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Monday, May 27, 2024

Park Inn by Radisson raises culinary bar in Bacolod and Iloilo with new chef appointments

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Park Inn by Radisson appointed 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.

“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,” he added.

Chef Diego Trillana

Chef Dungca, 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, he has curated culinary delights across the globe, from luxury resorts in Abu Dhabi to esteemed hotel establishments in Manila.

His most recent position, as Head Chef at the 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.

Chef Trillana, 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, his 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, his dedication to preserving and innovating Ilonggo culinary traditions has earned him accolades and admiration from guests and colleagues alike.

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