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Davao Culinary Night

DAVAO CITY, Feb. 14, 2020 (PIA) -- The Davao Tourism Association (DATA) recently held the first-ever One Davao Culinary Night which featured indigenous inspired dishes concocted by its member chefs.

Founded in 1974, the DATA is a group composed of stakeholders coming from tourism-related establishments in Davao Region. The One Davao Culinary Night at the Marco Polo Davao Ballroom on January 31 was held to coincide with the group’s belated 75th anniversary celebration.

“What we really wanted to do is to define what is Davao cuisine. When we formed the DATA chef’s club composed of 10 chefs coming from our DATA restaurant members we were able to collaborate and learn from the immersion that we did with the two indigenous tribes we invited- the Kagan and the Tagabawa,” Gatchi Gatchalian, DATA president said.

Gatchalian said they wanted the people to discover what Davao cuisine is, as people associate Davao cuisine to ihaw-ihaw (grilled specialties) and kinilaw (cerviche). Gatchalian said there is more to that considering the wealth of indigenous traditions.

Davao City’s indigenous tribes is composed of Ata, Matigsalog, Tagabawa, Ovu Manuvu, Klata from the Lumad peoples and Kagan, Tausug, Maranao, Maguindanao, Sama and Iranun coming from the Moro communities.

Each tribe has a unique and rich culture which would include their cuisine, thus DATA decided to invite Kagan and Tagabawa artisans to share their culinary traditions. The immersion was participated by DATA chefs composed of restaurateurs and chefs from popular hotels, restaurants, resort establishments in Davao.

Following the immersion, the chefs created various dishes based on indigenous knowledge passed to them.

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