Park Inn by Radisson Iloilo’s “Beyond the Plate” Elevates Iloilo’s Food Media Scene
SMHCC’s Park Inn by Radisson Iloilo, in a successful partnership with the Iloilo City MICE Center, recently hosted “Beyond the Plate: A Masterclass in Gastronomical Storytelling”. The full-day workshop, held at the hotel, brought together local content creators, students, and media to celebrate and elevate the art of food writing and content creation, reinforcing Iloilo’s status as a UNESCO Creative City of Gastronomy.
With SMHCC’s various Park Inn hotels around the country, this project is only the beginning of the company’s series of initiatives for authentic Philippine cuisine to genuinely be appreciated by the world, as part of the company’s contribution to promote food tourism. It is SMHCC’s thrust to be a catalyst in showcasing the rich culinary heritage of every region and discovering rich gastronomic traditions.
The event kicked off with a unique urban farm tour led by Chef Cidj Jalandoni, providing participants a hands-on experience and a deeper appreciation understanding that knowing and valuing the origins of food is fundamental to authentic and meaningful gastronomy. The official program opened with a special welcome message from Iloilo City Mayor, Hon. Raisa Treñas. “This initiative highlights not only our culinary treasures but also our role as storytellers of Iloilo’s rich food heritage,” she said. “Food is not just food—it is culture, memory, and identity.”
The masterclass featured a distinguished lineup of experts who shared their knowledge and experience. Dr. Hazel Palmares Villa, an esteemed writer and academic, guided attendees through the Elements of Food Writing & Sensory Storytelling. Her session laid the theoretical foundation for how to craft compelling narratives. This was immediately followed by a practical, hands-on session with Ms. Leah Magallanes, Vice President for Quality and Sustainability at SM Hotels & Conventions Corporation. Her topic, on breaking down flavor, directly supported Dr.
Villa’s talk by allowing participants to put theory into practice, exploring textures, and identifying tastes in an actual tasting session.
This was followed by a session with Mr. Rouel Guanzon, General Manager of Park Inn by Radisson Iloilo, who delivered an engaging discussion on wine appreciation. He not only covered the fundamentals of tasting and evaluating wine, but also explored the fascinating art of wine pairing with everyday food, making the topic both accessible and practical for a media audience. The visual aspect of food storytelling was highlighted by Kristian “Kris” Cruz, an award-winning phone photographer and iPhone photography ambassador. He shared his expertise on mobile food photography and content creation, a crucial skill for media professionals who need to pair compelling writing with equally stunning visuals.
Media participants, including enthusiastic students from West Visayas State University, applied their new knowledge in an Output Challenge. They were tasked with creating an article and photos for a featured dish from Park Inn by Radisson Iloilo’s Ani Restaurant’s Heritage Menu, putting their newly honed skills to the test.
The successful event underscored Park Inn by Radisson Iloilo’s commitment to not only providing exceptional hospitality but also actively participating in the cultural and creative development of the community. As General Manager of Park Inn by Radisson Iloilo, Rouel Guanzon shared his insights on this shared commitment in his closing remarks. “This workshop is more than just a gathering; it is a clear testament to our shared commitment to Iloilo. As the city proudly wears its distinction, we at Park Inn by Radisson Iloilo are honored to be a proud partner of the local government in its mission to upskill and empower our local talent and resources. We believe that true progress is built on collaboration, and this event is a powerful symbol of what we can achieve together.”
The Beyond the Plate workshop series in partnership Iloilo MICE Center will continue to have more installments in the future, with the aim of upskilling relevant talent and potential communities as the city journeys to uphold its UNESCO Creative City of Gastronomy title.
