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."

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 pork broth cube (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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