Peru and Philippines Take Top Honors at 2025 Embassy Chef Challenge

It was a night of global gastronomy and glittering diplomacy as the 2025 Events DC Embassy Chef Challenge took place at the historic Andrew W. Mellon Auditorium, transforming the venue into a vibrant celebration of international culture, cuisine, and camaraderie.

With 34 participating embassies and a sold-out crowd of culinary enthusiasts, this annual event once again proved why it’s one of Washington’s most anticipated cultural experiences.

The 2025 challenge, hosted by DC-based restaurateur and Top Chef alum Spike Mendelsohn, invited guests to sip and sample their way across the world, one embassy at a time. With cultural performances filling the stage and small plates offering bold bites from every continent, the competition reached new heights in both flavor and flair.

People’s Choice: Philippines Captures the Crowd

The coveted People’s Choice Award, voted on by attendees, spotlighted dishes that delighted palates and sparked conversation. The top honor went to Chef Maria Carmel Tagligan and Chef Paolo Penalosa, representing the Embassy of the Philippines, who wowed the crowd with bangus a la pobre, garlic rice, and eggplant salad, a comforting, savory dish that embodied homegrown flavor and culinary technique.

Second place was claimed by Chef Bandar Alhenaki of the Embassy of Saudi Arabia, whose lamb kabsa and syrupy basbousa proved a hit. Rounding out the top three was Chef Dr. Michaele C. Samuel of the Embassy of Grenada, whose calypso mango shrimp salad delivered island vibrancy with every bite.

Judges’ Choice: Peru’s Ravioli Reigns Supreme

On the judging side, a panel of culinary notables, including Chef Eric Adjepong, food writers Lenore Adkins, Tim Ebner, and Tierney Plumb bestowed the Judges’ Choice Award on the evening’s most refined and innovative dishes.

Taking top honors was Chef Michael Ciuffardi of the Embassy of Peru, who presented Seco Norteño Ravioli, a stunning fusion of traditional Peruvian flavors with Italian finesse, featuring cilantro-braised beef tucked into handmade pasta over a silky loche squash emulsion.

Second place went to Chefs Xianglin Zhu, Wen Su, and Wenhui Jia from the Embassy of China, whose pineapple sweet and sour shrimp and osmanthus-scented lotus root threads cake offered delicate balance and culinary artistry. In third was Chef Ilham Achmakou of the Embassy of Morocco, whose pastela with chicken and almonds combined savory, sweet, and spice in a flaky, fragrant package.

Best Beverage: A Toast to Ukraine

The judges also lifted their glasses to sample global sips, from coffees and cocktails to mocktails and native wines. The Best Beverage Award went to Chef Mykola Yudin from the Embassy of Ukraine for his Black Currant Nalyvka, a traditional fruit liqueur that offered tart, rich depth and a warming finish.

The 2025 Embassy Chef Challenge was more than just a feast; it was a reminder of the universal power of food to bring people together. And for those already dreaming of next year’s culinary passport, remember: Diplomacy never tasted so good.