All eyes are on the Philippines once more as Filipina chef Rhoda Magbitang was crowned champion in the American television series “Top Chef,” season 23. With a four-course meal, she was able to wow Food & Wine Magazine editor-in-chief Hunter Lewis, chefs Eric Ferguson, Camari Mick, Nok Suntaranon, and “Top Chef” alumni Sara Bradley, Joe Flamm, and Stephanie Izard.
The finale episode aired last June 8.
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A toast to it all
The four-course meal that Magbitang prepared includes sweet potato and uni, congee (lugaw), and a twist on tortang talong—grilled eggplant omelet with lap cheong XO and pork belly. And for the final course, she served a modern take on caldereta, a well-loved Filipino tomato-based stew.
“This is a toast to my dad—caldereta braised in liver and vegetables,” Magbitang tells the judges when asked why she chose not to serve dessert. “After we talked about all the courses being a ‘toast to something,’ it was important for me to honor my parents.”
During the final stretch of the competition, she was head-to-head against semi-finalists Sherry Cardoso and Laurence Louie, but ultimately bagged the winning title.
“So f*cking grateful”
Following her win, Magbitang will be taking home the $250,000 grand prize, along with other perks: a feature in Food & Wine magazine, an appearance at the annual Food & Wine Classic in Aspen, a chance to headline her own exclusive dinner at the historic James Beard House in New York, and the opportunity to present at The James Beard Restaurant and Chef Awards in Chicago.
“Incredibly honored to cook with all of these chefs,” Magbitang wrote in her Instagram post, dated June 9. “My heart is at the precipice of bursting wide open every time I look back at this experience. Anything worth doing is worth doing well. I think I did well for myself, no matter the outcome. I gained a whole crazy ass family. So f*cking grateful.”
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Who is Rhoda Magbitang?
Born and raised in Antipolo, Philippines, Magbitang is the oldest of six children. Her love for cooking first began in the family kitchen—inspired by her grandmother, who owned a food stall, and the many traditional Filipino dishes she learned to prepare growing up.
Eventually, she moved to the US at 17, where she initially pursued a career in teaching before enrolling at Le Cordon Bleu in California to follow her true passion. She has worked in prestigious kitchens, which include the Michelin-starred Mélisse, Suzanne Goin’s A.O.C., République, and Bazaar by José Andrés. Later on, she served as the executive chef at Chateau Marmont and went on to lead the culinary team at The Inn at Mattei’s Tavern, Auberge Collection, which was recognized by the Michelin Guide.
To date, she serves as the first female executive chef of CanoeHouse at Mauna Lani, Auberge Collection, and currently resides in Kailua-Kona, Hawaiʻi.
