John Hay Hotels redefines purposeful luxury with the Fire Dinner, an immersive outdoor feast curated with Baguio Mountain Man at Dap-Ayan’s forested haven.
In the pine-cloaked highlands of Baguio, where time slows and mist curls like memory, a new kind of luxury awaits, one that awakens the senses, honors Cordillera heritage, and tells stories by firelight.
At the John Hay Hotels, managed by Landco Lifestyle Ventures, guests are invited to experience a culinary ritual unlike any other: the Baguio Mountain Man Fire Dinner. Set under a canopy of trees and starlight, this isn’t simply a meal, it’s a journey into ancestral memory and soulful living.
Awakening the senses under the pines, John Hay Hotels partners with Chavi and Millie Romawac of Baguio Mountain Man for a fire-lit culinary ritual rooted in Cordillera soul.
This is purposeful luxury: raw yet refined, and unforgettable.
“Our vision of purposeful luxury is about authenticity and connection,” shared Erickson Y. Manzano, President and CEO of Landco Lifestyle Ventures. “Through our partnership with Baguio Mountain Man, we’re elevating the highland experience, where guests don’t just eat; they immerse in and become part of a greater cultural narrative of the Cordilleras.”
“At LLV, we believe in purposeful luxury that is both exquisite and ethical,” Manzano emphasized. “Together with Baguio Mountain Man, we support a movement where local artisans, farmers, and coastal communities become co-creators of a world-class cultural and dining experience. It’s luxury with a soul, designed to celebrate culture, land, and people.”
More than a meal, the Fire Dinner at John Hay Hotels and Baguio Mountain Man is a reverent tribute to Cordilleran heritage, infused with ritual, reimagined flavors, and modern flair.
“The fire dinner of the Baguio Mountain Man at John Hay Hotels tells a story of local pride, sustainability, and deep respect for our roots,” he added.
A Return to Fire and Feeling
The fire is lit hours before sunset. Smoke rises gently from open flames fueled by native wood, each chosen for scent and story. There is no rush here, only rhythm. In the quiet of the forest, Chavi and Millie Romawac, the duo behind Baguio Mountain Man, begin their sacred work.
Formerly a member of the Alternative Rock Band Session Road, Chavi left the music scene and went to the traditional restaurant world until he pursued something deeper, an elemental way of cooking that reconnects with the land. Millie, his wife and partner, weaves narrative and care into each step of the experience. Together, they transform a forest clearing into a dining space that feels timeless, alive and a sensorial stage for storytelling through Cordillera cuisine at John Hay Hotels.
Hinanglag, a Kiangan-inspired dish of slow-cooked pork belly, honors the Ifugao ritual of generosity, flavored by smoke, memory, and shared bounty.
Their approach is steeped in ritual, cleansing the space with smoke, speaking gratitude before cooking, selecting ingredients based on season, moon phase, and memory. Every dish has a lineage. Every course is a conversation.
More than just a feast, this is a circular act of giving. The ingredients are fresh, wild, and carefully sourced from upland farms, indigenous growers, and coastal fishing families. From the Baguio market’s earth-scented stalls to Pangasinan and La Union’s sun-kissed shores, every element is intentionally chosen. In this way, the Fire Dinner doesn’t just sustain guests, it sustains communities.
A Multi-Sensory Feast in the Forest
As dusk settles, guests gather around the fire. Lanterns flicker, pine needles soften each step, and a hush falls over the forest. The dinner begins not with a starter, but with stillness. A breath. A moment to arrive. Lanterns glow. River stones heat. A soft hush falls as the forest becomes a stage and a storyteller.
A showcase of Cordillera’s heirloom rice varieties, earthy, aromatic grains passed down through generations and plated with pride.
Then, there’s aroma, texture and sound.
What follows is a culinary ritual unlike any other, steeped in Cordillera traditions and crafted to awaken all five senses:
Hinanglag (Kiangan-Inspired) The experience opens with a soulful dish from the Ifugao heartland: pork belly slow-cooked in its own fat for five hours. The aroma is rich and primal made of garlic, smoke, and memory. On the tongue, it dissolves, melting, savory, profoundly tender. Inspired by watwat, a ritual of generosity and shared bounty, it evokes warmth and welcome in every bite.
Baguio Chicken Rice A reimagined pinikpikan, made with ethically raised native chicken, torched to release smoky notes, then simmered slowly with etag: salted, sun-dried pork from the highlands. Served with heirloom balatinao rice, its deep violet grains glisten in the firelight, releasing an earthy aroma. The ginger sauce sings with heat and healing. It’s comfort and complexity in harmony.
Mountain Man Clambake A dramatic convergence of land and sea. Fresh seafood bounty of clams, crabs, and fish sourced from La Union and Pangasinan’s fishing communities, are layered with tungsuy (mountain watercress) and steamed over fire-heated river stones. When the leaves are peeled back, a burst of brine and citrus fills the air. Shells crack. Steam curls. Each bite is a testament to freshness and fire.
Seasonal Side Dishes Foraged fiddlehead ferns glisten in wild vinegar. Wild mushrooms from Abra are grilled to smokiness, their umami dancing on the tongue. Hand-fermented atchara, root pickles, and chili pastes bring brightness and bite. Each side dish is served in hand-thrown bowls by local potters, cool to the touch, rugged with character, and uniquely Baguio.
The Dessert Finale A medley of sticky mountain rice, sweetened with wild honey, cacao nibs, and native fruits. The scent is toasty, the texture rich and layered from creamy, chewy to spiced. Served on banana leaves or carved wooden trays, it recalls festive endings, tribal sweets, and the joy of nourishment made sacred.
Each dish is prepared over open flame or river stone, plated on hand-crafted earthenware, and eaten with fingers to heighten texture and connection. The aroma of pine smoke, the sound of sizzle, the glow of embers, are all part of a dance that blurs the line between meal, memory, and the warmth of fire and fellowship.
Their collaboration with Landco Lifestyle Ventures has given them a wider stage to amplify their advocacy for local food sovereignty, ancestral memory, and mindful tourism. Whether on their roof deck or beneath the trees of John Hay Hotels, the Mountain Man experience continues to grow, flame by flame.For more information and reservations, For John Hay Hotels inquiries and reservations, guests can call (074) 637 4720 | (074) 637 472, (+63) 939 986 4120; email: reservationsatmanor@campjohnhayhotels.com ; visit Landco Lifestyle Ventures websitewww.landcolifestyleventures.com ; and socials on FB: https://www.facebook.com/TheJohnHayHotels IG: https://www.instagram.com/thejohnhayhotels/ ;
John Hay Hotels redefines purposeful luxury with the Fire Dinner, an immersive outdoor feast curated with Baguio Mountain Man at Dap-Ayan’s forested haven.
In the pine-cloaked highlands of Baguio, where time slows and mist curls like memory, a new kind of luxury awaits, one that awakens the senses, honors Cordillera heritage, and tells stories by firelight.
At the John Hay Hotels, managed by Landco Lifestyle Ventures, guests are invited to experience a culinary ritual unlike any other: the Baguio Mountain Man Fire Dinner. Set under a canopy of trees and starlight, this isn’t simply a meal, it’s a journey into ancestral memory and soulful living.
This is purposeful luxury: raw yet refined, and unforgettable.
“Our vision of purposeful luxury is about authenticity and connection,” shared Erickson Y. Manzano, President and CEO of Landco Lifestyle Ventures. “Through our partnership with Baguio Mountain Man, we’re elevating the highland experience, where guests don’t just eat; they immerse in and become part of a greater cultural narrative of the Cordilleras.”
“At LLV, we believe in purposeful luxury that is both exquisite and ethical,” Manzano emphasized. “Together with Baguio Mountain Man, we support a movement where local artisans, farmers, and coastal communities become co-creators of a world-class cultural and dining experience. It’s luxury with a soul, designed to celebrate culture, land, and people.”
“The fire dinner of the Baguio Mountain Man at John Hay Hotels tells a story of local pride, sustainability, and deep respect for our roots,” he added.
A Return to Fire and Feeling
The fire is lit hours before sunset. Smoke rises gently from open flames fueled by native wood, each chosen for scent and story. There is no rush here, only rhythm. In the quiet of the forest, Chavi and Millie Romawac, the duo behind Baguio Mountain Man, begin their sacred work.
Formerly a member of the Alternative Rock Band Session Road, Chavi left the music scene and went to the traditional restaurant world until he pursued something deeper, an elemental way of cooking that reconnects with the land. Millie, his wife and partner, weaves narrative and care into each step of the experience. Together, they transform a forest clearing into a dining space that feels timeless, alive and a sensorial stage for storytelling through Cordillera cuisine at John Hay Hotels.
Their approach is steeped in ritual, cleansing the space with smoke, speaking gratitude before cooking, selecting ingredients based on season, moon phase, and memory. Every dish has a lineage. Every course is a conversation.
More than just a feast, this is a circular act of giving. The ingredients are fresh, wild, and carefully sourced from upland farms, indigenous growers, and coastal fishing families. From the Baguio market’s earth-scented stalls to Pangasinan and La Union’s sun-kissed shores, every element is intentionally chosen. In this way, the Fire Dinner doesn’t just sustain guests, it sustains communities.
A Multi-Sensory Feast in the Forest
As dusk settles, guests gather around the fire. Lanterns flicker, pine needles soften each step, and a hush falls over the forest. The dinner begins not with a starter, but with stillness. A breath. A moment to arrive. Lanterns glow. River stones heat. A soft hush falls as the forest becomes a stage and a storyteller.
Then, there’s aroma, texture and sound.
What follows is a culinary ritual unlike any other, steeped in Cordillera traditions and crafted to awaken all five senses:
Hinanglag (Kiangan-Inspired)
The experience opens with a soulful dish from the Ifugao heartland: pork belly slow-cooked in its own fat for five hours. The aroma is rich and primal made of garlic, smoke, and memory. On the tongue, it dissolves, melting, savory, profoundly tender. Inspired by watwat, a ritual of generosity and shared bounty, it evokes warmth and welcome in every bite.
Baguio Chicken Rice
A reimagined pinikpikan, made with ethically raised native chicken, torched to release smoky notes, then simmered slowly with etag: salted, sun-dried pork from the highlands. Served with heirloom balatinao rice, its deep violet grains glisten in the firelight, releasing an earthy aroma. The ginger sauce sings with heat and healing. It’s comfort and complexity in harmony.
Mountain Man Clambake
A dramatic convergence of land and sea. Fresh seafood bounty of clams, crabs, and fish sourced from La Union and Pangasinan’s fishing communities, are layered with tungsuy (mountain watercress) and steamed over fire-heated river stones. When the leaves are peeled back, a burst of brine and citrus fills the air. Shells crack. Steam curls. Each bite is a testament to freshness and fire.
Seasonal Side Dishes
Foraged fiddlehead ferns glisten in wild vinegar. Wild mushrooms from Abra are grilled to smokiness, their umami dancing on the tongue. Hand-fermented atchara, root pickles, and chili pastes bring brightness and bite. Each side dish is served in hand-thrown bowls by local potters, cool to the touch, rugged with character, and uniquely Baguio.
The Dessert Finale
A medley of sticky mountain rice, sweetened with wild honey, cacao nibs, and native fruits. The scent is toasty, the texture rich and layered from creamy, chewy to spiced. Served on banana leaves or carved wooden trays, it recalls festive endings, tribal sweets, and the joy of nourishment made sacred.
Each dish is prepared over open flame or river stone, plated on hand-crafted earthenware, and eaten with fingers to heighten texture and connection. The aroma of pine smoke, the sound of sizzle, the glow of embers, are all part of a dance that blurs the line between meal, memory, and the warmth of fire and fellowship.
Their collaboration with Landco Lifestyle Ventures has given them a wider stage to amplify their advocacy for local food sovereignty, ancestral memory, and mindful tourism. Whether on their roof deck or beneath the trees of John Hay Hotels, the Mountain Man experience continues to grow, flame by flame.For more information and reservations, For John Hay Hotels inquiries and reservations, guests can call (074) 637 4720 | (074) 637 472, (+63) 939 986 4120; email: reservationsatmanor@campjohnhayhotels.com ; visit Landco Lifestyle Ventures websitewww.landcolifestyleventures.com ; and socials on FB: https://www.facebook.com/TheJohnHayHotels IG: https://www.instagram.com/thejohnhayhotels/ ;
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