SMHCC and NU Manila Champion Filipino Food Tourism Through Gateway to Gastronomy

NU Manila, through the College of Tourism and Hospitality Management (CTHM), welcomed SM Hotels and Conventions Corporation (SMHCC) for the rollout of its Gateway to Gastronomy campaign, an initiative that bridges industry expertise, Filipino culinary heritage, and experiential learning for future hospitality professionals.

The event was attended by Dean Ms. Medelene Forbes, Hospitality Management Program Chair Ms. Marichu Alvarez, Tourism Management Program Chair Mr. Christopher Manlapaz, members of the NU CTHM faculty, AVP for the Corporate Marketing and Communications Office Mr. Adolfo Aran, Jr., Senior Supervisor of the Marketing Office Ms. Cherry Anne Mugas, and the SMHCC team led by Tisha de Belen, Senior Operations Manager for Food and Beverage; Laurice Maggay, Senior Learning & Development Manager; Chef Jayme Natividad, Cluster Executive Chef of Taal Vista Hotel and Pico de Loro Beach and Country Club; and Chef Marlon Granados, Sous Chef of Pico de Loro Beach and Country Club.

Students participated in a lecture on SMHCC's Food and Beverage Marketing Strategy and the Gateway to Gastronomy campaign, which supports the Department of Tourism's Food and Gastronomy Tourism Roadmap 2024-2029. The initiative promotes Philippine culinary tourism by celebrating regional cuisines, supporting local ingredients, and creating meaningful cultural experiences through food.

The learning experience was further enriched through an engaging cooking demonstration led by Chef Jayme Natividad and Chef Marlon Granados, where students gained hands-on insights into the preparation of iconic Filipino dishes such as Tiyula Itum (Chicken Piyanggang) and Cassava Bibingka. Participants also had the opportunity to taste the dishes and appreciate the unique local ingredients and traditions behind each recipe.

Through Gateway to Gastronomy, SMHCC and NU Manila continue to inspire future tourism and hospitality professionals to champion Filipino culinary heritage and sustainable gastronomy tourism.