RISING SONS: Orlando x Toronto in Manila
Filipino Food, Served Haute
Signature Dinner Event | Hotel Yawaragi | Black Tie Optional
Two cities. Two culinary visionaries. One unforgettable evening.
Join us for a once-in-a-lifetime, six-course dining experience as Chef Lordfer Lalicon of Kaya (Orlando) and Chef Danny Cancino of Mineral (Toronto) come together for an exquisite collaboration at Hotel Yawaragi, Manila’s most stunning new dining destination.
Chef Lordfer—celebrated for his work at Michelin-starred Kadence and now leading Kaya, the world's only Filipino Michelin Green Star restaurant—brings a deep reverence for Filipino ingredients and a commitment to sustainability and soulful technique.
Chef Danny—one of Toronto’s most compelling culinary voices—has earned critical acclaim for modern, inspired takes on Filipino cuisine, with dishes like truffle pancit canton and elevated leche flan that reimagine tradition with bold sophistication.
Set against a glittering backdrop of marble, gold, and glass, this signature black tie–optional evening is the embodiment of the new Filipino luxury—rooted in story, elevated by craft.
Expect a night of high design, elegant service, and culinary storytelling at its finest.
Lordfer Lalicon is Chef Owner of Kaya, a community-driven restaurant nestled in Orlando's vibrant Mills 50 District. A first-generation Fil-Am, Lordfer's contemporary Filipino Cuisine is focused on fostering connection. Kaya has been recognized as 2024 James Beard Foundation Finalist for Best New Restaurant & recipient of Florida’s first-ever Michelin Green Star, for his sustainability and farm-focused practices. Recently named a 2025 James Beard Foundation Awards Semifinalist for Best Chef: South, Lordfer is a champion of community and family, spending a majority of his time with his wife and three beautiful children or volunteering at The Kitchen House (Emeril Lagasse Foundation Kitchen House and Culinary Garden) as a chef ambassador and youth program instructor.
Daniel Cancino was born in Hong Kong and moved to the Philippines when he turned 6. In 2001, Daniel and his family moved to Vancouver B.C. for hopes of better education and opportunities. Eventually, they moved to Toronto where Daniel attended high school. He took a dishwashing job at 16 where he gained interest in kitchens, and fell in love with professional cooking. Afterwards, Daniel attended George Brown Culinary School and worked at globe trotting kitchens around Toronto such as Pangaea, Thompson Hotel, Union Restaurant, and Hudson Kitchen before taking his first head chef position at Lamesa. After receiving glowing reviews (Globe and Mail) and accolades at Lamesa, Chef Dan decided to take the next step by departing and opening up Mineral Restaurant in 2020. His goal is to express his Filipino Canadian roots and European training into the cuisine at Mineral (“Top 3, best new restaurants” - Toronto life, “Top 20, best restaurants” - PostCity).
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