What will the F&B scene look like in 2026? Food experts make big predictions

Intentional eating

Aaron Isip, the chef behind the MICHELIN-starred Kasa Palma, and Marvin Agustin, the celebrity restaurateur who owns COCHI with a MICHELIN Bib Gourmand, see Filipinos eating more thoughtfully in 2026.

"They will eat with less excess and more intention, with a stronger focus on provenance, seasonality, and respect for the product," Isip told PhilSTAR L!fe. "Diners will seek food that feels grounding and emotional, rooted in culture and memory, but expressed in a modern, lighter way."

Agustin explained how Pinoys may opt for intentional eating this year. "Hindi lang masarap na pagkain—dapat may kuwento at may pinanggagalingan."

Health-conscious

For Chef Chele Gonzalez, who has two MICHELIN-starred restaurants Gallery by Chele and Asador Alfonso, Filipinos would still want to go out and dine, but they may pay more attention to health and portions this time around. "I see them preferring to eat less and becoming more conscious about health and portions. Restaurants may end up adjusting prices but still remain competitive with smaller plates," he said.

Tender Bob's, Kettle, and Fireside chef Chiloy Santos also expects to see more healthy options in restaurants and cafes this year.

Rich Sanz, the CEO of Senshin Hospitality Group behind Japanese crowd favorites Inari Sukiyaki and Katsudonya Saiko, sees Filipino diners "being taste-first but increasingly health-aware, favoring lower sugar, better protein, and functional beverages—as long as flavor is never compromised."

Agustin, meanwhile, thinks that health will still matter, but it won't be as restrictive. "It will be about balance, comfort, at pagkain na nakakagaan ng loob," he said.

Simpler concepts, less on trends

Many food experts think that diners and chefs alike won't lean much on trends but will focus more on simplicity, authenticity, and excellence in 2026.

Santos sees "minimalist concepts cropping up here and there" as Senshin Hospitality Group CMO Maxine Sanz anticipates a rise in affordable concepts, restaurants "driven by strong culinary POVs but designed to be relaxed, accessible, and built for repeat visits rather than special occasions."

According to Agustin, Filipino food will keep evolving, but "in a more confident way: less pa-impress, more heart, more respect for ingredients and technique. Food this year will feel more honest, mas totoo, at mas about sharing moments than chasing trends."

Ana Lorenzana de Ocampo, the president and CEO of Wildflour Hospitality Group, said "nostalgia will likely come into the forefront, with classic recipes revived using better ingredients and refined techniques."

This year, value will matter more than ever. "Brands must either go high with real craft and intent, or go low with strong value, because Filipino diners are becoming far more discerning. Authenticity will continue to beat novelty, as regional flavors and globally inspired street food outperform generic fusion concepts," said Rich. "Copycat concepts without craft and authenticity will no longer work—same product, same design, TikTok or Instagram bait. Manila is crowded—diners are now looking for genuineness plus discipline."

Bryan Kong, the Director of Fermentation at MICHELIN Selected Now Now Canteen, noticed that Filipinos are now gravitating toward ideas that feel fresh yet familiar. "Novelty alone is no longer enough. They want authenticity, quality, and consistency," he pointed out. "By 2026, I think that more successful Pinoy concepts emerge when they are less about chasing trends, but more about refining identity and contributing meaningfully to our dining culture."

Mama Lou's CEO David Sison expects dining out to be a "more deliberate experience, where hospitality and trust define true value." 

"In 2026, the brands that endure will be those that elevate the everyday through discipline, consistency, and quiet excellence. Familiar food, done with care and authenticity, will create deeper emotional connection than fleeting trends," he predicted. 

Maxine believes that in 2026, the trust of Filipino foodies "will shift toward word-of-mouth and community-driven user-generated content as diners become more discerning and place greater value on real experiences over heavily sponsored or overly polished content."

Smaller menus

Smaller menus will also likely dominate the F&B scene this year.

"Dining will lean more experiential—smaller menus, tighter execution, mas personalized na service," said Agustin.

"Smaller menus and sharper identities will define successful brands, with operators choosing focus and consistency over variety, allowing execution, value, and quality to shine," added Maxine.

Filipino food forward in a 'MICHELIN-era dining culture'

2026 will be a "very exciting" year for the food industry following the release of the MICHELIN Guide in the country, according to F&B experts.

Gonzalez sees a lot of restaurants focusing on "levelling up as they try to be in the guide." He pointed out, "The F&B scene has seen the power of being MICHELIN-awarded and its impact on the business, too."

Rich noted that the Philippines has entered a "MICHELIN-era dining culture," predicting that there may be "more pop-ups, chef collaborations, and test-kitchen concepts as chefs and restaurant groups experiment before scaling."

For John Kevin Navoa, the chef and co-founder of MICHELIN-starred Hapag, there may be "more restaurants opening and continuing to push Filipino dining forward. A good example of this is the recent opening of Liyab and Flow—I expect great things from them as we move forward."

Chef Miggy Cabel Moreno—who owns MICHELIN Bib Gourmand restaurants Cabel that offers Filipino heritage cuisine and Palm Grill that offers authentic Southern Mindanaoan cuisine—said that with Filipino food being elevated to a global standard, "the diversity of our dining landscape has been brought into the spotlight."

"As a regional Filipino cuisine advocate, I’ve seen firsthand how more people are now willing to explore and try our offerings without the preconceived hesitations I encountered before the Bib Gourmand. This signals that now more than ever, diners are open to trying something they’ve never heard of—and are often pleasantly surprised to discover that such food exists," he told L!fe. "In 2026, I envision an even greater regional representation, with Mindanaoan cuisine finally gaining the traction it deserves and becoming part of broader culinary conversations."

De Ocampo echoed this, predicting that "Filipino heirloom recipes with ingredients and techniques from lesser-known provinces will come into the spotlight and have their moment."

"I am hopeful for a tastier 2026, where the food industry not only survives but thrives," she added.