MCA, ACF and UOG CIS and Sea Grant announce teams and special ingredients for Maila Ta Fan Chesa event
MCA, ACF and UOG CIS and Sea Grant announce teams and special ingredients for Maila Ta Fan Chesa event
MCA, ACF and UOG CIS and Sea Grant announce teams and special ingredients for Maila Ta Fan Chesa event
9/12/2025
The possibilities are abundant as the Micronesian Chef’s Association (MCA), the American Culinary Federation (ACF) and the University of Guam Center for Island Sustainability and Sea Grant (UOG CIS & SG) officially announced the team members and special ingredient assignments for this year’s Maila Ta Fan Chesa event to be held next Thursday, September 17, at the Hyatt Regency Guam.
The biggest culinary event on Guam, Maila Ta Fan Chesa, will showcase the work of local chefs, working with local ingredients grown by local farmers.
MCA President Chef Peter Duenas said that the goal of the event is always to bring awareness to the local culinary talent and the amazing agriculture producers on Guam.
“This is what Maila Ta Fan Chesa is all about,” said Duenas. “The community coming together from the farm to the table and showcasing the cuisine our island can produce every step of the way.”
According to Duenas, the teams will all prepare three courses including a special drink that will feature the special ingredient assigned to them.
This year’s slate of competitors is lined with experienced masters and budding up-and-comers
from some of the most lauded establishments on the island.
The Official Line Up:
Team Dusit Thani Resort
- Members: Chef Ron Villoria, Chef Kevin Sun, Chef Eliza Manacmul & Chef Craig Camacho
- Special Ingredient: Limon CHamoru (CHamoru Lemon), grown by Frank Santos Jr. from
Ordot-Chalan Pago
Team Meskla Restaurants
- Members: Chef Peter Duenas, Chef Darwin Areolla, Chef Darren Duenas & Chef Lydia
Castro
- Special Ingredient: Niyok (Coconunt), grown by Joseph Paulino from Inalahan
Team Hyatt Regency Guam Resort
- Members: Chef Xavier Mcentee, Chef Phillip Lopez & Chef Mina Aflague
- Special Ingredient: Donne’ (Hot Pepper), grown by Glen Tamar from Talo’fo’fo
Team Tsubaki Tower
- Members: Chef Marvin Nuezca, Chef Margelyn Birr & Chef James Tamngug
- Special Ingredient: Lemmai (Breadfruit), grown by Bill McDonald from Agana Heights
Team GCC/Prostart
- Members: Chef Dylan Borja, Chef Ashley Castaneda, Chef Zion Manibusan, Chef Ricamel
Macaranas, Chef Jasmine Enriquez & Chef Rica Sarmiento
- Special Ingredient: Aga’ (Cooking Banana), grown by Ken Aguon from Talo’fo’fo
Team Primo Pizzakaya
- Members: Chef Dylan Saad, Chef Kelly Simmons & Chef Rob Rhoden
- Special Ingredient: Mansanita (Local Cherry)
Along with the special ingredients, teams will also have a chance to incorporate aquaculture grown on Guam through the UOG CIS & Sea Grant aquaculture systems.
“We are excited to showcase a full range of locally grown fish, fruits and vegetables during this year’s Maila Ta Fan Chesa,” said Austin Shelton Ph.D., the director of the UOG CIS & Sea Grant. “The work the MCA is doing to help increase culinary capacity on our island through their mentorship and development programs also helps us to address food security through the inclusion of aquaculture in this process.”
The MCA and ACF work with various groups throughout the community to bring this experience to the island including the UOG Cooperative Extension team out of the College of Natural and Applied Science who work with and facilitate the connections with the local farmers from all around the island.
Tickets for the event are available now for $85 at IDI, Meskla, Tools of the Trade and from MCA members. Each ticket comes with entry, full access to the culinary offerings, special drinks, and a chance to win a free circulating aquaponics system. Doors will open at 6pm after a short welcoming ceremony and the event will last until 9pm.