The Christmas celebration came early this year for the Vibo group as the real estate and the hotel management company hosted a soiree to officially signal the arrival of the festive season. Family is very important to the management of the group and they started the season of hope by inviting associates and clients, suppliers and tenants to witness together as one the lighting of their Christmas trees.
There are three Christmas trees lighted simultaneously each representing a major subsidiary of the family owned corporation. According to Sir Carlo Suarez, the General Manager of Cebu Grand Hotel, their family wanted to light a tree each because they wanted to express gratitude for the success of their businesses. It is their way of giving thanks for all the blessings they have received.
Vibo Group is composed of Vibo Land (Real Estate Development), Axis Entertainment Avenue (The strip mall across the hotel) and Cebu Grand Hotel.
The Christmas tree lighting ceremony took place last November 8, 2019, in front of Cebu Grand Hotel’s newly refurbished façade. The hotel has a noticeably refreshed modern look thanks to a linear symmetric design added to the front of the building giving it a chic, contemporary feel, making it truly Grand.
Directly beside the hotel is the group’s recently finished Axis Entertainment Avenue, a strip mall with new tenants such as Rico’s Lechon, Bird Seed Breakfast Club, a bubble milk tea cart, various new restaurant concepts and an architectural firm.
Vibo Land ventures into real estate development and has a number of projects currently under construction. Axis General Manager and Vibo Land Marketing Director Allen Andre Suarez is excited to share with us these upcomi
ng projects and promised us a front seat in their unveiling.
With the tree lighting ceremony a truly Grand success, Vibo Group President Gerardo Borromeo shared their family’s message of love that comes with the Christmas season and wished all Cebuanos a very Merry Christmas and a bountiful New Year from their family to yours.
(by Chef John Paul Briones)