Professional Adobo Competition

Where Tradition Meets Culinary Innovation

Adobo Throwdown brings together professional chefs to answer one deceptively simple question:

What can adobo become in the hands of a great chef?

On Sunday, October 25, some of the region’s talented chefs will present their own signature interpretations of one of the Philippines’ most iconic dishes.

Some may honor tradition. Others may push adobo in an entirely new direction.

The challenge is to create something unmistakably your own — while still honoring what makes adobo, adobo.

How the Competition Works

Each participating chef creates a signature adobo dish reflecting their culinary style, creativity, and interpretation of Filipino cuisine.

Chefs may use their choice of protein, ingredients, techniques, and presentation to create their interpretation of adobo.

Prepare Offsite. Plate Onsite.

Chefs may prepare and cook their dishes offsite in advance. There is no requirement to cook the adobo at the event.

On competition day, chefs bring their prepared dishes to Adobo Throwdown and complete their final plating onsite.

This allows competitors to work from their own kitchens while making the final presentation part of the live Professional Adobo Competition experience.

Live Judging

Each chef presents their finished adobo before a panel of judges.

Every entry is scored on three criteria:

Taste — 50%

The most important part of the competition. Judges evaluate flavor, seasoning, balance, texture, execution, and the overall eating experience.

Creativity — 25%

Judges consider the chef’s interpretation of adobo, including ingredients, culinary techniques, originality, and the point of view behind the dish.

Presentation — 25%

Judges evaluate the visual presentation and plating of the finished dish and how effectively it communicates the chef’s concept.

The combined scores determine the winners of the Adobo Throwdown 4.0 Professional Adobo Competition.

Prizes That Await

Culinary excellence deserves to be celebrated.

🥇 First Place

$500 + Trophy

🥈 Second Place

$200 + Trophy

🥉 Third Place

$100 + Trophy

$800 in total cash prizes are on the line — along with trophies and the distinction of being named among Adobo Throwdown 4.0’s best professional adobo chefs.

More Than a Competition

The Professional Adobo Competition is about more than finding one winning recipe.

Adobo has countless interpretations shaped by family, geography, ingredients, and personal history. That diversity is exactly what Adobo Throwdown celebrates.

The competition gives professional chefs a stage to demonstrate how Filipino cuisine can honor its roots while continuing to evolve.

At Adobo Throwdown 3.0, some of Texas’ top chefs competed for the Professional Adobo title, with Chef Dan Castro taking first place, Chef Belle Stoker finishing second, and Chef David Ritualo taking third.

Now a new group of chefs will take the stage for Adobo Throwdown 4.0.

See the Professional Adobo Competition Live

Sunday, October 25, 2026

Garden Ridge Community & Event Center
9400 Municipal Parkway
Garden Ridge, Texas 78266

Watch the chefs complete their final plating, see their creations presented to the judging panel, and find out who will be crowned the:

Adobo Throwdown 4.0 Professional Adobo Champion

Admission to Adobo Throwdown 4.0 is completely free.

Come for the competition. Stay for a weekend celebrating Filipino food, culture, and community.