Park Inn by Radisson proudly announces the appointment of 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.
Chef Rufino “Fines” Dungca Jr., 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, Chef Fines has curated culinary delights across the globe, from luxury resorts in Abu Dhabi to esteemed hotel establishments in Manila.
Executive Chef, Park Inn by Radisson Bacolod
His most recent position, serving as the Head Chef at 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.
Executive Sous Chef, Park Inn by Radisson Iloilo
Coming from humble beginnings as a line cook in Clark Pampanga, Chef Fine’s culinary journey has taken him to prestigious kitchens worldwide. Notably, Chef Fines has served in the Palace kitchen of Abu Dhabi, where he was entrusted with preparing meals for VVIP guests and world leaders, showcasing his ability to excel under pressure and deliver impeccable culinary experiences. Now returning to his roots in Bacolod, Chef Fines is eager to infuse Park Inn by Radisson Bacolod with his passion for authentic flavors and impeccable service, with finesse and flair. In his new role, Chef Fines will oversee all culinary operations, including catering services at SMX Convention Center Bacolod.
