Jauhn Etienne Villaruel

Article (news)

Anna Cerezo

ABS-CBN News

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761866011961cropped-viber_image_2025-10-30_23-47-28 (1).jpg" style="width:960px" class="fr-fic fr-dib"/>Filipino-British Chef Josh Boutwood. Anna Cerezo, ABS-CBN News</div><div> </div>MANILA — Before making culinary history, Filipino-British Chef Josh Boutwood had a moment of doubt.His restaurants Ember, The Test Kitchen, and Juniper had all earned their place in the Michelin Selection — a triumph by any measure. But when Helm was yet to be called, he feared the “most personal” of his creations had been left behind.<div><a href="https://www.abs-cbn.com/lifestyle/food-travel/2025/10/31/michelin-guide-launches-first-ever-ph-selection-108-restaurants-make-the-cut-0705">Michelin Guide launches first-ever PH selection: 108 restaurants make the cut</a></div>“When one-stars were being given out, I see all my friends getting up, I thought wait they skipped H in the alphabet. I texted my wife, I think I don’t have it,” he said in an interview held after the Philippines Michelin Guide ceremony held in Pasay City, Thursday.Then came the twist— Helm was recognized as the the first and only restaurant in the Philippines to earn two Michelin stars.“It was an extreme surprise. I did not quite believe it. My heart was pounding,” he recalled.The chef described the restaurant as a reflection of how he believes guests should experience food — where every plate tells a story, and each bite is an edible narrative that lingers long after the meal ends.“It is a true representation of how we like guests to enjoy. It runs thematic menu and those menus are experiences on their own,” he said. “We try very hard to create memories for the guests. To relive those moments and experience it again and again.”Boutwood draws inspiration from the Philippines’ rich and varied palate, which he says has shaped Helm’s creative direction.“We have so many influences of culture we have become a very discerning culinary culture for the past decades. I think we are one of the most advanced eaters. We have so many influences in our personal cuisine.”While nothing can replace the warmth of home-cooked nostalgia, he strives to give diners a new kind of dining experience — one found in discovery and surprise.Thus the menu of Helm is ever-evolving. Every few months, themes vary, from innovative dishes based on colors to timelines, and cinema.“To this day no one can beat your lola’s adobo or that. That is going to be the case. But what we try to give them a new experience,” he explained.“We cannot replicate that experience of your lola’s cooking but we can give them a new experience they won’t have again.”Earning two Michelin stars may have placed Helm among the world’s elite, but Boutwood remains steadfast in his roots — honoring the same kitchen principles that helped put the Philippines on the global dining map.“We are not going to change anything,” he emphasized. “We will continue using the best ingredients, cooking to the best of our abilities, executing them well, and crafting experiences.”

Before making culinary history, Filipino-British Chef Josh Boutwood had a moment of doubt.

Before making culinary history, Filipino-British Chef Josh Boutwood had a moment of doubt.

Chef Josh Boutwood says Helm’s two Michelin star distinction 'unexpected'

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Chef Josh Boutwood says Helm’s two Michelin star distinction 'unexpected'

Anna Cerezo,

ABS-CBN News

Published October 31, 2025 07:16 AM PHT

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Updated October 31, 2025 11:24 AM PHT

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