Park Inn by Radisson Davao has been recognized by the Department of Tourism (DOT) as the first Muslim-Friendly Accommodation Establishment in the Davao Region. This milestone underscores the hotel’s commitment to inclusive hospitality and culturally sensitive service.
The recognition was awarded under DOT Memorandum Circular 2024-003, which outlines updated guidelines for Muslim-friendly accommodations. This distinction is granted to DOT-accredited properties that meet defined standards, from religious considerations to dietary accommodations.
Among the measures in place are prayer mats, Qibla direction markers, Qur’ans in guest rooms, and flexible meal options upon request—such as strictly no-pork or other Muslim-friendly alternatives. The hotel also maintains a dedicated non-pork station at its daily breakfast buffet and ensures that staff are trained in culturally respectful service.
Muslim team members within the kitchen and food and beverage teams further reinforce this commitment, fostering greater cultural awareness and attentiveness to guests’ needs. Guests can also interact with servers in familiar dialects, creating a more welcoming environment that enhances their stay.
On May 30, DOT Region XI Regional Director Tanya Rabat-Tan officially awarded the certificate to Park Inn by Radisson Davao. General Manager Sven Toune, Director of Sales and Marketing Liza Gamo, and Front Office Muslim representative Razul Gregorio received the recognition on behalf of the hotel team.
Further demonstrating its support for inclusive hospitality, Park Inn by Radisson Davao participated in the Philippine Halal Trade and Tourism Expo 2025, held from June 18 to 20 as a patron sponsor and exhibitor. The event concluded with the Halal Friendly Culinary Olympics, where the hotel’s Executive Sous Chef, Vance Bolivar, showcased his creative take on Tiyula Itum through the Tiyula Itum Steak Medallion—a modern interpretation of the traditional Tausug dish. Typically served as a soup, Chef Vance reimagined it as a deconstructed plate featuring seared beef tenderloin finished with a rich, dark sauce made from charred coconut and spices. The dish highlighted authentic flavors while demonstrating refined culinary techniques and elegant presentation.
Chef Vance drew inspiration from Chef Aira, a Tausug member of his culinary team, infusing the dish with authentic cultural roots. The entry earned second place, underscoring the team’s culinary creativity, cultural respect and expertise in Muslim-friendly food preparation.
DOT Region XI commended the hotel for setting a standard in the local hospitality industry and for its role in making the Davao Region a more inclusive destination for travelers.
This recognition reaffirms Park Inn by Radisson Davao’s position as a trailblazer in inclusive hospitality—setting an example for other establishments to follow. Building a more welcoming and culturally considerate tourism landscape is not just good practice—it is good hospitality. PR
