SM Hotels and Conventions Corporation (SMHCC) is strengthening its push to promote regional culture and tourism by highlighting Iloilo’s rich culinary heritage through initiatives led by Park Inn by Radisson Iloilo.
The effort comes as Iloilo continues to build on its distinction as the country’s first UNESCO Creative City of Gastronomy, a recognition that has elevated the city’s reputation as a center for food culture in the country and beyond. Through two major initiatives—the “Beyond the Plate” program and the culinary showcase “Kusina de Ilonggo: Mga Panubli Nga Sabor”—SM Hotels aims to spotlight Ilonggo heritage while supporting local talent and tourism development.
“At SM Hotels, our success grows with the communities we serve,” said Leah Magallanes, SMHCC Vice President for Quality and Sustainability. “Through Park Inn by Radisson Iloilo, we proudly stand as a tourism partner in celebrating heritage, empowering local talent, and opening doors to authentic Filipino experiences.”
Showcasing Ilonggo culinary heritage
At the center of the culinary initiative is Ani Restaurant at Park Inn by Radisson Iloilo, where the program “Kusina de Ilonggo: Mga Panubli Nga Sabor” highlights heirloom recipes inspired by the culinary traditions of prominent Ilonggo families.
The curated menus aim to bring time-honored flavors to life while introducing diners to the stories behind Iloilo’s gastronomic traditions. By reviving traditional recipes and presenting them in a contemporary setting, the restaurant transforms each dining experience into a cultural journey that connects generations of Ilonggo heritage.
The initiative also aligns with the city’s broader efforts to strengthen its standing in the global gastronomic community after earning recognition from UNESCO as a Creative City of Gastronomy.
Building skills through “Beyond the Plate”
Complementing the culinary showcase is the “Beyond the Plate” program, which has been recognized by UNESCO as a best practice in promoting sustainable tourism.
Developed in partnership with the Iloilo MICE Center, the initiative focuses on capacity building for local professionals. It provides training opportunities aimed at enhancing skills in food storytelling, culinary appreciation, and digital content creation.
A key component of the program is a specialized workshop for journalists and digital creators, equipping them with tools to produce more informed and engaging coverage of food and wine. Organizers said the program responds to growing demand from meetings, incentives, conferences and exhibitions (MICE) groups and visiting delegations for deeper storytelling around local cuisine.
By sharpening these skills, the program seeks to help media practitioners remain competitive in an evolving digital landscape while promoting Iloilo’s culinary narrative to wider audiences.
Experts lead training sessions
The training sessions were conducted by a panel of industry experts and cultural advocates drawn from academia, hospitality, and digital media.
Among them was Hazel Villa, an associate professor whose research and writing highlight the arts, culture, and gastronomy of Iloilo. Villa, who was named one of the Ten Outstanding Ilonggos in 2024, shared insights on documenting regional culture and translating culinary traditions into compelling narratives.
Magallanes also contributed to the training, drawing on more than three decades of experience in food and beverage operations and sustainability. A certified working chef with professional experience in Michelin-starred kitchens, she guided participants through the fundamentals of flavor appreciation, taste profiles, and the descriptive language used in culinary storytelling.
Hospitality executive Rouel Guanzon, on the other hand, led sessions on wine appreciation and sensory evaluation. Guanzon, who also helped establish hospitality programs at Enderun Colleges and Southville International School, discussed how participants could thoughtfully experience and describe wine as part of culinary reporting.
The program also featured Kris Cruz, an award-winning smartphone photographer known for travel imagery captured on mobile devices. Cruz, whose work has been recognized at the International iPhone Photography Awards and featured by global brands such as Apple and Lufthansa, demonstrated techniques for producing professional-quality food photography and video using only a mobile phone.
Completing the roster of speakers was Cidj Jalandoni, Executive Chef and Business Development Chef for Western Visayas at Nestlé Philippines. A graduate of the Academy for International Culinary Arts, Jalandoni shared insights into culinary craftsmanship and the standards expected in professional kitchens.
A gateway to Iloilo’s tourism experience
Located in the Mandurriao district and directly connected to SM City Iloilo, Park Inn by Radisson Iloilo positions itself as a gateway to the city’s thriving cultural and culinary scene.
Through programs such as “Beyond the Plate” and “Kusina de Ilonggo,” SM Hotels said it hopes to further strengthen Iloilo’s reputation as a destination where heritage, hospitality, and innovation intersect—while ensuring that local communities remain at the center of the city’s growing tourism industry.
(MAIN PHOTO: Participants, organizers, and facilitators during the Beyond the Plate workshop)