In 1575, English historian John Hooker wrote: “There is the proverb, the more cooks the worse potage.” An early saying we still use today, this has eventually evolved to the phrase we are familiar with — “Too many cooks spoil the broth.”

We all had fond childhood memories where we offered to assist in the kitchen. But the real reason was to lick the spoons and other cooking implements clean. However, we were often driven away to not cause a distraction — or worse, a mess.

These days, we continue to extend the same generous offer, with genuine intentions to lighten the load from the cooking brigade. But our proposals are not appreciated. The culinary kingdom is a one-person play, it seems.

Visionary Torre Lorenzo Development Corporation chief executive officer Tomas Lorenzo had a mission: to bring together 12 of the country’s most decorated culinarians under one roof. Dubbed as “Chefs on Tour,” the dozen culinary stars headed to Davao to present their very own specialties in celebration of excellence.

Dusit Davao general manager Christoph Kuch made this happen — not just once, but twice! The sterling chosen descended upon Dusit Thani Lubi Plantation Resort and the Dusit Thani Grand Ballroom for two evenings of magical ambiance and gourmet food.

Here they are:

Chef James Antolin, a graduate of the California Culinary Academy, San Francisco, joined the Patina at Melrose Los Angeles, California, under the helm of celebrated chef Joachim Splichal and joined the Four Seasons Hotel, Newport Beach, CA. Chef Sau del Rosario, trained in France, is the author of the book 20 Years of Love and Cooking and the brains behind the popular Sawsaw and Café Fleur. Chef Buddy Trinidad is the chef-owner of Park Avenue Desserts and is the only Filipino Ambassadeur du Pain. Chef Josh Boutwood, with English and Filipino roots, opened his restaurant Alchemy in 2010 and soon became the corporate chef of The Bistro Group.

Chef Tom Bascon initially took on a different career in New York, but flew home to Bacolod to open Bascon Café and then became the executive chef of M Dining. Chef J Brando Santos is the senior sous chef for the Visayas and Mindanao, Unilever Food Solutions, Philippines and is a certified WorldChefs Culinary Competition judge. Chef Jackie Ang Po is the chef-owner of Fleur de Lys and chef Jackie’s Kitchenclass and is part of the Philippine Team for Coupe Du Monde, Mondial Du Pain in France and Juniores Italy. Chef Tatung Sarthou is an award-winning celebrity chef, restaurateur, best-selling cookbook author and popular YouTuber.

Chef Carlo Miguel is the president of The LTB Philippines Chefs Association and culinary director of CloudEats, a tech start-up that operates cloud kitchens and digitally domestic brands. Chef Kenneth Cacho is the country executive chef of one of the top multi-national food companies in the world, Unilever Food Solutions Philippines, and is the only three-time winner of the Best Chef of the Year Award at the prestigious Philippine Culinary Cup. Chef Gilbert Pangilinan rendered his expertise at Nobu in New York and Savoy in London and now heads Kai, Cerveseria, Isogi and The Blue Room in the Philippines. Chef Piya Suthasiri, born and raised in Phuket, Thailand, is the very own executive chef for Dusit Hotels and Resorts in Davao.

Each brought their personal flair into the evening, which featured dishes, namely, Ikomai Tuna Taco with ahi tuna, sriracha and Japanese mayonnaise; Roasted Veal Bone Marrow with pull oxtail brisket atchara, biscocho; Double Chocolate Hazelnut Brownie with vanilla buttercream topped mint opaline; and Hamachi Tartare, a Japanese classic with a twist.

These were joined by Tuna on Nori Crackers with spicy aioli and red radish; Birria Taco with slow-braised beef shortribs, ox tail and beef shank; Apple Religieuse with Kanto Salted Caramel Vodka Creme diplomat, Pistachio Chantilly, soft Caramel and Chocolate feuilletine; and Patotim Bao, shredded soy braised duck with sweet spices served on fried mantao buns.

They were completed by Braised US Angus Short Ribs with soft parmesan polenta, fine herbs gremolata; A Mi, inasal prawns, julienned squid, cuttlefish rice; Aklan Oyster and Bicol Uni Aburi with Japanese Ikura; and Smoked Quail with Burnt Grapes, Brie, Quinoa and Red Wine Reduction.

Each chef had their very own stations, each with their very own specialty which all came together to complete a splendid 12-course feast.