Erin Recto’s Acts of Service at Hapag
This is an excerpt from MEGA’s Dec 2025-Jan 2026 Passions and Pursuits feature
When the Michelin Guide made its long-awaited debut in the country, it did more than spotlight the imagination of Filipino chefs who transform local ingredients and traditions into meals that stand among the world’s best. It also underscored the deeper essence of Filipino culture: a hospitality so warm, generous, and heartfelt that it elevates every dining experience into a memorable moment of connection. Erin G. Recto, Hapag and Ayà’s Head Sommelier and Operations Director, has always taken to heart this uniquely Filipino trait, one which recently earned her the Michelin’s prestigious Service Award.
“It was a complete surprise; the Michelin people don’t tell you anything ahead of time. I went into the ceremony excited to be in the room,” Recto recalled of the memorable night and the unexpected joy of being called on stage. “The whole moment felt so surreal. It didn’t feel like just my award; it felt like a celebration of Filipino hospitality, one that Hapag’s Front of House strives to embody every single day. The kind we grew up with, the kind rooted in heart and soul, that makes people feel cared for and seen.”
Unlocking Filipino flavors through wine
Recto joined Hapag as a sommelier when the restaurant was a private dining establishment in Quezon City, before it eventually relocated to Rockwell. “During the pandemic, I started experimenting with very unique Filipino food and wine pairings. Things like isaw with champagne, barbecue-flavored fries with a glass of Pinot Noir. Thankfully, Hapag was looking for a sommelier at that time. It felt like the perfect intersection of the things I love: wine and Filipino food. It was something that I could see myself doing for a long time.”
Soon, Recto would find herself taking on more responsibilities, immersing herself in the full-service experience, and becoming Operations Manager. “Back then, we were a small front-of-house team of about four. As we were doing all of these pop-ups and the number of customers increased, my passion for front of house grew stronger—I no longer just wanted to focus on wines, it had to be the full experience.” For Recto, the transition all happened organically. She holds a degree in Hotel and Restaurant Management and has interned at luxury hotels, including the Ritz-Carlton Penha Longa in Portugal. “From my studies and my internships abroad, I learned a lot about the importance of welcoming different cultures, personalized service, and making sure guests always feel seen. But I think it’s growing up in a Filipino household that ingrained in me the value of going out of your way to take care of others and putting yourself in your guest’s shoes.”
Recto’s passion for wine continues to shine in Hapag’s and Ayà’s pairings, where she keeps exploring playful and surprising combinations. What started out as a hobby has become a way for her to challenge what she’s learned about wine pairings. “A lot of people don’t think that Filipino food belongs in the global wine conversation. Recently, I was particularly nervous about pairing this 2017 Larmandier-Bernier Terre de Vertus with Ayà’s Pancit Negra, which features squid ink, pickles, and taba ng talangka, and it worked! I was thrilled to see that other people appreciated it too, and it was a truly joyful moment.”
Recto sees wine and hospitality as a gateway to connect with others. “There was an international guest who told me after the meal that she couldn’t fully understand Filipino food, but through the wine pairings, she was able to make sense of the flavors and the emotions behind the cuisines, and I still think about that to this day.”
Attentive grace
At Hapag, the tasting menu guides guests on a journey that showcases the country’s rich culinary traditions. The service is always warm and attentive, impeccably executed yet feels sincere. “Whenever we think about service here in Hapag or Ayà, we always think of one word—delicadeza. That’s the heart of how we serve— the quiet awareness of what is appropriate, what is respectful, and kind. It’s knowing how to read the room, when to approach the guest, when to offer them warmth, and when to simply let them be.” Hapag was awarded one Michelin star, while its sister restaurant, Ayà, is part of the Michelin select list.
Recto oversees the team together with Chefs John Kevin Navoa and Thirdy Dolatre. “They’re like my big brothers. At this point, we’ve already been through a lot, from opening the new space to figuring everything out. We’re very honest with each other, and there’s a lot of trust. The team shares the same passion, and it has always been built on mutual respect and a shared purpose.”
Read more about Erin Recto’s thoughts and insights in MEGA’s Dec 2025-Jan 2026 issue now available on Readly, Magzter, Press Reader and Zinio.
Photographed by PAOLO PINEDA. Art Direction CLARE MAGNO. Sittings Editor STEF JUAN. Styling JILL TORRATO and NINA CUYANA for QURATOR. Makeup ARIA ORTEGA. Hair PATTY CRISTOBAL. Shot on location HAPAG and AYÁ BY HAPAG. Special thanks to JOEY SUAREZ.
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Erin Recto’s Acts of Service at Hapag
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