Our Visit to Cebu: Celebrating The Chocolate Chamber and the Future of Philippine Hospitality
Founded in 2012, the International Food & Beverage Association (IFBA) is a global platform connecting hospitality professionals — chefs, hoteliers, restaurateurs, and educators — across countries to promote knowledge exchange, industry collaboration, and professional excellence in the food and beverage sector. Our mission has always been to elevate standards, foster innovation, and build meaningful partnerships across borders. Our recent visit to Cebu, Philippines, where we welcomed The Chocolate Chamber as a Global Corporate Member, was a powerful reminder of why that mission matters.
Why is this visit to Cebu and The Chocolate Chamber significant for IFBA, and what are we most looking forward to?
Cebu captured our attention because it represents something we deeply value — a vibrant intersection of culture, tourism, and culinary creativity. When we look at Southeast Asia’s evolving hospitality landscape, Cebu stands out as a city with genuine potential and authentic culinary identity.
During this visit, our President, Cheong Hai Poh, had the privilege of discovering Cebu’s emerging hospitality talent, strengthening our international network through local collaboration, and witnessing first-hand how concepts like The Chocolate Chamber are proving that local craftsmanship can earn global recognition. For us, this is exactly what IFBA exists to support.
How does this visit strengthen Cebu’s position in the global food and beverage industry?
We believe Cebu already has everything it needs to become a leading culinary destination in Southeast Asia. The food heritage is rich, the hospitality professionals are passionate, and the tourism industry is growing with real momentum. Cebu has the people, the culture, and the culinary heritage to become a recognised hospitality destination in the region — and we intend to help make that a reality.
Through our global network spanning Europe and Asia, we are creating opportunities to introduce Cebu’s culinary culture to international hospitality professionals, forge partnerships between local businesses and global industry leaders, and encourage knowledge exchange in areas such as culinary innovation, sustainability, and service excellence.
Are there plans to introduce IFBA to the Philippine food and beverage landscape?
We are committed to expanding our presence here. The Philippines has a culinary heritage that deserves far greater international recognition, and we see enormous potential in the talent and creativity of Filipino hospitality professionals.
We are exploring a range of initiatives, including culinary knowledge exchange programmes, professional training workshops, international chef collaborations, and participation in global culinary competitions and industry forums. Our goal is to ensure that the Philippines is not just a participant in the global hospitality conversation — but a recognised leader within it.
What potential collaborations between IFBA members and Cebu food businesses could emerge from this visit?
The opportunities are genuinely exciting. We envision international chef exchange programmes, guest chef collaborations in restaurants and hotels, culinary training and mentorship initiatives, and joint participation in global food festivals and competitions. We are also eager to explore how Filipino ingredients can be showcased through international culinary techniques — creating a dialogue between local tradition and global innovation.
For us, the goal is not simply promotion. It is about building long-term, meaningful partnerships that create lasting value for both local businesses and our global network of hospitality professionals.
What are the opportunities to showcase The Chocolate Chamber abroad through IFBA’s network?
The Chocolate Chamber is exactly the kind of concept we are proud to champion globally. It brings together chocolate craftsmanship, storytelling, and culinary creativity in a way that is both distinctly Filipino and universally compelling.
A highlight of our visit was the Casa de Cacao Tour, graciously hosted by Raquel T. Choa — widely celebrated as the Chocolate Queen of Cebu — her son John Paul “JP” Choa, a gifted cacao artist, and Edu Pantino, COO and cacao educator, whose dedication to sharing the story of Philippine cacao adds a powerful educational dimension to The Chocolate Chamber‘s mission. During the tour, IFBA President Cheong Hai Poh and Dereck Lee, Honorary President of the International Bartenders Association, had the pleasure of sampling the local sikwate and the beloved Cacao Loaf — an experience that left a lasting impression on both of them.
Through our network, we see clear pathways to showcase The Chocolate Chamber internationally — through chocolate tasting and masterclass experiences, culinary showcases at international hospitality events, collaborations with global pastry chefs and chocolatiers, and participation in international culinary exhibitions and conferences. We want the world to experience what Philippine cacao and chocolate craftsmanship have to offer.
What role can The Chocolate Chamber play in Singapore and across Asia-Pacific?
We believe The Chocolate Chamber has the potential to become a true ambassador for Philippine cacao across Asia-Pacific. In markets like Singapore, where demand for authentic, premium artisanal experiences continues to grow, there is a genuine appetite for what The Chocolate Chamber represents.
Through our network, we are working to introduce Philippine cacao to international hospitality markets, facilitate partnerships with hotels, pastry chefs, and culinary schools, and ensure that Philippine chocolate is positioned as a premium product on the international stage. The work of Raquel T. Choa, JP Choa, and Edu Pantino exemplifies the kind of passionate, world-class craftsmanship and education that deserves a global audience — and we are committed to helping tell that story.
During this visit, we are meeting chambers of commerce, HRRACI, CATOS, tourism leaders and business communities. What outcomes do we hope for from these engagements?
We came to Cebu not just to observe, but to engage and to listen. Our meetings with the Cebu Chamber of Commerce, Mandaue Chamber, Lapu-Lapu Chamber, Rotary leadership, HRRACI, CATOS, and local business and tourism leaders were among the most valuable parts of our visit.
We came away with a clearer understanding of Cebu’s ambitions and a stronger foundation for collaboration. Our hope is to encourage ongoing knowledge exchange between international and local professionals, support culinary tourism initiatives, and contribute to positioning Cebu as a regional hospitality hub. These are not short-term goals — we are here to build relationships that last.
If we return to the Philippines in three years, what progress would we hope to see?
We hope to return to a Philippines that the world is talking about — a country whose cuisine, ingredients, and hospitality professionals are celebrated on the global stage. We want to see Cebu recognised as a premier culinary destination in Southeast Asia, with stronger international collaborations, a thriving culinary tourism sector, and Filipino talent leading conversations in the global industry.
The visit by IFBA President Cheong Hai Poh, alongside Dereck Lee of the International Bartenders Association, and the warmth with which we were welcomed by Raquel T. Choa, JP Choa, Edu Pantino, and the wider Cebu hospitality community, has only deepened our commitment to this journey. Philippine cacao, in particular, deserves a prominent place in the world’s chocolate story — and we are proud to be part of the effort to get it there.
The Philippines has the ingredients. Together, we will ensure the world takes notice.
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