The Guam Visitors Bureau (GVB), in partnership with Chef Casey Castro of Capitol Kitchen and SEMI CLUB Taiwan, made its debut at the 2026 Tianmu Festival in Taipei from July 18–19, bringing the flavors of Guam and the richness of CHamoru culture to one of Taiwan’s premier summer lifestyle events.
As part of the partnership, Chef Casey Castro, owner of Capitol Kitchen, served as Guam’s culinary ambassador, collaborating with SEMI CLUB, a popular Taipei restaurant and community gathering space known for its American-style sandwiches, brunch, specialty coffee, and creative culinary collaborations, to introduce a limited-time menu inspired by traditional CHamoru flavors. The collaboration offers Taiwanese diners an authentic taste of Guam while encouraging future travel to the island.
Culinary tourism continues to play an increasingly important role in travel decisions, making food an effective way to introduce visitors to Guam’s culture and traditions. Through its participation in the Tianmu Festival, which historically attracted over 200,000 attendees and over 100 food and beverage vendors, GVB showcased Guam’s unique culinary identity at one of Taiwan’s largest outdoor festivals. Chef Casey Castro and SEMI CLUB in Taipei, inspired festival-goers with the message, “Taste Guam. Visit Guam.”
“Food is one of the most meaningful ways to connect people with our island,” said Régine Biscoe Lee, GVB President and CEO. “Partnerships like this allow us to share Guam’s rich CHamoru culture authentically, connect directly and invite Taiwanese travelers to discover our island firsthand.”
Guam was featured during the festival’s opening ceremony, where attendees joined in a traditional CHamoru celebratory cheer, “BIBA” during the toast. Taipei City Mayor Chiang Wan-An and his delegation also visited the Guam booth and enjoyed several CHamoru dishes prepared by Chef Casey.
Chef Casey Castro, owner and executive chef of Capitol Kitchen, has dedicated his career to promoting CHamoru cuisine by combining traditional island recipes with contemporary culinary techniques. He worked alongside the SEMI CLUB culinary team to share traditional cooking techniques, introduce Guam’s food culture, and recreate authentic CHamoru flavors. In addition to the festival program, GVB and SEMI CLUB will launch a limited-time collaborative menu that adapts Guam-inspired dishes for Taiwanese diners while highlighting the island’s unique culinary heritage. To sustain the festival’s momentum, the collaboration’s signature Fiesta Plate Beef Burger with Dinanche Sauce will remain on the menu at SEMI CLUB for one month, giving diners an ongoing opportunity to experience the flavors of Guam while reinforcing the island as a premier travel destination.
Throughout the festival, Chef Casey and the SEMI CLUB team presented live cooking demonstrations, featuring signature Guam dishes, including the Hågun Suni Bowl, Kelaguen Wraps, and a Fiesta Plate Beef Burger with Dinanche Sauce. Visitors sampled authentic Guam cuisine, participated in interactive activities, and learned more about Guam as a premier island destination.
