Radisson Blu marks its fifth year in the Philippines with an ensemble of world-class Filipino artists and a host of new offerings exclusive to the Queen City of the South
The massive lobby of Radisson Blu Cebu was bathed in a magical blue light when it lit up its 45-foot-tall Christmas tree last Nov. 11. As the Who’s Who of Cebu’s upper crust toasted the merry event, the Mandaue Children’s Choir descended down the hotel’s staircase—like angels in a sea of suits, gowns, and barongs¬. The lively chatter softened as guests turned to listen to the young singers. Filipino Christmas carols echoed around the lobby that has welcomed business travelers, families, tourists, and esteemed APEC delegates alike for the past five years—a testament to the ardent soul and entrepreneurial spirit that permeate the hotel’s four towering walls, a feat borne out of Henry Sy Sr.’s vision of opening a world-class hotel that will make Cebuano’s proud.
“Exactly five years ago, we opened the doors of an iconic, sophisticated, and stylish brand to Cebuanos, Filipinos, and the rest of the world,” says Radisson Blu Cebu general manager Nishan Silva. “Over the years, we have accommodated over half a million in our hotel rooms, served two and half million guests in our restaurants, and the biggest events in the city and in Asia, including APEC last August and September.”
Fifty out of 84 meetings and three welcome dinners of APEC were held at Radisson Blu Cebu. Hosting these meetings, for the hotel, was definitely a triumph on its own, positioning Cebu on top of the MICE market in years to come. But it’s the respect, trust, and support of the Cebuanos that have truly made it a key landmark in Cebu City. And on its Sapphire year, Radisson Blu Cebu celebrated the partnership among the SM group, the Carlson Rezidor Hotel Group, one of the world’s largest and most dynamic hotel companies, and the Cebuanos with the Blu Sapphire Gala featuring a concert directed by Cultural Center of the Philippines adviser and former president Nestor Jardin, a fashion show featuring creations by Cebu designers made especially for the gala; and a five-course, five-cuisine, five-chef dinner for the gala’s more than 250 guests.
A STELLAR EVENT
The gala commenced with a gastronomic journey to France, China, India, America, and, of course, the Philippines. The well-curated dinner started with executive sous chef Gary De Guia’s classic French take on the appetizer Canard Bleu Royal, followed by a light, flavorful Chinese soup of braised lobster in pumpkin and carrot medley by Chinese chef Aik Liang Tan. Indian chef Hira Tiwari (the chef responsible for the delightful Indian food spread at the hotel’s all-day dining restaurant, Feria) spiced up the middle course with an authentic northern Indian delicacy, tandoor-cooked lapu-lapu fillet with vegetable biryani, poppadom cracker, and molecular cucumber-yoghurt raita. The unique rice dish complimented executive chef Roberto Kunitz’s sous vide US certified Angus beef tenderloin soufflé with organic carrot puree and aged balsamic onions. Executive pastry chef Allan Barrios (who grew up in a family of pastry chefs, his father and four brothers and himself widely proficient in viscosity, dough, and tossing techniques) concluded the five-course feast with an exquisite bittersweet chocolate sphere with Dilmah Earl Grey chocolate mousse, strawberry rocks, and Dilmah Lychee with rose and almond jelly.
Next on the program was Jardin’s classical gala concert, which featured the country’s premier soprano Rachelle Gerodias, baritone Byeong-in Park (Rachelle’s husband), 17-year-old saxophone protégé Joshua Espinosa, the Cebu Philharmonic Orchestra, and the Mandaue Children’s Choir under the baton of Dennis Sugarol. To showcase Cebu’s celebrated fashion designers, Philip Rodriguez, Jun Escario, Philipp Tampus, Joyce Maw, and Ixa Escario each showed capsule collections, all in blue, exclusively created for Radisson Blu Cebu.
“This is our simple way of thanking each and every one of you for the countless support that you have extended to us over the years,” Nishan remarks. “This milestone is extraordinary because of you. To date, we have won over 42 local and international awards validating our commitment to excellence and our signature ‘Yes I can’ service philosophy. Most notable of these awards are the Best Five-Star Convention Hotel by the International Hotel Awards 2014-15 in UK; Sustainable Operations Hotel by the 25th HICAP Sustainable Hotel Award 2014 in Hong Kong; Top 50 Group friendly Hotels Worldwide by Hotel Planner 2014 in the US.”
To Radisson Blu Cebu, hospitality is more than a business, it’s a state of mind, something Nishan and his team and colleagues breathe every single day. “Entrepreneurial by heritage, ambitious by nature, we are driven to lead with integrity, responsibility and creativity,” he says.
SERVICE WITH A HEART
For three consecutive years now, the hotel together with the MSY Charitable Foundation supports Operation Smile, giving the gift of smile to over 500 children. “We adopted Gaas Elementary School in far flung Gaas, Balamban to rehabilitate and repair the day care center. Radisson Blu Cebu in cooperation with the Department of Environment and Natural Resources and local government agencies planted 8,000 mangrove trees in Cordova and Danao. We also work closely with local farmers in the South of Cebu to grow organic vegetables, 80 percent of which will be served fresh from the farm at the hotel’s restaurants,” Nishan adds.
Speaking of tables, the hotel has also introduced several culinary innovations in Cebu. It launched a tea lifestyle concept through the iconic Dilmah t-Bar, the first and only in the Philippines. It developed creative concepts such as Rediscover Feria, Kids at the Blu, and Weddings at the Blu held at the SM City Cebu, as well as Urban Table and, soon, Wines at the Blu.
“Come Dec. 31, we will transform the grand lobby, once again, into the biggest party in the city, Black and Gold: A New Year’s Eve Countdown Party at the Blu,” which I hope will mark another milestone for us here in Cebu,” Nishan ends.