Born and raised in Antipolo, Philippines, Rhoda Magbitang discovered her love for cooking in her family’s kitchen, where food represented care, connection, and community. Inspired by her grandmother’s food stall and the traditions of her childhood, she developed a deep appreciation for the power of sharing a meal.

After moving to the United States at seventeen, Rhoda eventually pursued her culinary passion at Le Cordon Bleu in Pasadena, California. Over the past two decades, she has built an impressive career working in some of the country’s most celebrated kitchens, including Mélisse, A.O.C., République, Bazaar by José Andrés, Chateau Marmont, and The Inn at Mattei’s Tavern.

Today, Rhoda serves as Executive Chef of CanoeHouse at Mauna Lani, Auberge Resorts Collection in Hawaii, where she became the restaurant’s first female Executive Chef. Her cuisine blends Hawaiian regional flavors, Filipino influences, Japanese techniques, and a strong commitment to sustainability and local sourcing.

In 2026, Rhoda gained national recognition as a contestant on Season 23 of Bravo’s Top Chef, sharing her culinary perspective and personal story with audiences nationwide. Through every experience, she remains guided by authenticity, generosity, and connection.