SM Hotels and Conventions Corporation (SMHCC) is strengthening its push for regional tourism by placing Iloilo’s cultural and culinary identity at the forefront, anchored on initiatives rolled out through Park Inn by Radisson Iloilo.
Recognized as the Philippines’ first UNESCO Creative City of Gastronomy, Iloilo continues to build its profile as a food and culture destination. Supporting this momentum are two programs—the Beyond the Plate initiative and Kusina de Ilonggo: Mga Panubli Nga Sabor—which reflect SMHCC’s broader direction of aligning hospitality with local identity.
“At SM Hotels, our success grows with the communities we serve,” said SM Hotels and Conventions Corporation Vice President for Quality and Sustainability Ms. Leah Magallanes. “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.”
At the property’s Ani Restaurant, Kusina de Ilonggo: Mga Panubli Nga Sabor takes shape as a curated dining experience rooted in heirloom recipes and long-standing culinary traditions. The menus draw inspiration from notable Ilonggo families, presenting flavors that speak to both memory and continuity while introducing local cuisine to a broader audience.
Complementing this is Beyond the Plate, an initiative recognized by UNESCO as a best practice in sustainable tourism. Developed in collaboration with the Iloilo MICE Center, the program focuses on capacity-building, particularly for media practitioners covering food and hospitality. Journalists and digital content creators are given access to specialized training in food and wine storytelling, addressing the growing demand for more informed and nuanced coverage from business events and visiting delegations.
The sessions are led by a multidisciplinary group of practitioners across culture, hospitality, and digital media. Among them is Dr. Hazel P. Villa, an academic and writer whose work centers on Iloilo’s arts and gastronomy, and who was named among the Ten Outstanding Ilonggos in 2024. Magallanes also shares her expertise in culinary operations and sustainability, drawing from decades of industry experience, including work in Michelin-starred kitchens.
Park Inn by Radisson Iloilo General Manager Rouel Guanzon contributes insights on wine appreciation and sensory evaluation, while photographer Kris Cruz demonstrates mobile-based visual storytelling techniques suited for today’s digital platforms. Chef Cidj Jalandoni of Nestlé Philippines, meanwhile, offers perspective on culinary craftsmanship and evolving industry standards.
Located in Mandurriao and directly connected to SM City Iloilo, Park Inn by Radisson Iloilo positions itself as a strategic access point to the city’s cultural and culinary landscape. Through these initiatives, SMHCC underscores a model of tourism that not only draws visitors but also invests in local communities and creative industries.
