This year brings a milestone achievement for the Philippines as the country takes over the chairship of the Association of Southeast Asian Nations (ASEAN).
The Department of Social Welfare and Development (DSWD), representing the Philippines, is also accorded the honor of being the chair of the ASEAN Socio-Cultural Community (ASCC), one of the three pillars of the regional body.
In preparation for its hosting of the 35th ASCC council meeting, the DSWD has taken the opportunity to prepare for meaningful policy discussions, as well as a showcase of Filipino culture, including the culinary arts.
As distinguished delegates from across Southeast Asia prepare to gather in Manila, the spotlight for the ASCC would be a welcome dinner from a female chef whose culinary artistry has long celebrated Filipino excellence—Florabel Co Yatco.
Handpicked by the DSWD chief as the head chef for the welcome dinner of the ASCC Council, Chef Florabel will helm an evening designed not only to nourish but also to foster warmth, connection, and cultural appreciation among ministers and officials from across the region.
Complementing this elegant opening event is another culinary showcase the following evening—the Gala Dinner at the National Museum of Natural History on March 5, with food prepared by renowned Filipina chef Jessie Sincioco.
Together, the two celebrated chefs – Chef Florabel and Chef Jessie — will present a seamless narrative of Filipino hospitality in the ASCC gathering.
Chef Florabel’s love affair with culinary arts
Long before Chef Florabel became a household name in the Philippine culinary scene, her passion for food was already evident.
As a teenager, she baked homemade cookies and cakes to sell to friends and family—an early sign of both entrepreneurial spirit and culinary talent.
Chef Florabel’s skills sharpened further during her time as a Hotel and Restaurant Management student at the University of Santo Tomas (UST), where she excelled and won various culinary competitions.
After graduation, she began her professional journey at Via Mare, then one of the country’s most prestigious dining institutions. Her dedication soon led her to Le Soufflé, where she achieved the remarkable feat of becoming an executive chef at just 23 years old.
For the upcoming welcome dinner on March 4 at the Centro de Turismo, Chef Florabel will craft a menu that reflects both sophistication and cultural authenticity.
Chef Florabel’s thoughtfully curated menu highlights the richness of Filipino flavors—from Mini Chicken Inasal Skewers and Kare-Kare on prawn crackers to Salmon Belly Sinigang, Lamb Adobo, and grilled tiger prawns with crab fat sauce.
Desserts such as suman latik with Batangas tsokolate and queso de bola cheesecake promise a sweet finale rooted in tradition.
Asst. Secretary Irene Dumlao, the DSWD spokesperson, expressed full confidence in the celebrated chef’s ability to deliver a memorable culinary experience.
“Chef Florabel is truly one of the best chefs in the Philippines, with the talent, experience, and passion to showcase our cuisine at the highest level. We are confident that she will provide a dining experience that our ASEAN VIP guests will not only enjoy but remember,” DSWD Asst. Secretary Dumlao said on Tuesday (March 3).
The welcome dinner will bring together the ministers from Brunei, Indonesia, Singapore, Cambodia, Lao PDR, Malaysia, Myanmar, Thailand, Timor-Leste, Vietnam, and other national officials—an informal yet meaningful setting intended to build rapport ahead of formal deliberations.
Chef Jessie’s passion for gastronomic creativity
Equally distinguished, Chef Jessie brings decades of culinary excellence and international-level experience to the Gala Dinner at the National Museum of Natural History.
An insatiable passion for gastronomic creativity and an unwavering pursuit of perfection define Chef Jessie’s remarkable journey.
From winning the grand prize at The Great Maya Cookfest in 1983, she steadily rose through the ranks to become the country’s first Filipina Pastry Chef in 1990.
Her career is marked by numerous accolades, including multiple awards at Chefs on Parade and two L’Assiette d’Or honors, testaments to her exceptional skill and refined taste.
In 2009, Chef Jessie founded JCS Gastronomie Inc., which oversees the acclaimed Chef Jessie Rockwell Club and Chef Jessie’s Place, both known for masterful European, American, and Asian cuisine. Her menus often pay homage to Filipino heritage as well, featuring beloved delicacies such as Bulacan sapin-sapin paired with Kapeng Barako or salabat.
Chef Jessie’s expertise in high-profile dining is equally noteworthy. She was personally selected to cook for His Holiness Pope Francis during his 2015 visit to the Philippines and later led the gala dinner for the ASEAN Summit in 2017, demonstrating her exceptional ability to serve world leaders with precision and grace.
“Chef Jessie’s long history of preparing meals for heads of state, global leaders, and other distinguished guests makes her exceptionally suited to lead the Gala Dinner,” Asst. Secretary Dumlao emphasized.
Showcase of Filipino Hospitality
As delegates gather around the table across both evenings, the experience will offer far more than exquisite cuisine.
With Chef Florabel setting a warm, welcoming tone and Chef Jessie delivering a grand culinary finale, the ASCC events intends to introduce the Philippines’ finest talents in gastronomy.
More than meals, the two dinners will serve as cultural bridges—gestures of friendship that reflect the country’s deep-rooted tradition of hospitality. (KB)
