A Chocolate Tree is born
The Chocolate Christmas Tree by Philchoco at Golden Prince Hotel and Suites.
Tambuli Seaside Resort and Spa’s Hans Tan, director of Finance, Tess Catipay, director of Sales and Marketing, Bea Estevez, MarCom manager, Eya Shrimski, GM.
Samuel Tadem
Chefs Cherelyn Reomalos, Joel Pulvera and Rosemarie Inot.
ChefS John Carlo Muñez, Windel Glinogo, Gino Abing, Melbert Icot and Cesar Arnado.
Dagaya Cake
Traditional puto maya.
Benny and Teresa Que of Golden Prince Hotel and Suites.
Zowanna Rose Lopez of the Philippine Information Agency Region 7 with Robby Alugar, RMA News president.
The makers of the chocolate Christmas trees, Chefs Lloyd Lopez Ybañez and Aisha Iryll Quintana.
A sweet new holiday tradition was born with the unveiling of the very first chocolate Christmas tree in Cebu. Lovingly handcrafted by the talented and creative pastry chefs of Golden Prince Hotel and Suites, this one-of-a-kind creation is made from 100-percent pure tableya, using 5O kilos of rich Filipino cacao.
Gleaming with cacao pods, beans and chocolate-inspired ornaments, the tree is a joyful tribute to local artistry, creativity and the warm spirit of Christmas.
Every handcrafted detail of this masterpiece tells a story, from the farmers who tenderly nurture each cacao tree to the skilled chocolatiers who transform the harvest into world-class creations.
To add a touch of Cebuano elegance, the chocolate Christmas tree is adorned with golden accents, a graceful nod to “bulawan,” meaning golden, the proud symbol and namesake of Golden Prince Hotel and Suites.
At the heart of this milestone is Philchoco, a Cebu-based chocolate company driven by a passion to honor Filipino heritage while embracing innovation in cacao and chocolate making.
The majestic Christmas tree with its earthy tones, golden shimmer and cacao-inspired artistry capture the warmth of community, the sweetness of generosity and the richness of Filipino culture. This bold and remarkable creation transforms symbolism into an edible masterpiece, an unforgettable tree that embodies the joy of the season, while remaining distinctly uniquely Cebuano and proudly Filipino.
Culinary excellence by the sea
A traditional dish called zongzi is served during China’s Dragon Boat Festival, which falls in June. It is a rice…
Divina credited the firm’s achievements to its members, thanking them for their ‘hard work, dedication, teamwork, and…
‘Sec. Vince Dizon, please explain how this finding of your own team should not be flagged as a ghost project in Taguig.’
Tambuli Seaside Resort and Spa marked a joyful milestone, hosting a spectacular showcase where chefs and mixologists unveiled their masterpieces from Cebu Goes Culinary 2025. The celebration was a lively fusion of creativity, flavor and flair, bringing the spirit of Cebu’s culinary excellence to life by the sea.
The winning moments were highlighted by remarkable achievements across several categories: a gold in the Puto Maya category by chefs Rosemarie Inot and Cherelyn Reomalos; a silver in Cocktail Mixing category by Samuel Tadem; and bronze in the Vinegar Category by Chefs Cesar Arnado and Windel Glinogo. Adding to the triumph, chefs Rosemarie Inot, Joel Pulvera and Cherelyn Reomalos showcased their artistry in the Creative Cake Decoration Category, while chefs Cesar Arnado and Melbert Icot impressed in the Puso Category, contributing to an inspiring showcase of culinary excellence.
