At Culinaire 2025, food was served framed, styled, and celebrated as art. The annual showcase at the SMX Convention Center in Pasay transformed dining into a multisensory experience, pairing the country’s top caterers with Filipino visual artists to prove that cuisine can be as expressive as any masterpiece on canvas.
“Culinaire is about collaboration,” said Shaina Santiago-Moraga, SMX’s director of business development and chairperson of the event. “From our caterers to our designers, suppliers, and internal teams, everyone brought something special tonight. What we’re building here is a community—creative, collaborative, and ready to shape the future of events in the Philippines.”
The theme, “Canvas Reimagined,” set the tone for an evening where gastronomy and artistry came together with ease. Booths resembled galleries, with installations styled to match dishes that highlighted Filipino flavors in inventive ways. Guests, armed with QR codes from a smart registration system, not only sampled the offerings but also voted for their favorites—turning the experience into an interactive celebration of taste and design.
Tourism Secretary Cristina Garcia Frasco, who joined the event, underscored the significance of such collaborations in elevating the Philippines as a gastronomy tourism destination. “Our culinary tradition is not just about sustenance, but about creativity and national identity,” she said. “Through collaborations like this, we prove that Filipino hospitality and cuisine can stand shoulder to shoulder with the best in the world.”
Culinaire 2025 gathered 12 of the metro’s top catering brands, each pushing the limits of creativity. Among them were Via Mare, Conrad Manila, Bizu, Juan Carlo, The Creamery, M Catering, and The Wagyu of Pork, all presenting dishes that went beyond flavor—transforming into edible artworks designed to wow both the eyes and the palate.
Adding a futuristic twist to the evening, SMX also introduced its AI co-host, a new feature that can be integrated into future events held at the venue. Designed to work alongside human hosts, the AI can deliver spiels, guide transitions, and engage audiences in real time—giving organizers a glimpse of how technology can enhance the live event experience.
For the Tourism Promotions Board, Culinaire is also a vital platform for the meetings, incentives, conventions, and exhibitions (MICE) industry. COO Maria Margarita Montemayor Nograles praised SMX for staging an event that “celebrates the richness of Filipino experiences every year” while pushing the industry to greater heights.
But while the announcements of SMX’s nationwide expansion and the importance of MICE loomed large, the real highlight remained the food itself. From intricately plated canapés to elaborate buffet spreads styled like art exhibits, caterers embraced the challenge of turning flavors into visual and sensory narratives. The dishes carried with them a story of heritage, innovation, and community spirit.
As Moraga put it, “This event is an opportunity not just to showcase creativity, but to build strong partnerships for the future.” Culinaire 2025 did exactly that—bringing together chefs, artists, and industry leaders to show that food can be both a feast and a frame, a showcase of Filipino creativity on every plate.
