The Mile Hi complex inside Camp John Hay has reopened after six years of closure, with developers aiming to restore the landmark as a cultural and tourism hub in the city.
Luigi Nuñez, CEO of the BBZ Group of Companies, partnered with the Bases Conversion and Development Authority and John Hay Management Corp. to bring the property back to life.
Nuñez said the revival is focused on cultural preservation rather than business expansion.
“The most important thing I’ve learned here is that Baguio is not just a place, it’s a people,” he said. “There’s a quiet strength in the way locals live, create, and care for their environment. You can’t replicate that. You have to respect it. You have to immerse yourself in it.”
The redevelopment includes the opening of Mile Hi Grill, along with three new food concepts: In-Bento Yakitori and Ramen, Hay & Co. Coffee, and the revived Mile Hi Diner. The area will also feature spaces for local arts, crafts, and culture, highlighting Cordilleran creativity and culinary traditions.
Nuñez said the new Mile Hi is envisioned as a hub where visitors can learn about Baguio rather than consume it. Plans include a weekend market that will allow farmers and artisans to sell products directly without middlemen.
The restoration preserves original structures while adding areas for artists, makers, and farmers. While the contract for the project is short-term, Nuñez said the goal is to build momentum and draw the community back to Camp John Hay for the long term.
“This is about sparking pride and rediscovering Baguio with a fresh perspective,” he said.
