A Sweet Collaboration for a Sustainable Future!

Golden Prince Hotel & Suites is proud to team up with the Pastry Guild of Cebu in this year’s Food Summit 2025PH, a flavorful celebration of innovation, creativity, and community-driven food solutions!

Our in-house pastry chef, Lloyd, and Chef Aisha from Philchoco, together with other talented chefs, showcased proudly Cebuano-crafted confections created in Golden Prince’s pastry kitchen and inspired by local produce from farmers and fisherfolk across the region.

From field to kitchen, this collaboration highlights farm-to-dessert innovation, blending tradition with ingenuity like the unexpected yet delightful Tilapia Polvoron, Cold Tableya Taho, and Breadfruit Pudding, all of which stirred curiosity and sparked conversation. Who would’ve thought fish, tableya, and breadfruit could turn into something this good?

With the Pastry Guild of Cebu’s artistry and Golden Prince’s platform for local talent, we’ve shown what’s possible when culinary excellence meets purpose: sourcing directly from cacao farmers, integrating root crops into desserts, and exploring underutilized ingredients like tilapia. All as part of a bigger mission to support sustainable sourcing and elevate Filipino flavors.

As overall chair of Food Summit 2025PH, Mr. Benedict Y. Que’s vision to connect the broken dots and build a resilient food system has now come to life, made possible with the strong support of the LGU and the collaborative spirit of stakeholders.

Congratulations to the entire Guild, our kitchen creatives, and the passionate minds behind this sweet collaboration! Let’s continue to push boundaries and craft meaningful food experiences with one sweet creation at a time.

Padayon sa Kalambuan, Pastry Guild of Cebu & Golden Prince Hotel!