Helm's Josh Boutwood: From being an 'alchemist' chef to pursuing more 'honest' cooking
Chef Josh Boutwood has been described as an alchemist, but as he grows older, has developed a more natural approach to cooking.
In an episode of “Power Talks with Pia Arcangel” back in May, the chef, whose restaurant Helm recently got awarded two Michelin Stars, said he used to take being called an alchemist as a compliment.
“The ability to change textures and ingredients in unforeseeable ways or unexpected ways was something that I really prided myself on,” he said.
However, he and his team no longer like to use as many chemicals and techniques. They now focus on more natural, honest cooking.
“We want food to be food. We want it to be understandable, enjoyable, and delicious,” he said.
“So, limiting the amount of technology and chemicals that we use doesn't no longer make me an alchemist, I think, because we're more natural now, the way we cook,” he added.
Boutwood said that in his restaurants, they use open-fire cooking, which requires no technology but relies on intuition.
“You have to know where the hot spots are, you have to move things around constantly, you have to know when to flip it, when to take it off. Those are things that a book or a spec sheet can't teach you,” Boutwood said.
“Those are things that you have to learn by practicing and practicing and practicing and I take a lot more pride in that style of cooking now than I do mixing xantham, agar, you know, all these hydrocolloids together to change something that would be different,” he added.
Helm by Chef Boutwood has been awarded two Michelin Stars at the inaugural Michelin Guide Ceremony: Manila and Environs & Cebu 2026, held Thursday night at the Manila Marriott Hotel in Newport World Resorts. It earned the highest distinction of the night.
Aside from Helm, eight other Philippine restaurants received one Michelin Star each.
Here is the full list of the recipients of Michelin Selected, Bib Gourmand, and special awards. —Nika Roque/JCB, GMA Integrated News