In celebration of Earth Month, we’re spotlighting a group of inspiring Filipino chefs who are making bold moves in the food scene—not just with their flavors, but with their values. These culinary leaders are also at the forefront of spreading the word on food sustainability in the Philippines.

Here are the sustainable chefs you should definitely get to know:

1. Jordy Navarra

One of the Philippines’ most internationally acclaimed chefs, Jordy Navarra is the visionary behind Toyo Eatery, a regular on the Asia’s 50 Best Restaurants list. Chef Jordy is deeply committed to using local ingredients and reducing food waste. At one point, he even removed beef from the menu to help lower the restaurant’s carbon footprint. In 2023, Toyo Eatery earned the Flor de Caña Sustainable Restaurant Award for its forward-thinking practices.

2. Sonja Ocampo

Most people know her for the iconic Cupcakes by Sonja, which has delighted sweet tooths for nearly two decades. But in 2024, Chef Sonja opened By Sonja, a French-inspired café with a strong sustainability mission. The café uses composting methods, sources produce from a family-run farm, and practices a circular kitchen model that minimizes waste—all while still serving up delicious, indulgent treats.

3. Michelle Adrillana

Chef Michelle Adrillana uses her platform to promote food sustainability on a global scale. In partnership with WWF Philippines, she created a sustainable home cooking series, empowering viewers to make eco-friendly meals at home. She also contributed to the cookbook Savour Planet, a collection of recipes that highlights sustainable cooking methods and locally sourced ingredients.

4. Patrick Go

Your Local’s head chef, Patrick Go champions sustainability be encouraging other chefs to use parts of ingredients that are typically discarded. Your local also often builds tasting menus around sustainably sourced seafood from local fisheries. He’s also a passionate advocate for food sustainability, frequently speaking at events and forums around the country.

5. Alex Tan and Mikee Lopez

Partners in food and in life, chefs Alex Tan and Mikee Lopez have said that they are committed to serving sustainable food at their restaurant, Tandem. Their commitment to zero-waste cooking and use of locally sourced ingredients is at the core of their menu. At Tandem, sustainability isn’t just a buzzword, it’s part of the dining experience.

These chefs are changing the face of Filipino cuisine by pushing for local, sustainable ingredients, and using methods that are leading the charge for sustainable dining in the country. They are not only great in the kitchen, they are doing their part to help save the world, too.