Utzurrum: Catching up over cacao

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Utzurrum: Catching up over cacao
GET-TOGETHER. From left: Marife Yuson, director of sales and marketing for Radisson Blu Cebu; Audrey Gomez, writer; Deborah Haines, senior director of operations for Southeast Asia Pacific for Radisson Hotel Group; Ann Olalo, general manager of Radisson Blu Cebu; Chinggay Utzurrum and Aissa Dela Cruz, lifestyle columnists; Raquel Choa, chairperson and owner of The Chocolate Chamber; Nestor Alonso, food columnist; and Edu Patino, chief operating officer of The Chocolate Chamber.
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A sweet partnership between Radisson Blu Cebu and The Chocolate Chamber has just been confirmed. This significant collaboration also includes its steadfast commitment to the future of cacao farmers in Cebu.

Unveiled at the hotel’s grand lobby was the Chocolate Closet’s retail space which is an immersive cacao experience that blends luxury, sustainability and social responsibility. Spearheaded by the hotel’s newest general manager, Ann Olalo — the first female, first Filipino (and a Cebuana at that!) GM in the property’s history — this initiative represents a bold step towards purposeful hospitality.

CHILL. Seated at the hotel spa are, from left: Audrey Gomez; Raquel Choa; Janice Urot, hotel spa manager; Ann Olalo, general manager; and lifestyle columnists writers Chinggay Utzurrum and Aissa Dela Cruz.
CHILL. Seated at the hotel spa are, from left: Audrey Gomez; Raquel Choa; Janice Urot, hotel spa manager; Ann Olalo, general manager; and lifestyle columnists writers Chinggay Utzurrum and Aissa Dela Cruz.

This collaboration introduces the guest to a wide range of cacao-centered offerings with the smooth mixture of talent and expertise, such as interactive appreciation workshops, afternoon tea and the most recent spa and wellness treatments infused with premium cacao extracts. This partnership enhances the full journey from bean to body, and soul, because it is more than just a sensory experience.

DEMO. Pastry chef Vivien Tiongko demonstrates how to make an ube-cheese muffin.
DEMO. Pastry chef Vivien Tiongko demonstrates how to make an ube-cheese muffin.
SWEETS. Snacks are served with the Bridal Cacao “Sparty” packages.
SWEETS. Snacks are served with the Bridal Cacao “Sparty” packages.

It has a powerful mission, too. Ten percent of all monthly sales of The Chocolate Chamber initiative at the hotel will directly benefit the young coffee farmers’ cooperative in Balamban, Cebu. These contributions will provide educational materials and equipment, essential farming needs and support the planting of new cacao seedlings, in preparation for the next generation.

GM Olalo brings not only strategic leadership, but also a personal passion to the project, influenced by a long-standing friendship with Raquel Choa, chairperson/owner of The Chocolate Chamber. Choa’s love affair with cacao was inspired by her commitment to farm-to-table excellence and community upliftment.

“This is more than just a celebration of cacao,” Olalo said. “Its about building a bridge between our guests and the farmers who nurture this incredible crop. With every cup enjoyed here, with every related service, guests are helping plant a tree, educate a farmer and empower a community.”

This initiative is already generating buzz among local travel consultants and the Department of Tourism (DOT), among others, with a recent Asean 2026 huddle held at the hotel. Judy Gabato, DOT 7 head, presided over the meeting.

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