Food has always been the most intimate language of travel. Offering an immediate connection to a region’s history, culture, and heart. When modern guests pull up a chair, they are seeking more than mere sustenance. They are searching for an authentic sense of place.
Recognizing this change, contemporary hospitality is now honoring time-honored local traditions while elevating culinary craftsmanship to turn every meal into a memorable journey of discovery.
Armed with the goal of transforming hotel dining into a compelling reason to travel, Megaworld Hotels & Resorts (MHR) recently held its annual Food and Beverage Conference in Boracay Newcoast under the theme, “TIMPLA: Balancing Heritage, Elevating Craft, Driving Growth.”
Elevating the Table Across 16 Destinations
One of the gathering’s main highlights was the MHR Food Festival, where Executive Chefs from the group’s 16 properties showcased their flagship creations. These dishes reflected MHR’s vision of crafting distinctive dining experiences and signature offerings that inspire guests to travel not only for the destination, but for the table as well.
Celebrating Local Heritage and Modern Dining Concepts
While every Megaworld Hotels & Resorts property carries the group’s signature Sampaguita Menu. Reflecting the warmth and identity of the MHR brand, each hotel also celebrates the culinary heritage of its location through thoughtfully curated local specialties. From Cebu’s hearty balbacua to Iloilo’s flavorful lechon de valenciana, these regional favorites allow guests to experience the culture and character of each destination through every meal, ensuring every stay feels both familiar and distinctly local.
Beyond its flagship offerings, the hotel group is also introducing unique dining concepts. For example, Belmont Hotel Iloilo recently launched its “Modern Ilonggo Diner” concept. Designed to complement the hotel’s contemporary architecture and inviting dining spaces while celebrating Iloilo’s rich culinary heritage, this concept offers a faster and more accessible approach to local cuisine.
The MHR Food Festival is our way of celebrating the unique culinary identities of our destinations,” said Chef Franco Martin “Panky” Lopez, Corporate Chef of Megaworld Hotels & Resorts.
We want every property to offer a signature dining experience that guests will remember long after their stay. By showcasing local flavors, elevating culinary craftsmanship, and embracing innovation, we create meaningful experiences that become part of every travel journey.”
Furthermore, the evening capped off with the recognition of the year’s most outstanding culinary innovations. Mercure Mactan Cebu’s Roasted Beef Balbacua Pares took home both the Best Signature Dish award and the People’s Choice award, while Courtyard by Marriott Iloilo’s Sampaguita Beverage Collection won Best Featured Beverage.
Placing Sustainability at the Heart of the Kitchen
Beyond culinary innovation, the conference underscored MHR’s growing commitment to sustainable kitchen operations, demonstrating that responsible practices and exceptional dining can go hand in hand.
Among the initiatives showcased was the adoption of Winnow food waste technology at Grand Westside Hotel, the country’s largest hotel. This artificial intelligence–powered system enables chefs to monitor, measure, and analyze food waste in real time, helping kitchens make smarter purchasing and production decisions while significantly reducing waste and minimizing environmental impact.
Ultimately, these sustainability efforts reflect MHR’s broader vision of creating kitchens that are not only innovative but also environmentally responsible, ensuring that every dish served contributes to a more sustainable future for the hospitality industry.
Building Kitchens Where People Thrive
Equally important to culinary excellence is the culture that powers every kitchen. Consequently, a major focus of the 2026 MHR F&B Conference was cultivating workplaces where creativity and collaboration thrive alongside daily operations.
Through dedicated sessions on leadership, mentorship, communication, and team development, participants explored how empowered and engaged culinary teams deliver more meaningful guest experiences.
A great kitchen is measured not only by the quality of its food, but also by the culture behind it,” Chef Lopez added.
When our people feel valued, supported, and inspired, they bring their best selves to work every day. That positive energy translates into stronger teamwork, greater creativity, and ultimately, more memorable dining experiences for our guests.”
As Megaworld Hotels & Resorts continues to expand its portfolio and elevate its food and beverage offerings, the 2026 MHR F&B Conference ensures that every meal immerses guests in the flavors, stories, and culture of each destination, creating memorable experiences that extend far beyond the dining table.
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