SMHCC announces Park Inn by Radisson Davao’s recent recognition by the Department of Tourism (DOT) as the first Muslim-Friendly Accommodation Establishment in the Davao Region. This milestone underscores the hotel’s strong commitment to inclusive hospitality and culturally sensitive service.

This distinction is granted to DOT-accredited properties that meet clearly defined standards—ranging from religious considerations to dietary accommodations.

These measures include providing prayer mats, installing Qibla direction markers—which indicate the direction of prayer and ensure Muslims are united in facing the same point during worship, placing Qur’ans in guest rooms, and offering flexible meal options upon request, such as strictly no-pork or other Muslim-friendly alternatives. The hotel also maintains a dedicated non-pork station at its daily breakfast buffet and ensures that team members are trained in culturally respectful service.

Muslim team members within the kitchen and food & beverage service teams further strengthen this commitment. Their presence fosters greater cultural awareness and attentiveness to guest needs, often providing an added level of reassurance to Muslim diners. Guests can also interact with servers in familiar dialects, creating a friendlier, more welcoming environment that enhances the overall comfort of their stay.

The official certificate was awarded by DOT Region XI Regional Director Tanya Rabat-Tan to the hotel, with General Manager Sven Toune, Director of Sales and Marketing Liza Gamo, and Front Office Muslim representative Razul Gregorio receiving it on behalf of the team.

Further demonstrating its advocacy for inclusive hospitality, Park Inn by Radisson Davao also took part in the Philippine Halal Trade and Tourism Expo 2025, which was held at SMX Davao, another SMHCC-owned property, last June 18-20, 2025 as one of the patron sponsors and exhibitors.

The event concluded with the Halal Friendly Culinary Olympics, where the hotel’s Executive Sous Chef, Chef Vance Bolivar, showcased his creative rendition of Tiyula Itum through the Tiyula Itum Steak Medallion—a modern interpretation of the traditional Tausug dish. Typically served as a soup, Chef Vance reimagined it as a deconstructed plate by searing a tender cut of beef tenderloin and finishing it with a rich, dark sauce made from charred coconut and spices. The dish highlighted authentic flavors while demonstrating refined culinary techniques and elegant presentation.

Chef Vance drew inspiration from Chef Aira, a member of his culinary team who is Tausug, infusing the dish with authentic cultural roots. The entry earned 2nd place, underscoring the team’s culinary creativity, cultural respect, and growing expertise in Muslim-friendly food preparation.

The Department of Tourism Region XI commended the hotel for setting a standard in the local hospitality industry and for its pivotal role in making the Davao region a more accessible destination for travelers.

Ultimately, this recognition reaffirms Park Inn by Radisson Davao’s position as one of the trailblazers in inclusive hospitality, inspiring other establishments to follow suit. After all, building a more welcoming and culturally considerate tourism landscape is not just good practice—it is good hospitality.

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