Megaworld aims to open its 19-storey, two-tower Grand Westside Hotel by the end of 2023. Located in the Entertainment City, the hotel will boast 1,530 rooms, making it the country’s largest hotel development in terms of room count.
The hotel will ofer Queen, Twin, and Executive Suites, each up to 48 square meters in size. Additionally, there will be Twin and Queen Suites, specifcally
designed for specially-abled guests, measuring 35 and 37 square meters, respectively.
The hotel’s architecture takes inspiration from ocean
waves with curves and fowing lines. Inside, the highceiling lobby will feature a contemporary design, incorporating wood, stone, metal, leather, and other natural elements.
Amenities on the ffth foor will include a pool overlooking Manila Bay, a children’s pool, a gazebo, a Zen garden, and an outdoor seating area with various fora. The foor will also house three function rooms,
Clark Development Corporation (CDC), the Tourism Promotions Board (TPB), and SMX Clark have joined forces to kickstart the countdown for the muchawaited Philippine Meetings, Incentives, Conferences, and Exhibitions Conference (MICECON) slated for July 10, 2024.
In a ceremony held in partnership with the Department of Tourism (DOT), the event marked the commencement of a 366-day countdown leading up to MICECON 2024.
Leading the kick-of ceremonies were CDC President and CEO, Agnes Devanadera, TPB COO Maria Margarita Nograles, and DOT Undersecretary Ferdinand Jumapao. Devanadera expressed unwavering confdence in the collaboration, highlighting their dedication to achieving success through a unifed approach.
Nograles praised Clark as the perfect host destination for MICECON 2024, underscoring its remarkable growth over the past decade. With its international airport, well-planned city, modern infrastructure facilities, world-class accommodations, and top-notch meeting venues, Clark aims to position the Philippines as a premier MICE destination in Asia. Nograles further expressed optimism that MICECON will
which can be combined to host events for up to 300 people. Indoor facilities will include a ftness gym and massage rooms. It will also feature four dining outlets including the all-day dining that can accommodate up to 250 guests.
The frst tower is set to open later this year, while the second tower is planned for next year. Once operational, Grand Westside Hotel will become Megaworld’s 19th hotel property and the largest in their portfolio, with a total investment of around P64 billion in Westside City. attract new investments and business opportunities, bringing substantial benefts to the entire Region 3.
The launch event featured the unveiling of the ofcial build-up letters for MICECON 2024, symbolizing Clark’s commitment to providing an exceptional experience for conference attendees. CDC highlighted Clark’s readiness to deliver a world-class event, boasting state-of-the-art facilities, infrastructure, and outstanding hospitality.
Coinciding with the launch of MICECON 2024, Clark Development Corporation and the Tourism Promotions Board signed a ceremonial agreement with SMX Convention Center Clark as the esteemed host for the three-day event. Covering over 4,000 sqm. of venue space, including 3 halls, 3 function rooms, and 14 meeting rooms, SMX Clark is poised to accommodate more than 1,000 anticipated attendees.
Mike Albaña, Vice President – General Manager of SMX Convention Center Clark, expressed their privilege in being part of this transformative event in the M.I.C.E. industry. He conveyed their excitement to contribute to the success of MICECON 2024 and establish meaningful connections with all participants on this remarkable journey.
Accor Plus, the renowned Asia Pacifc loyalty subscription program of Accor, has taken a signifcant stride in enhancing its members’ experience with the grand opening of its frst-ever members’ boutique lounge at Softel Philippine Plaza Manila.
Speaking at the inauguration, Olivier Larcher, the General Manager of Softel Manila, credited the success of Accor Plus to the popularity of Spiral. 50% of Spiral guests are Accor Plus members, and the boutique lounge aims to capitalize on this synergy by welcoming even more restaurant-goers to become part of this exclusive loyalty program. The success of Accor Plus is interlinked with the success of Spiral, and the expansion of membership from the restaurant will contribute to increased seat capacity and further elevate guest experiences. Larcher expressed his belief that the triumph of
the members’ lounge would translate into overall success for both Softel Manila and Accor Plus.
Accor Plus proudly stands as the most expansive travel, dining, and lifestyle program in the Asia Pacifc region, boasting an impressive membership base of 400,000 individuals. Among these, 26,000 members hail from the Philippines. The pull of the membership lies in
its extensive range of benefts, such as complimentary nights at participating Accor hotels, exclusive accommodation and dining discounts, and other enticing privileges.
Sonya Rossiter, the Vice President for Marketing and Partnerships in the Asia Pacifc, shared her 20-year journey with Accor and 6 years in Accor Plus during the media and guest-flled opening ceremony. She recounted
the remarkable resilience displayed by Accor Plus during the pandemic, albeit experiencing a temporary loss of 25% of its members.
The rise of Accor Plus is evident in its members’ behavior, as they now stay an impressive 45% more nights at Accor hotels, and their spending on upscale hotels has tripled, with a remarkable 65% increase. This trend highlights not only the robustness of the program but also its capacity to foster long-lasting bonds with patrons, leading to enhanced engagement and loyalty.
Accor Plus boutique is located at the ground foor near Spiral’s lanai entrance.
Hotel Sales and Marketing Association International (HSMA) launches the ninth edition of Virtus Awards 2023 with the theme "Beyond the Bottom Line."
The media launch, held at Discovery Suites in Ortigas, Pasig City on July 20, coincided with HSMA's general membership meeting and received a strong attendance.
HSMA Chair Margarita Munsayac emphasizes the need for adaptability, responsiveness, and fexibility in the face of dynamic changes in travel, recreation, and celebration trends that have long-term impacts on hotels and resorts.
Member properties can submit their entries through the HSMA website under catego -
ries like Outstanding Sales and Marketing Associate, Manager, Leader, and Institutional Award for Most Outstanding Marketing Campaign of the Year.
Judging criteria include actual accomplishments, customer service orientation, businessspecifc knowledge, teamwork, interpersonal relationships, and commitment to continuing education. The entry submission deadline is September 15, with judging scheduled on October 7.
The prestigious Virtus Awards Night is set for November 9 at The Grand Ballroom, City of Dreams Manila.
The Virtus Awards have proven to be a transformative platform, propelling winners to new heights in their careers. Past winners, like Fatima Mationg-Nottingham and
Marivic Recio, share how the award has opened up abundant opportunities for personal and professional growth.
Rose Libongco, Virtus Awards Chair, sees the awards as a catalyst for inspiration and growth within Sales and Marketing teams, encouraging
innovation and resilience amid the challenges posed by the pandemic and business fall-outs.
The 9th Virtus Awards is co-presented by the Department of Tourism and Tourism Promotions Board, with Isentia as Gold Sponsor. For more information, visit hsma.org.ph.
At the 2nd Madrid Fusion Manila in 2016, I posed a fnal question to most of the international chefs attending the event during my one-on-one interviews with them: "Are chefs born or made?”
There were no quick answers; they took their time, contemplating before sharing their opinions. Most played it safe, respond-
ing with "both," and their explanations varied, which I appreciated. An interview could easily veer into philosophy when dealing with chefs. However, Chef Joan Roca, co-owner of the world's number one restaurant at that time, El Celler de Can Roca (awarded 3 Michelin stars), caught everyone's attention with his response.
"Chefs are made," he stated, without hesitation. Those familiar with him know that he attended culinary school and grew up in a family of culinary masters. He acknowledged his mother's role (as most chefs do) in introducing him to gastronomy, yet this was not his sole reason.
This brings me to the repeated question I pose to Filipino chefs.
Beyond being a rhetorical inquiry, this question unveils certain characteristics. Simplicity is key for me because a chef's true worth is exhibited in the kitchen, not in a newsroom. Ambition, hubris, humility—these traits manifest through their responses. Connecting their creations with the essence of their point of view is truly captivating.
Ultimately, it boils down to purpose. What drives someone to become a chef? Is it passion, the desire to educate and mentor, career advancement, enrichment, personal pride? Does being a chef function as a brand to secure higher-paying positions?
And now, I discover that there are executive chefs in luxury hotels and fne restaurants who are cooks at heart, channeling their innate talents within their workplace. I hold great admiration for that.
If a glamorous commercial endeavor is the aim, or the pursuit of Michelin stars, chefs can capitalize on their talents more swiftly than cooks, and therein lies the dilemma.
Establishing a restaurant demands additional skills, and that's where education comes into play. It need not be a grand affair; a hole-in-the-wall or a food truck can suffce if the goal is to showcase talent. However, even chef-owned restaurants face bankruptcy, often due to factors beyond their control—usually upon entering partnerships. Launching a restaurant calls for a different expertise, encompassing felds like engineering, accounting, tax management—not the typical curriculum of culinary schools.
Distinct talents, skills, and interests dictate whether a chef can achieve the ultimate dream of owning a Michelin-starred
restaurant. Regardless, I hold the belief that it's the creation that holds signifcance, not the degree. Hence, I contend that a cook can indeed earn a star for their restaurant.
I would love to ask Chef Gordon Ramsey the same question when I meet him.
By the way… The term "sustainability" has become so ubiquitous that anything associated with color-coded trash cans or paper straws implies the presence of a sustainability program.
This topic surfaces in nearly every conference, exhibition, trade show, and local government seminar. The prevailing notion is that sustainability involves maintaining a certain rate or level.
Allow me to share my perspective.
Sustainability commences with a shift in mindset. Regardless of the initiatives a property undertakes—such as banning single-use plastics, managing food waste, optimizing water usage, recycling, reducing carbon footprint, or installing solar panels—all these efforts prove futile if they don't yield fnancial benefts for the property.
Some hotels tout sustainability merely to enhance their competitive edge, recognizing that loyal customers will appreciate such initiatives. They may adopt a sustainability playbook, yet fail to enhance their operational performance. Delays in payment to suppliers, particularly for food, lead to shortages; neglecting cleanliness and providing slow service deter customers from returning. Large-scale hotel projects that contribute to deforestation ultimately harm the environment. While solar panels may be erected for show, the actual contribution of renewable energy remains minimal.
I've witnessed failed sustainable product launches. For instance, have you observed the proliferation of plants in most hotels? Their purpose should extend beyond aesthetics. Management should possess the knowledge to select and propagate plants indoors and outdoors, aiming to reduce maintenance costs. Otherwise, they risk the death of these plants. I've also noticed some properties resorting to plastic replicas due to an inability to maintain greenery. Restaurant food quality is dwindling, and sustainable bath bottles often go unflled. These factors unquestionably impact customer satisfaction.
I understand that every hotel wishes to embrace the sustainability trend while remaining proftable. However, integrating sustainability into the norm appears to be a challenging endeavor. True energy conservation involves the adoption of alternative energy sources, rather than mere resource frugality. It should rank high on a hotel's list of priorities.
The Philippine Tour Operators Association (Philtoa) is set to stage the 34th Philippine Travel Mart (PTM), the biggest annual fair focused on promoting popular and emerging tourist destinations in the country.
The event will take place September 1-3, 2023, at the SMX Convention Center in Pasay City. With nearly 300 exhibitors from all 17 regions of the Philippines. PTM brings together hotels, resorts, travel agencies, tour operators, and tourism ofces under one roof.
“The 34th Philippine Travel Mart is not only a showcase of our country’s emerging destinations but also will also serve as a platform to travel enthusiasts and industry professionals to connect, explore new opportunities and rekindle the spirit of wanderlust that unites us well,” PHILTOA
president Fe AblingYu said.
Yu also mentioned that the domestic market remains the strong driving force behind tourism in the country, especially with the demand for packaged tours to popular destinations.
“Domestic tourism has played a pivotal role in our recovery from the pandemic. Now, as borders reopen worldwide, it is crucial to support our local stakeholders in sustaining the momentum of travel interest within the Philippines.” Tourism Promotions Board COO Marga Nograles said during the press launch recently.
PHILTOA aims to broaden the horizons and showcase lesser-known destinations at the PTM, encouraging travelers to venture of the beaten path. The travel show entices Filipinos to uncover the hidden gems such as the Zamboanga Peninsula,
Quirino, South Cotabato, Cotabato, Sultan Kudarat, Sarangan, and General Santos.
The one-stop set-up makes it easy for travel fair patrons to explore vacation packages from Luzon, Visayas, and Mindanao. There will be exclusive discounts and deals for on-thespot bookings.
The event’s success is attributed to the continued support from major partners such as the Department of Tourism, Tourism Promotions Board, and Philippine Airlines, contributing to the resurgence and revitalization of the country’s tourism sector.
Azuthai restaurant has been awarded the prestigious Thai SELECT recognition for its authentic Thai cuisine, right from the ingredients used to the expertise of the chef in creating the fnal dishes.
This marks the restaurant's third consecutive year of receiving the coveted Thai SELECT Classic Category award, presented by the Royal Thai Embassy. The achievement refects the dedication of siblings Malu Gamboa Lindo and Chef J. Gamboa, who own the restaurant, to consistently delight diners with an exquisite taste of Thai cuisine during every visit.
Thai SELECT is a program initiated by the Department of International Trade Promotion, Ministry of Commerce of the Royal Thai Government, aimed
at certifying and promoting genuine Thai cuisine globally. It serves as a seal of approval granted to Thai restaurants, both locally and internationally, encouraging Thai restaurateurs and processed food producers to maintain authenticity while elevating the overall quality.
During the event, Royal Thai Ambassador, H.E.
Tull Traisorat, conveyed his congratulations to the owners and highlighted the longstanding friendly relationship between Thailand and the Philippines for nearly 75 years.
“I would like to congratulate Chef J and Malu and the team for renewing the Thai SELECT classic category award, which not only guarantees the quality and authenticity of the Thai cuisine but also highlights the importance of the restaurant's ambiance. The ambiance is equally crucial as the food, and I commend you and your team for upholding this high standard,” Ambassador Traisorat said.
At the press event, a delightful parade of popular Thai dishes prepared by Azuthai’s talented Thai chefs brought back fond memories of travels to Thailand's tourist
destinations for most of the writers. The dishes included Som Tam (spicy green papaya, tomato, peanuts, chili), Satay Gal (Chicken skewers with peanut sauce), Pad Thai Gong (stir-fried noodles with prawns), Poo Nim Phat Pong Karee (softshell crabs with yellow curry, coconut milk, sweet peppers, eggs), Moo Kra Prow (stir-fried pork with basil and chili), and Tako (a beloved Thai dessert made of tapioca and coconut cream in Pandan).
“Ever since we opened, we've always had Thai chefs here at Azuthai. We only use Thai ingredients. And there's no secret; that is just the key to serving good food - proper technique and authentic ingredients. Thus, we are thrilled that Azuthai has been recognized as a Thai SELECT restaurant,” Chef J Gamboa stated.
Azadore, the muchanticipated new restaurant by renowned Chef Myke Sarthou, more popularly known as Chef Tatung, has fnally opened its doors in Quezon City, bringing with it a taste of nostalgia and a celebration of Filipino culinary traditions.
Derived from the Spanish word for the spit on which meats are grilled, Azadore aims to capture the essence of gathering over meals. Nestled within a post-colonial ancestral home, Azadore’s unique ambiance transports guests to a bygone era.
The restaurant’s interior was meticulously designed by Ivy Almario, marking her second collaboration with Chef Tatung after the success of the Pandan Asian Cafe. In a nod to the property owners’ desires to preserve the original structure, the restaurant exudes a retro vibe, reminiscent of the convivial barbecue parties held in old suburban villages in Manila.
By far, Azadore is one of the biggest restaurants in the Scout area, with a seating capacity of 113 guests indoors and almost 200 in the al fresco area. Its size makes Azadore a perfect venue for social and corporate events.
Azadore’s overarching theme revolves around celebrating the spirit of family and community. From the moment guests step foot inside, they are enveloped in an atmosphere that harkens back to the warm embrace of a closeknit gathering. The carefully preserved bones and structures of the ancestral home create an inviting and intimate space.
Meanwhile, Chef Tatung’s culinary philosophy shines through in Azadore’s menu, where simplicity and laidback dining take center stage. The food oferings are a “Filipinized” rendition of Spanish and American dishes, paying homage to the country’s historical infuences. The menu boasts a range of nostalgic
dishes that evoke memories of our lolas’ lovingly cooked meals and party favorites brought by our moms and aunts. Mouthwatering delights such as beef salpicao, favorful paella, and succulent smoked pork BBQ ribs take guests on a journey to the heart of Filipino family potlucks and Sunday barbecues.
Each dish at Azadore is carefully prepared, with a focus on quality ingredients and authentic favors. Beyond the delectable cuisine, Azadore also ofers an extensive beverage selection that complements the favors of the dishes. From handcrafted cocktails to a thoughtfully curated wine list, guests can enhance their dining
experience with the perfect pairing.
The combination of Chef Tatung’s signature “simpol” approach to food, the beautifully-designed space by Ivy Almario, and the joy of shared meals, and the power of coming together has struck a chord with patrons.
In this age of fast-paced living, Chef Tatung’s Azadore
reminds us to slow down, savor the favors of our past, and cherish the bonds we create over a meal.
Azadore is located at 111 Scout Fernandez Street, Brgy. Sacred Heart, Quezon City. The restaurant is open from Monday to Sunday from 10:00 am to 12:00 mn. For inquiries and reservations, contact +63 917 101 0070.
MEGAWORLD
Hotels & Resorts
(MHR) aims to fulfll a commitment of an experience using the fve senses in its brand of service. The homegrown hotel brand will banner hospitality traits in each of the senses—sight, smell, taste, hearing, and touch starting July 27 using the Philippine national fower, the Sampaguita, as its symbol of hospitality.
Traveling and staying in a hotel-whether for business or leisure provides the ultimate experience and taps into our emotions. MHR seeks to capture that particular manifestation with the Sampaguita as its brand. The Sampaguita embodies that promise to fulfill a meaningful stay and to create powerful memories that will present a real opportunity for Megaworld Hotels to develop customer loyalty.
With six diverse brands in 12 locations and rooms totaling 8,000 including projects in the pipeline – Megaworld Hotels and Resorts (MHR) is currently the Philippines’ largest homegrown hospitality management chain.
Withstanding the challenging times, the hotel group grew from one property with Richmonde Hotel Ortigas under the Prestige Hotels Group in 1999 to become the biggest homegrown hospitality brand in the Philippines with each property showcasing the best of the Philippines.
These hotels and resorts include Belmont Hotel Boracay, and Manila; Eastwood Richmonde Hotel, and Iloilo; Savoy Hotel Boracay, Manila, and Mactan Newtown; Hotel Lucky Chinatown; Twin Lakes
Hotel Tagaytay, Kingsford Hotel Manila in Paranaque and its latest addition Belmont Hotel Mactan, and the soon-toopen Chancellor Hotel Boracay with 550 rooms and the biggest hotel in the country, Grand Westside Hotel with its 1,500+ rooms.
The hotel group attributes its success to its unique culture of service excellence fueled by warm and heartfelt hospitality, an innate trait that Filipinos wear like a second skin. This translates to continuing patronage of loyal guests and supporters through the years.
The hotel group attributes its success to its unique culture of service excellence fueled by warm and heartfelt hospitality, an innate trait that Filipinos wear like a second skin. This translates to continuing patronage of loyal guests and supporters through the years.
MHR boasts of its brand of culture called the Circle of Happiness. Specifically curated at the time of the pandemic, the Circle of Happiness harnesses the philosophy of love for oneself, family, work, community, and above all, God at the center of what they do. This became the groundwork for making sure
Megaworld Hotels & Resorts stay true to being an employeecentric company that raises a sound approach to taking care and training its associates, protecting the environment, and delighting guests.
“We really desire for our brand to stand out and touch the heart of every Filipino, be the brand that one can be truly proud of. It’s our goal to be the hospitality chain whose story people can reckon with because they have seen the struggles, they have seen the journey which encompasses what every Filipino undergoes yet come out stronger from,” said Cleofe C. Albiso, the managing director of Megaworld Hotels & Resorts.
Today, MHR brings to the open a project in bloom.
Megaworld Hotels & Resorts is officially embarking on a new journey with the Sampaguita Project, tapping on the charm, beauty, and resiliency of the country’s National Flower, the Sampaguita.
Sampaguita is a species of jasmine scientifically called jasmine sambac. It is a tropical plant with slightly smaller flowers and grows as a bush. Historians believe Sampaguita may have arrived in the Philippines in the 17th century across the Himalayas. Since
then, Sampaguita was grown in Filipino royal gardens and was frequently used in religious ceremonies.
Heads of state, kings, movie stars, and sports champions have been receiving sampaguita leis as part of the Filipino welcome. Ambulant vendors can be found anywhere, and people buy sampaguita garlands to adorn saints and personal gods and convey good wishes. Also, fancy sampaguita garlands, crowns, and other imaginative arrangements have become mementos for special occasions such as graduations, birthdays, and fiestas.
Records show it was named the national flower of the Philippines in February 1934 when American Governor-General Frank Murphy chose it to represent the people because it’s a Filipino symbol of purity, simplicity, and humility. Moreover, the flower variety has many legends attached to Filipinos. One of them is that it grew on a grave of a lover who was waiting for their love to fulfill a promise. Thus, the Spanish term sumpa kita (I promise you).
Another Filipino story tells that despite Sampaguita blooms’ short-lived nature,
“We really desire for our brand to stand out and touch the heart of every Filipino, be the brand that one can be truly proud of.”
Another Filipino story tells that despite Sampaguita blooms’ shortlived nature, they still fll the world with good. And therefore, is a good example for everyone to live by.
they still fill the world with good. And therefore, is a good example for everyone to live by.
For MHR’s Sampaguita Project, the hotel chain makes sure to explore everything about this Jasmine variety and touch every visitor’s sensory journey and every guest’s experience. So that when he or she smells or sees the Sampaguita fower he would remember that warm memorable service from the Megaworld Hotels & Resorts group.
Elevating and delighting the five senses or “limang pandama” may be a tall order but Megaworld Hotels & Resorts is resolute to make the Sampaguita standard, the hotel standard in the Philippines.
Sampaguita goes beyond the five senses. “To us, it represents the Philippines and as a homegrown brand we want to celebrate our culture with a symbol as iconic as that of a Sampaguita,” says Charlene Go-Co, Group Director of Marketing Communications and project lead.
“Sampaguita represents devotion, purity, fidelity, and divine hope. It is not just a flower but a symbol encompassing many good traits about Filipinos. It might be a small flower but it shows our uniqueness,” she said.
In her presentation, Go-Co pointed out the four qualities that the MHR brand and sampaguita flower have in common: love, honor, dignity, and healing -- values that the group strongly identifies with.
Love is exquisitely expressed over the years via MHR’s Circle of Happiness. Honor is giving tribute to the country and its people through heartfelt service. Dignity is the display of Filipino pride. And healing is done by providing rest and opportunities to all concerned.
“We are here because we choose to serve the Filipinos. Our goal is to be a Filipino brand of service with distinct elements evoking the five senses and honoring the
values of every individual by providing them excellent, experiential experiences,” GoCo said.
For the smell component, Megaworld Hotels & Resorts partnered with a startup called Dwellbeing which concocted the premium scent for the group called Cool Sampaguita. The concoction is consist of Sampaguita oil, eucalyptus, peppermint, and other essentials. This would be diffused in places with high foot traffic including the lounge and the public restrooms.
The signature scent has a clear distinct smell of Sampaguita without being overpowering since not everyone may like the scent of the jasmine flower being associated with churches or holy dwellings. But the fusion of different scents would emphasize a unique blend specific to the hotel group.
Dwellbeing also came up with other options for the signature line. Looking into the future, scents will be further developed to fit the destination properties of MHR.
After a long journey, guests get to refresh themselves starting with a cold towel infused with the calming and invigorating smell of Sampaguita. Guests may also book themselves a rejuvenating massage using sampaguita massage oils available upon request to further make the duration of their stay more relaxing. Looking at a plethora of possibilities, properties will also soon be providing face mists for added comfort especially for destinations like Boracay. On top of this, the management brand aims to develop a service that is eager to provide experiences and elevate every touch point through a team that is intuitive and sensitive to guest needs.
A person’s name is always the sweetest and most important sound in any language. Fully aware of this, MHR has set up
programs to make greeting guests with their names as part of the standard. Beyond that, MHR wants to treat locals and returning Filipinos with nostalgic original Filipino music while giving international guests opportunity to appreciate local talent. One can imagine hearing piped-in music, all instrumentals – throughout the hotel from the popular songs of Anak, Gary Valenciano’s Sana Maulit Muli, Araw-Gabi by Regine Velasquez, all the way to Ely Buendia’s El Bimbo, among many others. By playing original Filipino music from 6:30 to 8:30 am and from 4:00-6:00 pm we celebrate homegrown talents and their gift of music and the arts.
Next time you come over to eat, one should look forward to seeing the national flower part of your dining experience. Adding in a taste of something new, expect petals or even Sampaguita buds to tickle your palate through dishes part of MHR’s select signature dishes. May it be a four-course dinner
or around good friends and cocktails, expect a choice of twists with the essence of this aromatic flower. You may also enjoy the sampaguita through artisanal breads, jams, entrees and soothing tea concoctions as an option in the property’s in-house dining outlets.
In conclusion, the Sampaguita Project shall be implemented starting July 27, 2023. All employees shall be wearing the ‘Pambansang Bulaklak’ pin on their left chest symbolizing love for work and service to others. An especially designed gold
Sampaguita pin with five petals including the Philippine Flag on it, will serve as an emblem or a constant reminder for all MHR associates for them to “EMBRACE our culture, UPHOLD our values, EDUCATE our guests, and CELEBRATE our uniqueness.”
For now, MHR is growing its own Sampaguita fowers
across all destinations. Some, like Richmonde Iloilo, revealed that properties have partnered with the local agriculture department to abate the shortage of Sampaguita in the region. Megaworld Hotels & Resorts is currently in touch with a local farm in San Pedro to explore more possible collaborations.
Indeed, the Sampaguita Project is progressive. MHR intends to share it for the love of Filipinos and for Philippine travel. The hospitality management brand makes sure it doesn’t get tired of saying this: “We continue to grow with you as we create moments with meaningful experiences to awaken your senses.”
To know more about the country’s largest homegrown hotel chain, visit Megaworld Hotels & Resorts’ website, www.megaworldhotels.com or the official Facebook page for updates and other exciting announcements.
Pico de Loro Beach and Country Club welcomed a new era of leadership as they appointed Anne Busfield, a British national, as the resort’s new General Manager. With an impressive 30 years of experience in hotel and club management, including two decades in leadership roles across seven prestigious properties worldwide, Busfield brings a wealth of expertise to the resort.
Having previously worked in the Philippines in a Boracay resort, from 2016 to 2019, Busfield is well-acquainted with the country’s hospitality landscape and cultural nuances. Prior to her role at Pico de Loro, she served as the General Manager at an international luxury brand in Doha, Qatar, further solidifying her expertise in international hotel management.
Throughout her career, she held different leadership roles with various hotel properties in the Asia Pacific and Europe where she continuously demonstrated her commitment to excellence and innovation.
With her strong sales and marketing background, she understands the importance of positioning Pico de Loro to capture the right market and
maintain its relevance. She believes that Pico de Loro is not just a resort but a complete nature destination, capitalizing on unique experiences such as mangrove tours, eco trails, and marine sanctuaries to deliver unforgettable moments to its guests.
One of the key focal points of Busfield’s tenure is sustainability. She is passionate about preserving the natural beauty of Pico de Loro and plans to strengthen the resort’s commitment to reduce waste, source locally, implement ecofriendly practices throughout the property, and to empower the dedicated individuals working within the resort.
Busfield’s forwardthinking leadership style will continuously drive the resort’s evolution to meet the expectations of its guests and members. Under her guidance, the resort’s Pico Sands Hotel will offer exciting new activities and enhance its services to ensure an enriching and memorable stay for all visitors.
Pico de Loro Beach and Country Club has gained a dedicated and experienced General Manager in Anne Busfield. With her vast knowledge of the hospitality industry and a keen focus on sustainability and unique guest experiences, the resort is poised for a successful and rewarding future.
SM Hotels and Conventions Corporation’s Radisson Blu Hotel Cebu is making a bold move in the luxury hospitality industry with the appointment of the hotel’s new general manager, Marko Janssen.
Janssen, who hails from Germany, brings with him over two decades of experience and a track record of exceptional leadership across various international hotel brands. His goal is to elevate Radisson Blu Hotel Cebu to new levels of distinction. He has made his mark in the hospitality industry in countries such as Tanzania, the United Arab Emirates, China, and most recently, Vietnam, where he success-
fully managed the prestigious Radisson Blu Resort Phu Quoc.
Returning to the Radisson Hotel Group, Marko’s extensive experience and dedication make him an invaluable addition to the team.
As Janssen takes on the role of general manager, he envisions a new era for Radisson Blu Hotel Cebu, positioning it as a beacon of unrivaled hospitality and service excellence. With his commitment to high standards and leadership style, he aims to redefne the hotel’s reputation and establish it as the ultimate destination for travelers. With this, Radisson Blu Hotel Cebu is poised to embark on an extraordinary journey of success.
In recent times, Filipino cuisine has been a topic of discussion, with questions about its worth and recognition. However, this month’s events in Cebu proved that our palates have matured, and we have come to respect and appreciate our country’s cuisine like never before.
The 3rd Cebu Food & Wine Festival (CFWF) kicked of in style at Crimson Resort & Spa Mactan on June 3. This grand event brought together a stellar lineup of high-profle chefs, both local and international, who showcased their culinary expertise by presenting a diverse array of dishes.
Over 15 days, 25 chefs, 18 hotels, and 42 restaurants participated in the festival across multiple venues in Cebu, Mandaue, and Mactan. The CFWF was strategically planned to coincide with Cebu Business Month, organized by the Cebu Chamber of Commerce.
The vision behind CFWF, as articulated by chairperson Kate Dychngco-Anzani, is to not only let people taste the food and experience wine pairings but also to savor the cultural nuances that have shaped this delightful cuisine.
One of the highlights of the festival was the Grand Tasting Night at Azure Beach, Crimson Mactan, which featured renowned masterchefs such as Tatung Sarthou, Christian Bernard Tan, Reggie Aspiras, John Buenaventura, Naomi Eguchi, Daniel Johnston, and Allan Barrios.
Throughout the festival, guests were treated to an assortment of events, including pocket events, lunches, dinners, beachside brunches, and cooking classes, providing a well-rounded and immersive experience of Cebu’s gastronomic scene with celebrity chefs Sau del Rosario, Miko Aspiras, James Antolin, and Happy Ongpauco-Tiu.
One interesting creation at the festival was the mouthwatering gourmet
wagyu burger with a Cebuano twist, concocted by Chef John Buenaventura in collaboration with NUSTAR’s Il Primo restaurant. This burger featured Scamorza cheese, a potato bun, and was accompanied by Lechon Cebu mayonnaise and mango ketchup, perfectly capturing the essence of Cebu’s culinary infuences.
The festival also showcased the talent of Filipino chefs who have gained international recognition. Notably, Chef Buenaventura, the frst Filipino chef in the Hilton Group in the Middle East and Africa, who now caters to VVIP guests with Emirates Airlines.
Cebu’s top hotels and restaurants proudly paraded their own kitchen’s chefs, such as Chef Mari Gemma Limot of Seda Hotel Cebu, Chef Daniel Dela Fuente of Sheraton Cebu Mactan, Chef Edward Diñoso of La Carne Steak Bar, and many others, making the festival a true celebration of local
culinary excellence.
The Grand Finale at the Coral Restaurant of JPark Island Resort and Waterpark featured a collaboration between chefs from diferent parts of the country, presenting an extraordinary menu that
delighted the senses of invited guests. Chefs Sharwin Tee, Marco Villarreal, Andrew Malarky, Edward Bugia, and Keith Curitiba were among the culinary masters who left a lasting impression.
Moreover, the festival
was not limited to showcasing local cuisine alone. It also featured international chefs like Chef Luca D’Amora of Acqua Italia at Shangri-La Mactan and EC Jamie Doe of Pig and Palm, adding a touch of global diversity to the event.
The success of the CFWF 2023 was the result of a fruitful collaboration between the private and public sectors, driven by the goal of promoting product development and preserving and celebrating the richness of Cebu’s culture through its cuisine.
The celebration did not end there, as Megaworld Hotels & Resorts organized a special gala dinner called LaMeza, The Modern Filipino Table. This unique event featured an 8-course degustation menu inspired by the 12 municipalities of the province, highlighting the culinary prowess of their chefs and further promoting Cebuano cuisine.
Supported by various
organizations and brands, including the DOT Central Visayas ofce, Cebu Chamber of Commerce and Industry, Cebu Pacifc Air, Globe Telecom, Chroma Hospitality, and Aussie Beef and Lamb, the CFWF 2023 achieved its goal of showcasing the best of Filipino culture and cuisine.
With plans to continue its culinary journey to Manila this July, followed by Ilocos in September, then Davao in November, and to cap the year’s festivities, Baguio. The Cebu Food & Wine Festival promises to keep shining the spotlight on Filipino gastronomy, while nurturing an ever-growing appreciation for the favors and traditions that make our country’s cuisine truly special.
It takes a special person to work in a resort, especially a vast area such as the 40-hectare Pico de Loro that ofers a mix of activities such as beach and island adventures aside from the hotel area.
Many fnd it cumbersome, some miss the city life and think it’s mundane after a few years, while others use the experience to work abroad. A few stay because they like the work or they already have their long term friends there.
HNP interviewed some of Pico de Loro’s long staying employees and found out what makes them stay. Here is their story..
Jojo de la Cruz and Arthur Casasola are the resort’s only organic boatmen; they navigate the resort’s two speedboats, ferrying guests through the labyrinthine beauty of its 13 coves. Their days pulse with activity, especially when the resort’s shores play host to extra vessels from third-party operators. Yet, for Jojo and Arthur, it’s the respect they cultivate, rather than the tips they earn, that holds paramount importance.
De la Cruz, a pioneer who embarked on this journey in 1996, has evolved alongside Pico de Loro’s growth. From the role of a security guard during the resort’s embryonic construction phase, he has emerged as a vital member of the marine team, guiding waterborne adventures and terrestrial treks alike. Known as the embodiment of the coves’ history and geography, his knowledge is sought after by new arrivals. He is also a masterful free diver, having descended to depths of up to 60 meters using short fns. “Our backgrounds were humble,” he refects,
“Pico ofered opportunities we never dreamt of before. It’s a workplace near home, making it easier for our children to secure jobs.”
Casasola, too, has etched 13 years into Pico de Loro’s tapestry. His hands command the resort’s speedboat, embodying the spirit of Barangay Papaya, where many of the staf reside. From his past life as a fsherman, he has embraced a profound realization of the resort’s ecological importance.
“Pico’s evolution has safeguarded our resources. The corals, clams, fsh, and other marine life grew. The blessings cascade beyond, empowering local families with diverse roles, such as tour guides, which ripple into a better livelihood for us.”
In the realm of sustainability, Claire Sioson shines as a steward of nature’s delicate balance. A veteran in Pico de Loro’s narrative, she orchestrates a vibrant ensemble of green initiatives within the hotel’s embrace. Claire goes way back to the inception of
sustainability endeavors of the resort, a symphony that found its frst notes in 2018. The harmonious chords were struck in collaboration with the WWF’s Sustainable Diner initiative, aimed at orchestrating a symphony of mindful consumption in the food sector.
“Sustainability eforts in the resort started in 2018,” Sioson recalls. “We started with the WWF (Worldwide Fund for Nature) The Sustainable Diner. It aims to minimize the impact the food service sector does to the environment. They conducted training here, then we had interventions on how we can lessen food waste, reducing what we put in the landfll.
The 50% food composting rate through the Bokashi method, transforms remnants of coconut shells, cofee grounds, paper, plastic, tin to metamorphose into a greener tomorrow.
Sioson’s vision cascades like a waterfall. Awareness fows into the hearts of four neighboring barangays. Livelihoods sprout like blossoms from shared crafts, intertwining with the precious fabric of
consciousness. Sustainability awareness campaigns to nearby four barangays result in livelihood projects like souvenir items that they make coming from raw materials supplied by Sioson’s team. This provides the barangays additional income. The journey’s compass points towards certifcations from the Global Sustainable Tourism Council and EarthCheck.
Pico de Loro’ sustainability program revolves around the 7 Green Goals—Diversion (to divert food waste from landfll), Consumption (elimination of single use plastic), Energy (to reduce energy consumption),Water (to reduce water consumption), Sustainability hospitality (our support to local suppliers and MSEs), gender equality, and lowering the carbon footprint. These goals are set for 2025 and 2030.
Before any talk of food waste starts, one man heads the kitchen where it all starts. Third youngest Executive Chef in the country, Charles Marindoque,
to local suppliers and MSEs), gender equality, and lowering the carbon footprint.
makes sure that his dishes are so good that nothing is left to waste.
Chef Marindoque’s resumé already explains why he, at 31 years, is one of the youngest ECs. He was trained by the best international chefs, even working with no compensation just to learn all the basics, worked at sea, as well as on land (he chose the latter because there is more room for growth), and a visionary.
“I have a strong leadership style because I was mentored by foreign chefs, but since I am Filipino, I have a soft heart. I encourage teamwork rather than promote individualism. I always listen and see what they are capable of doing. Then I build on it. I never stop exploring,”Marindoque said.
Presently, the restaurants at Pico de Loro banner new dishes from Marindoque. A total menu revamp, on its way
to another change in the last week of October in time for the holidays, will feature regional dishes. He has a difcult task of making sure 70% of the ingredients he uses are locally sourced and sustainable plus his dishes should be delicious and trendy enough to guarantee a good following. The philosophy is — no leftovers mean less waste for the landfll, ergo, less greenhouse gas.
“I have been working here for 5 years. My style is a modern way of traditional cooking because I grew up in using traditional and now exposed to modern style.I also studied the use of local products to incorporate in western dishes.”
The Hospitality News team was witness, on diferent occasions, to the culinary prowess of Chef Charles, as he laid down his creations that are readily available from the resort’s menu: Osso Buco
Bulalo, to name a few.
The Creative Wonders of Housekeeping
Gearing up for the holidays, the Housekeeping team of Ching de la Cruz and Florencio Garcia will showcase marine creatures in its theme of marine protection. The aim is to include the products as part of their sustainable holiday decorations using endemic recycled items.
As sustainability is a main focus in the resort, these two creative artists from the Housekeeping department have made it their goal to reuse and recycle (things) around the resort thereby reducing production costs especially during the holidays.
Having worked at the resort for the past 11 years, the duo were inspired by the resort’s former GM who was into sustainability and CSR so they started using recycled items in 2017.
“We used to spend around P1 million for Christmas
decorations including the big Christmas tree,” related Cheng.
“Our costs were brought down to a total of P500,000 by using even coconut leaves which we weave and even other items we get from the sea after storms.”
In 2021, their theme was the area’s fora and fauna while it was the endemic birds (almost 100 species can be found here) last year. This year, we will be making pet bottles for our giant Christmas tree. We have 4 barangays here but we are starting with the most receptive one frst.
A plan to teach the barangay people with their craft is in the making so they can get involved and they will get the proceeds.
There are still other stories spanning the lives of the many employees of Pico de Loro. They refect the longevity that is the character of the resort. A result of good and responsible management that enables them to stay happy and satisfed.
Pico de Loro’ sustainability program revolves around the 7 Green Goals—Diversion (to divert food waste from landfll), Consumption (elimination of single use plastic), Energy (to reduce energy consumption),Water (to reduce water consumption), Sustainability hospitality (our supportProducts using the sustainable materials from the creative Housekeeping team Herb and vegetable farm
