Spanish culinary stars line up for Spain Fusion: The Premium Experience in Manila

A high-profile Spanish gastronomy event is coming to Manila this Monday, when Spain Fusion: The Premium Experience will gather some of Spain’s most decorated chefs and food experts at The Westin Manila in Mandaluyong City to promote their country’s agri-food products to key figures in the Philippine food and hospitality industry. The event is organised by Vocento Gastronomía and Foods and Wines from Spain with the aim of boosting Spanish food and drink exports in what organisers consider a strategically important market.

The event will bring together up to 70 invited professionals from the Philippine food sector, including importers, distributors, retailers, chefs, restaurateurs and specialist journalists. On the agenda are showcooking sessions, tastings and masterclasses focused on Spanish products such as extra virgin olive oils, Ibérico cured meats, wines and other selected ingredients.

Leading the culinary line-up are Albert Adrià of Enigma (two Michelin stars, Barcelona), Ricard Camarena of Restaurante Ricard Camarena (two Michelin stars, Valencia) and Chele González of Gallery by Chele (one Michelin star, Manila). Each chef will demonstrate applications of Spanish ingredients and present dishes prepared using those products. Master of wine Fernando Mora will address the diversity of Spanish wine terroirs, grape varieties and production methods, while Rosa Vañó, a pioneer in high-quality extra virgin olive oil production through her label Castillo de Canena, will also join the party. Alfonso Fernández, an internationally recognised olive oil taster, will serve as master of ceremonies. Leading the delegation is Benjamín Lana, director general of Vocento Gastronomía.

The five-hour programme will also include a moderated panel discussion on current trends in Spanish cuisine, with Lana chairing the debate. At the end of the day there’s a reception for attendees and restaurants holding the Restaurants from Spain certification, followed by a gala dinner for VIP guests prepared by the participating chefs. 

The Philippines has been identified as a priority market for Spanish food and drink exports for several reasons. Beyond Manila’s position as one of South-East Asia’s growing business centres, the country shares deep historical and cultural ties with Spain that stem from more than three centuries of colonial presence. That influence is still visible in Filipino cuisine today, with dishes such as paelya (a local adaptation of paella), adobo, escabeche, ensaymada, putsero, lechón asado and empanada all bearing clear Spanish origins. Frying and the use of sofrito as a base are also techniques common to both cultures. Two centuries of maritime trade between the Philippines and Mexico during the Spanish colonial period also facilitated significant exchange of ingredients between East and West through Manila.

Products including wines, Ibérico ham and spirits already enjoy a degree of recognition among Filipino consumers. According to a 2025 Statista consumer report, Filipino buyers place considerable importance on quality, flavour, freshness and health benefits when selecting food products – factors that organisers say align closely with the profile of the Spanish products being showcased.

Spain Fusion: The Premium Experience is a higher end event within the broader Spain Fusion initiative, which has previously taken Spanish chefs and gastronomic experts to various countries as part of efforts to open new export markets for Spanish food and drink producers.

Food Desk

Spain Fusion: The Premium Experience takes place on Monday 20^th April 2026 at The Westin Manila. Attendance is by personal invitation only. For further information about Spain Fusion, visit here.