The chef who brought Filipino cuisine to the global stage was named Asia’s Best Female Chef in 2016.

Chef Margarita Fores died on February 11, 2025, in Hong Kong at the of 65. She was a two-time cancer survivor and overcame thyroid cancer in 2006. The cause of her death has yet to be revealed.

Authorities revealed that Forés was found unresponsive in her hotel room after missing a scheduled lunch meeting. His son, Amado Forés, shared the news of her demise on Instagram, writing, “It is with a heavy heart that I share the sudden passing of my Mom, Margarita A. Forés.”

He added, “Our family is mourning this unexpected loss, and we kindly ask for your prayers during this time. We will be able to share more in due time.”

Forés was known for her advocacy of organic ingredients and her dedication to both high-quality Italian and Filipino cuisine. She owned several acclaimed restaurants, including Cibo, Lusso, Grace Park, and Alta.

Her passion and expertise earned her widespread recognition in culinary circles worldwide. Forés, who was born in 1959 into the esteemed Araneta family, developed a deep passion for Italian cuisine during her time in New York.

However, she learned about traditional Asian cooking from three chefs in Italy in 1986. In 1997, she launched her career as a caterer serving Italian dishes at accessible prices in Cibo.

Over the years, her dedication propelled her to the top of the culinary world. Her restaurant Grace Park earned recognition in 2024, ranking 12th on Opinionated About Dining’s Top Casual Restaurants in Asia.

Forés also collaborated with renowned Japanese chef Hiroyuki Tamura on a unique fusion dish, “Batchoy Ramen,” which combined Ilonggo flavors with Japanese culinary techniques.

In addition to her restaurant ventures, Forés made several appearances on international television programs, including “Inspired with Anna Olson” and CNN’s “Culinary Journeys,” where she shared her passion for food with a global audience.

Forés also had the opportunity to meet world-renowned chef Gordon Ramsay at the Farmers’ Market in Araneta City last month. She gushed about the moment on Instagram, noting that Ramsay, along with his chef, was particularly intrigued by the fresh local produce in the Philippines.

The Philippine Lapu-Lapu got the most attention as it is used at Gordon Ramsay Bar & Grill for their famous fish and chips. “Our ulang, Bulacan river prawn caught his eye too and he had it cooked in garlic butter at our favorite Dampa stall at the market, Aling Cadiang’s! He also enjoyed a Lapu-Lapu sinigang, among others [sic],” shared Forés.

Her post concluded with a heartfelt message of gratitude to Ramsay, thanking him for his visit and for appreciating the beauty of Filipino cuisine.

Forés’ business ventures have now released a joint statement honoring the life and legacy of their founder and president. Her employees referred to her as a “visionary,” “mentor,” and “force of nature” in the culinary sector. She has been celebrated for her passion and unwavering love for her family, people, food, and the people she served.

Forés was also described as dedicated to running all her businesses, and she didn’t just view them as brands but as a way to celebrate authentic flavors, welcome guests warmly, and put great meals on their plates. She mentored other chefs and ensured the Filipino culture spread as widely as possible.

The statement continued, “To our employees, Margarita was more than a leader-she was an inspiration. She always pushed boundaries, taught, and believed in the talent and heart of our people. To our partners, she was a true collaborator bringing innovation and passion to every endeavor. To her friends, she was a light-fiercely loyal, endlessly creative, and deeply kind.”

Her employees have urged people to celebrate and honor her by continuing the work she started, upholding the values she instilled in others, and making it their goal to beautify life through delicious meals.

They also noted that details of the memorial would be shared later but in the meantime, Forés’ demise should bring people together to uplift each other. People should also take this time to share in wonderful food just as Forés did when she was alive.

Fellow chef, Johanne Siy, also shared a heartfelt tribute to Forés, reflecting on the deep impact she had on the culinary world and those around her. Siy revealed that they were supposed to be in Negros together, a trip Forés had passionately spoken about in December. She added, “You always spoke so passionately about your hometown it made me want to see it through your eyes.”

Furthermore, just a day before, Forés had messaged Siy from Hong Kong, promising she would be home soon, but tragically, that moment never came.

Siy was in Negros when she received the devastating news of Forés’ passing. She divulged, “The entire trip, even before we heard the tragic news, we had been talking about the pivotal role you played in establishing the slow food movement in the country and your work in sustaining local communities here.”

The Philippine-born chef went on to describe Fores as a “force of nature for good,” thanking her for believing in the potential of others even before they believed in themselves.

She praised Forés, “There were still so many remarkable things you were doing that I didn’t know about, alongside the countless other things I knew you were doing. But that was you. You were everywhere. You were larger than life. You were a force of nature. You had an optimism and energy that was contagious. Your generosity was boundless.”

Siy also acknowledged Forés’ ability to open doors and her role as a champion for Filipino cuisine. “The culinary community in the Philippines wouldn’t be where it is today if not for your advocacy,” she admitted.

Aside from Siy, Forés was also highly regarded among her other peers. In 2016, restaurant industry experts across Asia voted herAsia’s Best Female Chef. At the time, she urged all young Filipino chefs to be passionate about their heritage and discover what makes their cuisine unique.

As she approached 65, Forés, whose marks in the culinary industry are deep, had been contemplating retirement. She acknowledged that she had worked tirelessly throughout her career but wasn’t up yet to giving up her catering work.

“Amado feels that catering saps so much of my energy. He feels that I don’t need that kind of headache anymore,” said Forés about her son.

Amado, who is also making his mark in the culinary world, had asked her to promise that his wedding would be her final catering event. “But I don’t know if I can keep that promise,” Forés noted.

Amado had already begun taking steps to succeed his mom. He was preparing to carry forward the family’s deep connection to food and hospitality and now, with her demise, he has big shoes left to fill.