By Tito Mike
The 30th edition of the Cagayan de Oro Hotel and Restaurant Association’s (COHARA) Kumbira culinary show and live competitions ended with a bang as local establishments dominated the Professional and Student Categories.
Limketkai Luxe Hotel topped the Professional Division with seven (7) gold, nine (9) silver, and nine (9) bronze medals for a total haul of twenty-five (25) medals.
This year’s performance improved further from the five (5) gold, nine (9) silver, and four (4) bronze medals or eighteen (18) total medals from 2025 which nevertheless still garnered Limketkai Luxe the overall championship in the Professional Division.
“This victory reflects the passion, creativity, teamwork, and dedication of our talented culinary team, whose outstanding skills and commitment to excellence shone through every competition. Each award earned represents countless hours of preparation, innovation, and the pursuit of culinary perfection,” said Limketkai Hotels & Restaurant Vice President and Limketkai Luxe Hotel General Manager Jerome de la Fuente.
The Limketkai Luxe Baristas dominated the Regional Coffee Concoction – Northern Mindanao Competition where Mark Anthony D. Respito (Gold), Prince John Moreno (Silver), and Dane Michael Camaro (Bronze) finished 1-2-3 in the podium.
Bartenders Ian Vic Caipang (Gold), and Prec Jade Gulandrina (Silver) finished on top of the Regional Bartending/Flairtending Competition.
Other Gold Medal/Champion finishers were Zaira T. Simon (Kumbira Masters/Chef Master); Errol Franco Salon (Champion/Bed-making Challenge by Uratex); Andy Moreno & Joel Onod, Jr. (Gold/Buffet Table Floral Centerpiece-Coconut Harmony); and Melinda Morales & Cendy Clair Rocero (Gold/Regional Dessert/Kakanin-Puto Maya & Sikwate).
Adding to the hotel’s impressive achievements, Limketkai Luxe Hotel secured its second consecutive championship in the Uratex Bed-Making Challenge at Kumbira 2026 in Cagayan de Oro City, with Errol Franco Salon representing the hotel in the competition. This back-to-back victory highlights the hotel’s continued commitment to excellence in hospitality, showcasing not only its culinary expertise but also the exceptional skills and versatility of its team members.
Silver Medals were also garnered by the following: Emelie F. Lumilang (Cake Master); Perlito Edrolin & Ryan Sabanto (Bread Showpiece-Harvest); Cindy Claire Rocero, Nico Lorenzo C. Aparte, and James Albance (Klasika/Moderna Kulinarya-Flavors of Mindanao); Jomar Mamaran and Kristel Theresse Daayata ( Best Regional Traditional/Modern Recipe & Technique); Elver John Esquillo (Regional Fruit Flambe-Ripe Mango/Jackfruit); James Harold Chua (Regional Pica-Pica/Mindanao Pica-Pica); Chillo Berago, Maria Teresa Edrolin, & Cherlie Gallosa (Wedding Cake-All White, and Kissarnie Espra & Chillo Berago (Regional Creative Cake Decorating).
Not the least, seven others made it to the podium as Bronze Medalists: Emelie F. Lumilang (Pastry/Kumbira Cake Master); Jhon Crisvelle A. Alimoren (Brew Master); Ritchmond L. Bote (Bar Master); Den Matthews Sumicad (Latte Art Master); Aries Lim & Gaben Maandig (Best Pinoy Baon Challenge); Rafael Nico Abugho & Jose Christian Uy (National Food Showdown/Best Regional Ingredients, Tabon-Tabon); Lael Jhun P. Diaz (National Food Showdown/Regional James & Preserves-Banana Lakatan); and Nova Shellon Degdagan, Elver John Esquillo, & Karl Marlon Pogoy (National Food Showdown/Regional Table Setting for 2-Mindanao Modern).
Although the following did not make it to the podium, they were recognized with a Diploma for their meritorious performance in their respective events:
Ghandi Raagas (Kitchen/Kumbira Chef Master); Kissarnie Espra and Mark Goyala (Pastry/Pasalubong (Tinagbuan) with Packaging); Jhon Crisvelle Alimoren (Bar/Kumbira Latte Art); Ludivic Retorte and Jack Jacot (Kitchen/CDO Foodsphere Brand Competition/Theme: Tadyang to Table).
Diploma award represents a meritorious achievement that meets standard judging criteria, ranking just below the podium finish medals (Gold, Silver, and Bronze). It acknowledges good execution, hygiene, taste, presentation, or skill proficiency, proving that the participant performed at a competitive level validated by professional master chefs and judges.
Not to be outdone, Liceo de Cagayan University’s School of Business, Management, and Accountancy(SBMA) reigned supreme in the Student Division with five (5) gold, three (3) silver, and six (6) bronze finishes.
From Wedding Cake and Regional Pica-Pica to Regional Creative Cake Decorating and Regional Bartending/Flairtending, Tourism and Hospitality Management (TMHM) students under the Junior Tourism and Hospitality Management Association of the Philippines (JTHMAP) showcased artistry across all 17 categories—including Klasika/Moderna Kulinarya, Regional Fruit Flambe, and Best Regional Traditional/Modern Recipe.
“The three-day celebration of culinary excellence has come to a close, and School of Business, Management, and Accountancy(SBMA) stands tall among the best,” Liceo said in a social media post. “At the KUMBIRA 2026 Awarding Ceremonies, the hard work, dedication, and talent of Tourism and Hospitality Management (TMHM) students under Junior Tourism and Hospitality Management Association of the Philippines (JTHMAP) were recognized as champions on a stage that celebrates the finest in tourism and hospitality.”
“This championship belongs to every participant who poured their heart into their craft, every mentor who guided the way, and every supporter who believed in the journey. It is a testament to the values that define the Licean spirit: resilience, excellence, and unity,” it added.
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My experience with high-pressure competitions is usually different because I prefer smaller teams. This particular scenario seemed a bit too crowded for maximum performance.
The competitors learn to perform under stress, which is a daily occurence in kitchens they will work in the future.