Village Connect
Megaworld Hotels & Resorts (MHR) reaffirmed its commitment to making culinary experiences a key part of travel as it gathered chefs, food and beverage leaders, and hospitality professionals for its 2026 Food & Beverage Conference in Boracay Newcoast. Carrying the theme “TIMPLA: Balancing Heritage, Elevating Craft, Driving Growth,” the event celebrated the rich diversity of Filipino cuisine while highlighting innovation, sustainability, and people-centered hospitality.
A major attraction of the conference was the MHR Food Festival, where Executive Chefs from the group’s 16 hotels presented signature dishes inspired by the regions they represent. The showcase reflected MHR’s vision of encouraging travelers to discover destinations not only through their attractions but also through memorable dining experiences rooted in local culture.
While all Megaworld Hotels & Resorts properties continue to serve the brand’s signature Sampaguita Menu, each hotel also highlights specialties unique to its location. Guests can enjoy authentic regional favorites, from Cebu’s well-loved Balbacua to Iloilo’s flavorful Lechon de Valenciana, allowing every property to tell the story of its community through food.
The company is also introducing fresh dining concepts designed to celebrate local culinary traditions in new ways. One of the latest additions is Belmont Hotel Iloilo’s Modern Ilonggo Diner, which presents traditional Ilonggo dishes in a contemporary setting. The concept offers guests a more accessible and casual way to experience the province’s celebrated cuisine while complementing the hotel’s modern design.
According to MHR Corporate Chef Franco Martin “Panky” Lopez, the annual food festival highlights the individuality of each destination while strengthening the group’s culinary identity. He emphasized that signature dishes, local ingredients, and creative cooking techniques help create memorable experiences that guests continue to associate with their travels long after they return home.
The festival also recognized outstanding culinary achievements across the hotel group. Mercure Mactan Cebu earned both the Best Signature Dish and People’s Choice Award for its Roasted Beef Balbacua Pares, while Courtyard by Marriott Iloilo received the Best Featured Beverage Award for its Sampaguita Beverage Collection, recognizing excellence in both food and beverage innovation.
Beyond showcasing exceptional cuisine, the conference placed strong emphasis on environmental responsibility. Among the sustainability initiatives featured was the implementation of Winnow’s AI-powered food waste management system at Grand Westside Hotel, the country’s largest hotel. The technology helps kitchen teams monitor food waste in real time, enabling more accurate purchasing, reducing excess production, and minimizing environmental impact while improving operational efficiency.
Leadership and workplace culture also formed an important part of the conference program. Through sessions on mentorship, communication, leadership development, and team collaboration, participants explored ways to strengthen kitchen operations by investing in people as much as culinary skills.
Chef Lopez noted that outstanding dining experiences begin with motivated and empowered teams. By fostering supportive work environments where creativity and collaboration thrive, hotel kitchens can consistently deliver high-quality meals and exceptional guest service.
As Megaworld Hotels & Resorts continues to grow its portfolio across the Philippines, the company remains focused on elevating regional cuisine, promoting sustainable hospitality, and creating dining experiences that celebrate the country’s rich culinary heritage. Through initiatives such as the MHR Food Festival, every meal becomes an opportunity for guests to discover the unique flavors, traditions, and stories that make each destination truly memorable.
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