotlight the region’s rich gastronomic identity.
Held at Ovensesami in Cagayan de Oro City, the festival’s press conference gathered key figures in the culinary industry, including renowned chefs Myke “Tatung” Sarthou and Miguel Cabel Moreno, who shared insights on elevating Mindanaoan cuisine to global recognition.
Organizers emphasized that the festival, now on its sixth run in the Philippines and the first to be held in Northern Mindanao, aims to position the region as a premier food destination. Previous editions were held in Cebu, Tagaytay, Davao, and Siargao, but this year marks a milestone as it features internationally recognized chefs, signaling growing momentum for the region.
The event is organized by Professional Organizers Unlimited (ProfOrg), which continues to spearhead initiatives that promote Philippine culinary excellence on a wider stage.
Chef Tatung highlighted the importance of utilizing local resources, noting that Mindanao’s abundance of fresh and affordable ingredients provides a strong advantage compared to other urban centers. However, he stressed that progress depends on collective effort.
“Events like this help elevate not only tourism but also the local restaurant industry. It starts with supporting our own our chefs, our producers, and our culture,” he said.
He also underscored the need to reshape perceptions about Mindanao, pointing out that cuisine plays a crucial role in telling the region’s story.
Meanwhile, Chef Moreno pointed to the importance of strategic promotion in building a strong culinary identity. He cited successful models such as Pampanga, where consistent marketing and community pride helped establish its reputation as a food capital.
“It’s not always about having better food it’s about how well you communicate your story,” Moreno explained, adding that media plays a vital role in amplifying the region’s culinary narrative.
Both chefs emphasized the balance between innovation and authenticity. While modern techniques and presentation can enhance dishes, preserving the essence of traditional Mindanaoan cuisine remains essential in gaining both local and international appreciation.
The NorthMin Food and Wine Festival runs from March 20 to 29 and features food exhibits, culinary showcases, and collaborations aimed at promoting the region’s diverse flavors and cultural heritage.
With growing support from industry leaders and stakeholders, the festival signals a promising future for Northern Mindanao as an emerging culinary destination in the Philippines. (JME/MND)
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