Juan Carlo Triumphs at Culinaire 2025 with Culinary Masterpieces:
Best Booth, People’s Choice Awards, and Critics’ Choice Awards.
The SMX Culinaire 2025: Canvas Reimagined transformed the SMX Convention Center Manila into a grand stage where cuisine, art, and design converged. On August 19, Juan Carlo The Caterer emerged as the night’s most celebrated participant, sweeping seven out of eight awards including Best Appetizer, Best Main Course, Best Dessert, and Best Booth.
What set Juan Carlo apart was its bold collaboration with artist Katrina Cuenca and event stylist Gideon Hermosa. Cuenca’s abstract sculptures, known for their flowing forms and layered dimensions, inspired the menu’s visual and conceptual direction. Meanwhile, Hermosa—one of the Philippines’ top wedding stylists—transformed Juan Carlo’s booth into an immersive gallery, turning every plate and design element into part of a living canvas.
Juan Carlo’s big moment this year was not only their sweeping win but also the unforgettable dishes that captivated both the judges and the crowd. Each creation told a story—of artistry, innovation, and love for Filipino flavors—translating Juan Carlo’s culinary philosophy into exquisite plates.
The evening opened with their award-winning appetizer, Alab ng Sining. A bold and luxurious dish, it showcased heritage ingredients like Bayambang red onion and Benguet native potato, elevated with indulgent A5 Wagyu and foie gras, then delicately crowned with edible gold. Served with a thin paper cover hidden by a dome crown, it is put to flame right before your very eyes to reveal a delicately plated culinary wonder. It was a statement piece, reflecting both tradition and sophistication.
For the main course, Hugis, Juan Carlo drew inspiration from the fluid motion of fish, presenting a masterpiece that highlighted the richness of Philippine produce. Infused with Batangas kapeng barako, accented with Tagaytay pineapples, and brightened with Baguio strawberries, it was a harmonious fusion of local flavors in a fine-dining presentation.
The finale came with the dessert, Hiyas ng Kalikasan—a poetic celebration of the Philippines. Cebu mangoes, Pangasinan corn, Quezon coconut, and Silang honeycomb came together in a jewel-like creation that delighted the senses and paid tribute to the country’s natural abundance.
Beyond their technical mastery, these dishes resonated because they celebrated culture and identity. Each plate was both a feast and a narrative, underscoring Juan Carlo’s mastery of transforming dining into an immersive, memorable experience.
With these wins, Juan Carlo not only dominated Culinaire 2025 but also reaffirmed their place as a trailblazer in elevating Filipino catering to world-class artistry.
By weaving Cuenca’s visual artistry with Hermosa’s transformative styling, Juan Carlo turned its three-course menu into a full sensory masterpiece. Their collective triumph at Culinaire 2025 reaffirmed Juan Carlo’s reputation as the country’s premier caterer—where gastronomy, art, and design meet in perfect harmony.
Photos by Nice Print Photo.
