John Hay Hotels managed by Landco Lifestyle Ventures: Ignites Cordillera Culture, Supports Local Communities, and Celebrates Sustainable Tourism and Gastronomy

John Hay Hotels, nestled in the cool climes of Baguio City, redefines hospitality as this iconic luxury hotel embraces Cordillera culture and community empowerment through its vibrant partnership with Mountain Man, the famed Romawac family’s culinary brand deeply rooted in indigenous food heritage.

Landco Lifestyle Ventures (LLV), the hospitality arm of Landco Pacific Corporation, a subsidiary of Metro Pacific Investments Corporation, helmed by Chairman Manuel V. Pangilinan, manages John Hay Hotels and leads this exciting collaboration. LLV commits not only to elevating guest experiences but also to fostering sustainable growth and welfare within the local community.

“Our vision is to create lifestyle destinations that not only showcase the natural beauty and culture of their locations but also actively contribute to the sustainability and prosperity of the local communities. Through partnerships like this with Mountain Man, we ensure that the heritage and traditions of the Cordilleras are honored and that our support helps uplift local SMEs, preserving their livelihoods for generations to come,” Patrick C. Gregorio, Head of Landco Lifestyle Ventures, emphasizes this holistic approach.

“We are also deeply committed to responsible tourism that empowers people. At John Hay Hotels, we don’t just want to offer visitors a beautiful place to stay—we want to build a thriving ecosystem where culture, community, and commerce grow hand in hand. This means supporting our local suppliers, providing fair wages and benefits to our colleagues, and creating memorable experiences that celebrate Baguio and the Cordilleras authentically,” Gregorio adds.

The Mountain Man’s signature open-fire Cordilleran dining experience on Saturdays at the Garden Wing of John Hay Hotels perfectly exemplifies this vision—offering guests an authentic, immersive taste of Cordillera heritage while supporting local farmers, fishermen, and artisans. Through this synergy, LLV and Mountain Man jointly nurture a sustainable hospitality ecosystem that honors culture, uplifts communities, and delivers memorable experiences.

A Culinary Journey Deeply Rooted in Cordillera Identity

Mountain Man, led by lakay ken baket, husband and wife Chavi and Millie Romawac, together with their family, is much more than a dining concept. It is the manifestation of a lifelong journey dedicated to preserving Cordillera’s indigenous culinary practices—many of which generations of elders and local communities have passed down. Their work began during the challenging pandemic years when they traveled extensively throughout the Cordillera provinces to document heirloom recipes, open-fire cooking techniques, and the cultural narratives that give these dishes meaning.

“We see food as a living story, a bridge connecting the past to the present,” shares Chavi. “Our goal is to keep these traditions alive not just as cultural artifacts but as everyday experiences that people can taste, share, and celebrate.”

“We are very happy to partner with Landco Lifestyle Ventures because we share a passion and commitment to uplifting Cordillera culture and communities. Their support enables us to bring indigenous cuisine to a wider audience while ensuring that the local farmers and artisans who make it possible are respected and valued,” Millie enthuses.

Their ‘Roofdeck Kitchen’ in Baguio has become a cultural hub where ancestral recipes meet contemporary sensibilities. This heritage now generously reaches guests at John Hay Hotels, where open-fire dinners recreate authentic Cordillera meals using locally sourced, sustainable ingredients—directly benefiting indigenous farmers and small-scale producers.

John Hay Hotels guests can savor iconic Cordillera dishes such as:

• Hinanglag — a slow-cooked pork belly inspired by Kiangan traditions, cooked in its own fat until tender and flavorful
• Pinikpikan-style Baguio Chicken Rice — featuring the indigenous chicken preparation ritual that tenderizes the meat and enhances its flavor
• Mountain Man Clambake — combining locally foraged watercress and fresh seafood from Pangasinan, bridging mountain and coastal culinary traditions
• Heirloom rice dishes made with grains from Ifugao farmers, paired with indigenous vegetables from Benguet and traditional condiments

These dishes are not merely food but living expressions of Cordillera culture, reflecting indigenous rituals, storytelling, and community values passed down through generations. The open-fire cooking technique stands as a sacred practice, symbolizing a deep connection to the land and ancestral traditions.

By sourcing directly from local small-scale producers and honoring traditional culinary methods, Mountain Man and Landco Lifestyle Ventures promote not only sustainable tourism but also the preservation and celebration of Cordillera identity, empowering indigenous communities to keep their culture alive and thriving.

An Invitation to Experience Cordillera’s Rich Heritage

John Hay Hotels invites locals and visitors alike to experience this unique culinary and cultural journey every Saturday evening at The Manor’s Garden Wing. The Mountain Man open-fire dinners provide a rare opportunity to savor the flavors of the Cordilleras while supporting a sustainable ecosystem that honors heritage, empowers communities, and fosters genuine connections.

“We hope each guest leaves with more than just a meal,” says Millie Romawac. “They take home a story, a memory, and a piece of Cordillera’s soul.”

Sustainable Tourism: Celebrating Culture, Cuisine, and Active Lifestyles

Sustainability is at the core of Landco Lifestyle Ventures’ strategy for John Hay Hotels, where every initiative benefits the environment, local communities, and the broader tourism ecosystem. The Mountain Man partnership exemplifies sustainable dining tourism, sourcing heirloom rice from Ifugao farmers, fresh vegetables from Benguet growers, and seafood from nearby coastal provinces. This approach enriches the guest experience with authentic flavors while ensuring economic benefits flow directly to indigenous farmers, fishermen, and artisans—helping preserve their livelihoods and traditional practices.

Complementing this culinary tourism is John Hay Hotels’ growing role in promoting sports tourism in the Cordilleras. Recently, the hotel proudly hosted the finish line of the Tour of Luzon, a major cycling race attracting athletes and visitors from all over the country. This event showcased Baguio’s challenging mountain terrain and vibrant community spirit, drawing attention to the region as a prime destination for active, outdoor tourism.

“Our goal is to enrich the facets of Baguio tourism with diverse attractions from gastronomy, festivals to sports events. We offer visitors a rich tapestry of experiences—whether savoring indigenous flavors or engaging with Baguio’s unique natural landscapes through cycling and other outdoor activities. Hosting the Tour of Luzon finish line was also a milestone that highlighted John Hay Hotels’ commitment to sustainable tourism, blending culture, community, and healthy living.” Patrick Gregorio explains the synergy on tourism.” Gregorio states.

“Sustainable tourism is about balance—celebrating our rich heritage while preserving our environment and supporting local livelihoods. This is the legacy we want to build for Baguio and the Cordilleras,” further highlighted.

Empowering John Hay Hotels Colleagues

Beyond cultural preservation and community support, LLV takes pride in its enhanced management practices that prioritize the welfare of John Hay Hotels’ colleagues. A recent implementation of a service charge ensures that employees receive fairer compensation, fostering a more motivated and empowered workforce. This initiative is part of LLV’s commitment to professionalize hotel operations while cultivating an environment where every team member feels valued and supported.

The success of John Hay Hotels also rests on how LLV cares for its own people. Implementing a service charge was a deliberate move to improve employee welfare—an often overlooked but crucial aspect of sustainable hospitality.

“Our colleagues are the backbone of what we do,” Gregorio affirms. “Ensuring they are fairly compensated and feel supported creates a culture of pride and excellence that our guests can genuinely feel. It’s a win-win for the team, the community, and the guest experience.”