Traditional Ilonggo cuisine takes the spotlight at Park Inn by Radisson Iloilo, where a culinary initiative centered on heirloom recipes introduces guests to the region’s heritage through food.

At the center of the effort is Ani Restaurant’s program, “Kusina de Ilonggo: Mga Panubli Nga Sabor,” which showcases curated menus inspired by recipes passed down through generations of Ilonggo families. The dining concept highlights time-honored flavors while presenting Iloilo’s culinary traditions to a broader audience.

The program forms part of a larger effort by SM Hotels and Conventions Corporation to promote regional culture and tourism through its properties. The initiative is being implemented through Park Inn by Radisson Iloilo, located in Mandurriao and connected to SM City Iloilo.

Iloilo’s culinary heritage has gained increasing recognition in recent years. The city was designated as the Philippines’ first UNESCO Creative City of Gastronomy, highlighting its rich food traditions and culinary innovation.

Alongside the dining program, SM Hotels launched “Beyond the Plate,” an initiative recognized by UNESCO as a best practice for sustainable tourism. The program focuses on skills development and professional growth for members of the local community involved in the tourism sector.

“At SM Hotels, our success grows with the communities we serve,” said Leah Magallanes, vice president for quality and sustainability at SM Hotels and Conventions Corporation. “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.”

Implemented in partnership with the Iloilo MICE Center, the Beyond the Plate program provides training opportunities for journalists and vloggers to develop skills in food and wine storytelling. The initiative responds to the increasing demand from meetings, incentives, conferences and exhibitions groups and visiting delegations for deeper and more informed culinary coverage.

A roster of speakers from the fields of culture, hospitality, culinary arts and digital storytelling led the training sessions.

Among them was Hazel P. Villa, an associate professor in Western Visayas whose work focuses on the region’s arts, culture and gastronomy. Her writing has appeared in major cultural publications, and in 2024 she was named one of the Ten Outstanding Ilonggos for achievements in journalism, education and public service.

Magallanes also shared her experience in culinary operations and sustainability. A certified working chef with experience in Michelin-starred kitchens, she guided participants in understanding flavor profiles and the language used to describe food.

Rouel Guanzon, general manager of Park Inn by Radisson Iloilo, led discussions on wine appreciation and sensory evaluation. Guanzon previously served as a founding professor at Enderun Colleges and Southville International School, helping shape future professionals in the hospitality industry.

Mobile photographer Kris Cruz also participated in the program, sharing techniques for capturing food photography and video using smartphones. Cruz won the Best Travel Photo award at the International iPhone Photography Awards and has been featured by brands including Apple and Lufthansa.

Culinary insights were provided by Chef Cidj Jalandoni, executive chef and business development chef for Western Visayas at Nestlé Philippines. A graduate of the Academy for International Culinary Arts, he shared perspectives on culinary craftsmanship and professional kitchen standards.

Strategically located within Iloilo’s commercial district and about 25 minutes from Iloilo International Airport, the 199-room Park Inn by Radisson Iloilo serves as a base for travelers exploring the city’s cultural and culinary attractions. The hotel features an all-day dining restaurant, a self-serve section called Dash, a gym and a swimming pool, as well as a lobby “Living Room” designed for guests to gather and socialize.