COLIN MACKAY

Chef and restaurateur at Blackbird, Sala, People’s Palace and Sala Bistro

Mackay has been an avid foodie all his life. This passion he’s brought with him around the globe—as a teenager in Scotland, then as a chef in Hong Kong and as a restaurateur in the Philippines.

His first restaurant, Sala, opened in Malate in 1997. “Since [then] I have continuously channelled my energy into original restaurant concepts,” he says. He’s also known for masterminding other dining establishments that include Sala Bistro, People’s Palace and Blackbird. Yet, despite his multiple triumphs, Mackay explains that accolades are just the cherry on top of the cake. “What is satisfying to me is seeing guests return to the restaurants, with friends, family or business clients and enjoying what we have to offer. Their appreciation is most important to me.”

Though the pandemic had impeded original ideas that the chef had been working on, Mackay says that he’s focusing on other exciting developments. For one, he’s been introducing colonies of native and European bees to his farm in Cavite. “Their delicious organic honey will be featured in the restaurants over the next few months.”

Mackay’s evolution amidst the 2020 crisis also points to the chef’s resilience in the F&B industry. “We have refreshed our menus, introduced various takeout options, developed our frozen food line, You Are the Chef! and created bespoke small private events,” he says. “It is always about keeping the restaurants safe for everyone, while maintaining the experience of quality food and warm hospitality that we are known for.”