THE PURVEYORS

ALEX LICHAYTOO President, Bacchus International

Quality is key when it comes to Alex Lichaytoo’s philosophy. The avid wine collector first found his passion importing Grand Cru wines for friends 25 years ago. “Our big break came when Shangri-La Makati Hotel asked us to open a temperature-controlled wine shop. This made us feel more serious about this potential business,” Lichaytoo reminisces.

The established purveyor, who’s been knighted with the Cavaliere dell’Ordine della Stella d’Italia (Order of the Star of Italy) and French Mérite Agricole, provides the local food industry with not only the best of wines but quality ingredients and the latest in kitchenware. “We’ve always wanted to inspire chefs to realise that quality of ingredients is the number one consideration if you wanted to create world-class cuisine, whether it’s in the cookware, wine glasses, tools or ingredients,” he says.

As fine cooking is still a growing interest in the country, Lichaytoo stresses that it’s not always about price points—but about the true enjoyment of a dish. “Create dishes that are so good that people will dream of your food even when asleep. This way they will continue to support you and [will] also bring their friends over.”

JOJO MADRID Managing partner, Premium Wine Exchange

“To start a wine business, you need to be passionate about it,” he says. “I’ve been a wine enthusiast since the mid-90s and was always interested in starting a wine importation and distribution company,” says self-proclaimed wine nerd, Jojo Madrid. The dream is now a successful business and Madrid, along with his three partners—Eric Recto, Fred Uytengsu and Jeri Jalandoni—and their entire team at local importer Premium Wine Exchange Inc have indeed proven their incredible passion to this mission. Madrid, who’s now on his way to gaining his Level 4 WSET diploma, says: “[We want] to be the best wine shop in the Philippines. That means giving customers access to wines only available in the best wine stores or restaurants around the world.” Though the company had begun importing premium California wines, it has since expanded to include top of the line European wines as well. These days, they’re able to supply all their customers with delicious drinks from Burgundy, Champagne and Napa. “[We’ve] established a wine portfolio that is truly worldclass [and] comparable to some of the best retailers in Singapore, HK and New York,” he says.

MARK OCAMPO AND KELLY GO Co-founders, Auro Chocolate

A love for chocolate isn’t anything unusual, but Mark Ocampo and his partner, Kelly Go, took their passion to new heights. As co-founder of the award-winning Auro brand, Ocampo has seen and tasted his fair share of chocolate. “Auro combines all of our interests and advocacies”, he says, “from building brands, sustainable sourcing, empowerment of farming communities and eating.”

Since the start, the partners’ goal has been relatable: to create something they themselves were addicted to. “We [also] wanted to bring chocolate back to the Philippines and create something meaningful [and] show our appreciation for the people who grow them,” Ocampo adds.

Slowly, the two have been opening Filipino eyes to the wonders and artistry of the humble cacao bean. “We want to change the notion that chocolate is merely used for desserts, [that] it is also an ingredient that can be used to enhance any savoury dish.”

ROMY SIA CEO, Healthy Options Group

The man behind Healthy Options has a very straightforward mission: it’s to, quite literally, bring healthy options into the hands and onto the tables of Filipinos around the country.

Romy Sia says that the beloved all-natural products store was born out of a very personal mission. “In late 1994, our son, Sean, developed a terrible food allergy and the doctor advised us to only feed him food without any artificial colouring, flavouring, or other chemical additives,” he shares. It was this search for “clean” food that gave birth to Healthy Options.

Now, with 33 stores around the country, Sia can attest that the search is not so frustrating anymore. “Educating and empowering people to take control of their health has

OLIVE PUENTESPINA Founder and cheesemaker, Malagos Farmhouse Cheeses

This renowned Filipino cheesemaker has won the Asean Women Entrepreneur Award in 2018 in Bangkok for her world-class artisanal cheeses at Malagos Farmhouse. Olive Puentespina, her husband always been my motivation and inspiration.” Now, at time when the importance of health has been put at the forefront of our lives, Sia shares that Healthy Options has only managed to reinforce its original message to their customers. “The medical frontliners help people to stay alive in the hospitals. Healthy Options helps people to stay away from the hospitals.”

and her in-laws are all part of the Davao-based family business, the Puentespina Group of Companies. Under this umbrella are the award-winning Malagos chocolates (which has earned 44 international accolades to date), the Malagos Farmhouse and the Malagos Garden Resort, among others.

Her cheese journey began in 2005, in her garden with three of her goats. This pursuit has taken her to train in the United States. She’s also been taught by two Swiss cheese masters. In many ways, she’s found her life’s purpose in the udder-belly of her beloved animals. “Watching milk turn from liquid to this unctuous mouldy, smelly morsel that tingles in your mouth is just so satisfying,” she laughs. The businesswoman now manages 32 employees, 350 goats and a multifaceted business model.

“I have been campaigning for going local to help save the economy. This goes hand in hand with my project of bringing back Filipino flavours to our table to help save native fruits, vegetables and crafts.”

ERNEST ESCALER Founder, Gourmet Farms

“In the early Eighties, I decided to try and convince local consumers to shift from instant coffee to freshly brewed with our roasted beans under the label Gourmet Coffee,” Ernest Escaler recalls. At the time, most roasted and ground products in the Philippines were imported from abroad, ironic because the country grows cacao.

Years later, Escaler decided to convert a two-hectare orchid farm in Silang, Cavite into an organic vegetable farm now known as Gourmet Farms. Not long after, he opened Gourmet Café at the farm, which soon drew visitors by hordes, mostly coming from Metro Manila. “There were very long lines of customers waiting to be seated.”

Escaler finds happiness in seeing workers gladly serving loyal customers a fresh cup every single day. Even amid challenging times, he developed products such as precooked meals, natural herbal teas and ginger extracts, all delivered to customers’ doorsteps. He advises young chefs and restaurant owners to be passionate in knowing their clients and serving them what they need. “We have recently marked our 40th year in the business. We have not resorted to advertising and rarely done promotions. We owe our success to our good products and a passionate team which produces them,” he says.

Above all, Escaler humbly believes that he owes his success to a higher being. “Of course, we also thank the Almighty for steering us through our life.”