Chef Josh Boutwood Calls Helm's Two Michelin Stars 'Unanticipated'

A Culinary Journey of Passion and Innovation

Filipino-British Chef Josh Boutwood has carved a unique path in the world of gastronomy. Known for his work at Ember, The Test Kitchen, and Juniper, all of which have been recognized by the Michelin Selection, he has always aimed to create memorable dining experiences. However, there was one project that stood out as particularly personal — Helm.

Before the announcement of the Philippines' first-ever Michelin Guide selection, which included 108 restaurants, Boutwood faced a moment of uncertainty. He had high hopes for Helm, but as the one-star awards were being given out, he couldn't help but feel left behind.

"I thought they skipped H in the alphabet," he shared during an interview held after the Michelin Guide ceremony in Pasay City. "I texted my wife, I think I don’t have it."

But then came the unexpected twist — Helm was awarded two Michelin stars, making it the first and only restaurant in the Philippines to receive such recognition.

"It was an extreme surprise. I did not quite believe it. My heart was pounding," he recalled. This achievement marked a significant milestone in his career and solidified Helm's place among the elite in the global culinary scene.

The Philosophy Behind Helm

Boutwood describes Helm as more than just a restaurant; it's an experience. Every plate served at Helm tells a story, with each bite offering a narrative that lingers long after the meal ends.

"We try very hard to create memories for the guests. To relive those moments and experience it again and again," he explained. The restaurant's thematic menus are designed to provide unique experiences, allowing diners to engage with food in a new way.

The creative direction of Helm is deeply influenced by the Philippines' diverse culinary landscape. Boutwood believes that the country's rich cultural heritage has shaped its advanced dining culture.

"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."

A New Dining Experience

While nothing can replace the comfort of home-cooked meals, Boutwood strives to offer diners something different — an experience filled with discovery and surprise.

The menu at Helm is ever-evolving, with themes changing every few months. From dishes inspired by colors to timelines and even cinema, the restaurant continuously pushes the boundaries of creativity.

"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 said. "We cannot replicate that experience of your lola’s cooking but we can give them a new experience they won’t have again."

Staying True to Roots

Earning two Michelin stars has placed Helm among the world's top restaurants, but Boutwood remains grounded in his values. He emphasizes the importance of using the best ingredients and delivering exceptional service.

"We are not going to change anything," he said. "We will continue using the best ingredients, cooking to the best of our abilities, executing them well, and crafting experiences."

This commitment to quality and innovation has helped put the Philippines on the global dining map. As Helm continues to thrive, it serves as a testament to the power of passion, creativity, and a deep respect for tradition.