MANILA, Philippines — Chef Rhoda Magbitang, a Hawaii-based Filipina culinary talent, was crowned the winner of “Top Chef” Season 23 after impressing judges with a heartfelt four-course meal highlighted by a modern take on the Filipino classic caldereta.
Magbitang became the first chef from Hawaii to win the prestigious cooking competition, capping off a season that showcased her culinary creativity and deep connection to her Filipino heritage.
For the finale, Magbitang presented a menu that reflected both her personal journey and cultural roots. Her four-course meal featured sweet potato and uni, lugaw or Filipino rice porridge, and a grilled eggplant omelet with lap cheong XO sauce and pork belly.
Instead of ending the meal with a traditional dessert, Magbitang served caldereta braised in liver and vegetables as her final course, dedicating the dish to her family.
“This is a toast to my dad—caldereta braised in liver and vegetables,” Magbitang told the judges during the finale.
“After we talked about all the courses being a ‘toast to something,’ it was important for me to honor my parents,” she added.
Her tribute resonated with the judges, who included Food & Wine Editor-in-Chief Hunter Lewis, chefs Eric Ferguson, Camari Mick and Nok Suntaranon, as well as former “Top Chef” contestants Sara Bradley, Joe Flamm and Stephanie Izard.
Magbitang prevailed over fellow finalists Sherry Cardoso and Laurence Louie.
As the Season 23 champion, she will receive the competition’s $250,000 grand prize along with a feature in Food & Wine magazine, an appearance at the annual Food & Wine Classic in Aspen, Colorado, the opportunity to headline an exclusive dinner at the historic James Beard House in New York, and a chance to present at the James Beard Restaurant and Chef Awards in Chicago.
Following her victory, Magbitang shared her gratitude on social media, reflecting on the experience and the relationships formed throughout the competition.
“Incredibly honored to cook with all of these chefs. My heart is at the precipice of bursting wide open every time I look back at this experience,” she wrote in an Instagram post.
“Anything worth doing is worth doing well. I think I did well for myself, no matter the outcome. I gained a whole crazy ass family. So f*cking grateful,” she added.
Born and raised in the Philippines, Magbitang moved to California at age 17 with plans to become a teacher. According to Food & Wine magazine, she discovered a passion for cooking while teaching students how to prepare simple after-school snacks, eventually enrolling at Le Cordon Bleu.
She later worked in some of Los Angeles’ most acclaimed kitchens, including Mélisse, A.O.C. and The Bazaar by José Andrés. In 2024, she relocated to Waimea, Hawaii, to become executive chef of CanoeHouse at the Mauna Lani resort. A year later, a casting agent encouraged her to apply for “Top Chef,” setting her on the path to the competition’s title.
Hosted by Kristen Kish and featuring a panel of veteran judges, Season 23 of “Top Chef” brought together 15 aspiring and accomplished chefs from across the United States, all competing for one of the culinary industry’s most coveted titles.