Barilla has been a name synonymous with Italian pasta for over a century. But beyond being a global pasta powerhouse, the brand embraces an even deeper mission: to inspire and celebrate the artistry of pasta. This year, the Barilla Pasta Championship Asia 2024 brought that vision to life in an extraordinary way-unifying the vibrant culinary traditions of Southeast Asia with the enduring legacy of Italian cuisine.
Held in the Philippines, De La Salle-College of Saint Benilde hosted the championship, which turned out to be more than just a competition – a celebration of creativity, passion, and community. Over six months, more than 250 chefs from across Southeast Asia showed their innovative interpretations of pasta. The recipes involved were stories brought to life through food, with every plate a canvas and pasta the superstar.
On World Pasta Day, the culmination was performed with eight of the region’s most talented chefs competing head to head for top honours. From China to Vietnam, Korea to Singapore, each finalist represented their nation’s unique culinary identity while paying homage to pasta’s universal appeal.
Sublimation of Climate, Chef Seigo Fuchigami of Japan, was crowned the champion after the dust settled and the aromas lingered. Testament to innovation and technical precision, his creation wowed the judges and spoke to the spirit of the competition—celebrating pasta as a bridge between tradition and modernity.
Singaporean Chef Terence Chuah took the silver with his rich and indulgent Braised Duck Leg Pasta, while Malaysian Chef Jimmy Loi secured bronze with his bold Har Mee Spaghetti-a flavorful ode to Malaysian cuisine.
This was then judged by a panel of culinary masters: Andrea Tranchero, the executive chef for Barilla Asia Pacific; Andrea Alfieri, global food service director at Barilla; Margarita Marty, chairperson of the Culinary Arts program at De La Salle-College of Saint Benilde; and Masakatsu Ikeda, renowned food journalist.
For Chef Andrea Tranchero, the competition was more than a display of culinary skill. “It’s inspiring to see pasta transformed by Southeast Asia’s rich traditions,” he remarked. “This championship celebrates the versatility of pasta, and we’re thrilled to take these talented chefs to Italy, where they can immerse themselves in Barilla’s craft and the soul of Italian food.”
Chef Margarita Marty was also proud to host the event. “This partnership with Barilla really fits in well with our goal of being a world-class culinary institution. Our students were able to see firsthand how creativity and passion at work elevate culinary arts and inspire the next generation of chefs.
At its heart, the Barilla Pasta Championship Asia is a reflection of the mission of Barilla: to bring people closer to the joy of good food. Founded back in 1877 as a small bread bakery in Parma, Italy, today Barilla has become a leader worldwide in pasta, advocating the Mediterranean Diet as well as sustainable and wholesome nutrition.
Indeed, the inspired pasta dish of Chef Seigo Fuchigami reminds us that pasta is a medium of connection to creativity and culture. From Italy to Southeast Asia, this love for pasta remains unhampered, for with innovation and some traditions, borders are not really barriers.
Here’s to pasta, the most timeless symbol of togetherness and taste.
Content by: Samanvitha Rao
