Park Inn by Radisson Raises the Culinary Bar in Bacolod and Iloilo with New Chef Appointments

Park Inn by Radisson proudly announces the appointment of two culinary virtuosos to spearhead its gastronomic endeavors in Bacolod and Iloilo. Chef Rufino "Fines" Dungca Jr. assumes the role of Executive Chef at Park Inn by Radisson Bacolod, while Chef Diego Trillana steps into the position of Executive Sous Chef at Park Inn by Radisson Iloilo.

Chef Rufino “Fines” Dungca

Executive Chef, Park Inn by Radisson Bacolod

Chef Rufino "Fines" Dungca Jr., with over two decades of culinary expertise, brings a distinguished blend of experience and innovation to his new role as Executive Chef at Park Inn by Radisson Bacolod. Renowned for his exceptional skills in pre-opening operations, Chef Fines has curated culinary delights across the globe, from luxury resorts in Abu Dhabi to esteemed hotel establishments in Manila.

His most recent position, serving as the Head Chef at Jumeirah Al Wathba Desert Resort & Spa in Abu Dhabi, further solidifies his reputation as a culinary leader. His extensive background in menu creation, recipe design, and kitchen management, coupled with his dedication to excellence and adherence to international health and safety standards, positions him as an invaluable addition to the Park Inn by Radisson Bacolod team.

Coming from humble beginnings as a line cook in Clark Pampanga, Chef Fine's culinary journey has taken him to prestigious kitchens worldwide. Notably, Chef Fines has served in the Palace kitchen ofAbu Dhabi, where he was entrusted with preparing meals for VVIP guests and world leaders, showcasing his ability to excel under pressure and deliver impeccable culinary experiences. Now returning to his roots in Bacolod, Chef Fines is eager to infuse Park Inn by Radisson Bacolod with his passion for authentic flavors and impeccable service, with finesse and flair. In his new role, Chef Fines will oversee all culinary operations, including catering services at SMX Convention Center Bacolod.

Chef Diego Trillana Jr.

Executive Sous Chef, Park Inn by Radisson Iloilo

Chef Diego Trillana Jr., currently serving as Executive Sous Chef at Park Inn by Radisson Iloilo, brings a wealth of experience and a commitment to culinary excellence to his new role. With a diverse background spanning notable establishments in Boracay, Manila, and beyond, Chef Diego's culinary prowess and leadership skills have been instrumental in elevating dining experiences across various cuisines and settings.

Prior to his appointment at Park Inn by Radisson Iloilo, Chef Diego served as the Sous Chef at Park Inn by Radisson Bacolod, where he showcased his expertise in Filipino cuisine inspired by tradition and authentic heirloom recipes from his family. As a true Ilonggo hailing from Tigbauan, Iloilo, Chef Diego's dedication to preserving and innovating Ilonggo culinary traditions has earned him accolades and admiration from guests and colleagues alike.

With Iloilo's prestigious status as a UNESCO City of Gastronomy, Chef Diego's leadership promises to elevate Park Inn by Radisson Iloilo’s culinary offerings to new heights, celebrating the rich heritage and flavors of the region.

In addition to his impressive tenure in hotels and resorts, Chef Diego's journey includes a stint aboard Norwegian Cruise Line, where he honed his skills in culinary arts and kitchen management while traversing the seas. His experience in dynamic environments further enhances his ability to deliver exceptional culinary experiences with precision.

"We are delighted to introduce Chef Fines Dungca and congratulate Chef Diego Trillana on his promotion within the Park Inn by Radisson family," said Sherwin Lucas, Area General Manager of Park Inn by Radisson Bacolod and Park Inn by Radisson Iloilo. "Their exceptional talents, culinary innovation, and unwavering commitment to excellence resonate deeply with our brand ethos of delivering memorable moments to our guests. We eagerly anticipate the culinary adventures that await under their expert guidance."

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Flavours of Iloilo 2012 Highlights: Lovin' February gastronomy

So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start. I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all. The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe . The month also brought in more discovery as for the first time I got to taste a hambu...

Oyster Cake and more new items at Tarzan Magic La Mien Noodle House

Now there's more reason to go back at my favorite noodle house in town! Tarzan Magic La Mien Noodle noodle along JM Basa street may just look like your ordinary Calle Real eatery serving turo-turo and Chinese specialties but once you've tried what's on their menu, you'd surely be back, again and again. A few days ago, I found myself enjoying their latest dish, Oyster Cake. Our order took long that we thought it was forgotten but when the plate of the oyster cake came to the table, we knew then why. It was cooked with a labour of love, the oyster meat was seasoned with delectable spices (the kusay being the most evident) then sauteed and made omelet style then smothered with, at first I thought just plain catsup, but it was a Chinese dressing/sauce which really complemented the oyster specialty. It was one good and savoury find that day. And they also have new noodle varieties and I think I hit the jackpot with my order - Spare Ribs La Mien. The taste of the s...

FLAVOURS OF ILOILO

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