Now in its second year, the culinary competition brings together talented chefs from across the region to celebrate and elevate Italian gastronomy

KUALA LUMPUR, MALAYSIA – The Barilla Pasta Championship Asia 2025 has concluded its exciting Grand Final in Kuala Lumpur, Malaysia. In an intense competition featuring the region’s most promising chefs, Chef Aaron Joseph Gulinao of the Philippines emerged as the Asia Final Champion.

Organised by Barilla for Professionals, the championship provides chefs with a platform to hone their skills, exchange ideas, and expand their networks globally, reflecting Barilla’s commitment to inspiring and empowering food professionals in the region.

At the heart of the championship is Barilla’s signature pasta, crafted from a high-quality semolina blend that gives it a consistent quality and al dente texture. Drawing on a legacy of over 145 years of pasta-making expertise, it provides chefs with a reliable base for their creations.

“At Barilla, we take pride in inspiring and supporting food professionals across Asia to showcase and elevate their Italian gastronomy craft,” said Chef Andrea Tranchero, Executive Chef of Barilla Asia Pacific. The region is home to an abundance of exceptionally talented chefs, and I am truly energised by the creativity and enthusiasm we have seen. It was exciting to see how the chefs embraced the Italian culinary traditions and reinterpreted them in fresh, innovative ways, each bringing their own unique flavours and experiences.”

During the national selections in China, Japan, India, the Philippines, Vietnam, South Korea, Malaysia, and Singapore, participants showcased their skills, creativity, and mastery of Italian cuisine, with a focus on delivering their signature pasta recipes. After clinching the title of National Winner in each country, the finalist chefs received recipe guidance from Chef Andrea to further refine their signature dishes for the Grand Final.

With the Grand Final hosted in Malaysia, Chef Aaron refined his winning dish – Spaghetti in Alaminos Longganisa Ragu with Smoked Kesong Pu9 – for the city. The dish is based on the classic carbonara recipe with a Filipino twist, inspired by his wife’s love for Alaminos Longganisa, a Filipino pork sausage from Alaminos, Pangasinan. 

To cater to local dietary preferences, Chef Aaron substituted the base of the traditionally pork-filled Alaminos Longganisa sausage with beef instead. Paired with smoked kesong puti mousse, a cheese from Chef Aaron’s hometown in Bulacan, and garnished with calamansi zest and crispy chicharon, the dish brings local flavours with depth and richness that appeal to all.

The dish impressed a prestigious jury of award-winning chefs and culinary experts from across Asia, including Nicola Filippi, Associate Director of Global Food Service for Barilla Group; Chef Andrea Tranchero, Executive Chef of Barilla Asia Pacific; Chef Pele Kuah, Deputy President of Professional Culinaire Associate (PCA) of Malaysia, and Prof. Patrick Siau, Head of Department of Culinary and Food Studies, Sunway University. Their combined expertise brought a wealth of international and regional perspectives, leading to the selection of Chef Aaron’s dish for its superior technique, refined presentation, and elevated flavour.

Chef Aaron began his culinary journey at the Marriott Hotel in Manila, starting as a trainee before working his way up to a regular position. He is currently a Demi Chef at Westin Manila, a sister company under the Marriod group. With nine years of experience in professional kitchens, Chef Aaron’s culinary journey is a testament to passion and the pursuit of excellence, and Barilla has long been a staple in his kitchen.

“Winning the title of Barilla Pasta Champion has been a great honour and a dream come true. I am deeply proud and truly grateful that the judges appreciated my take on Italian cuisine, inspired by Filipino flavours that are very close to my heart,” said Chef Aaron. “This recognition inspires me to keep pushing boundaries and to explore the endless possibilities of pasta and Italian cuisine. I cannot wait to deepen my knowledge in Parma, learn from some of the best chefs in the world, and bring those experiences back to my own kitchen.”

Joining Chef Aaron on the winner’s podium were Chef Jung Chul Lee of South Korea, who claimed the silver award, and Chef Felix Chong of Singapore, who secured the bronze title and the Media’s Choice Award, a new recognition evaluated by attending regional media.

All three top winners will embark on an exclusive, all-expenses-paid culinary tour to Parma, Italy – the UNESCO Creative City for Gastronomy and the home of Barilla – where they will engage with top chefs and industry leaders. Each of the top three finalists will also take home cash prizes of up to €3,000.

This year’s edition concluded in spectacular fashion at the prestigious Sunway University School of Hospitality and Tourism Management in Kuala Lumpur, Malaysia. The campus provided the Championship with state-of-the-art kitchen facilities for the finalists. As part of the partnership, culinary students provided support for the finalist chefs, gaining invaluable exposure as the next generation of culinary professionals.

“We are thrilled to celebrate the incredible talent of this year’s national winners and congratulate Chef Aaron on his well-deserved victory,” said Chef Andrea. “Barilla remains committed to collaborating with chefs in the region to create recipes that truly resonate with pasta-lovers across Asia. We look forward to sharing our passion for Italian gastronomy with more chefs and diners across Asia.”