Cebu Living: 2015 July-September by Hinge Inquirer Publications

CEBU LIVING

BUNNY PAGES At the height of his career

FIELD OF COMMAND

Notable businessmen making waves in their respective spheres Page 09

RISKY BUSINESS

Reworking your monochromatic office wardrobe Page 26

FEASTS FROM SPAIN

Huge servings of Spanish grub and tipple Page 34

VOLUME 2 ISSUE 1

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CONTENTS EDITOR’S NOTE

SOCIAL DIARIES Rustan’s formally opens its biggest shopping store in the region

ARTS AND CULTURE An assembly of Philippine-made santos inside a foreign collector’s abode

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MARKET Rules of power dressing FOOD A housewife’s creative lunch boxes for her kids ON THE COVER: IMAGE BY TAMMY DAVID

AVAILABLE ON DIGITIGAL NEWSSTANDS

We wake up every day to get ready for work. We dress up for a major meeting, rehearse a motivational speech for your team, or plainly render the hours needed in the office. Business is growing. Business is good. Business is now abuzz in Cebu. With the Philippines’ continuous economic boom, business opportunities in key cities have been skyrocketing for the past five years. Despite the competition getting stiffer, many Cebuanos have taken dominance in the world of trade and commerce. It is only fitting that we feature Cebu’s Entrepreneur of the Year, Bunny Pages, as he shares his story of success at a later age. Despite venturing out into the entrepreneurial path late, it did not become a hindrance to achieving his goals. In this issue, we also sit down with a few notables in their respective fields in business and talk about mistakes, lessons, and trends. As another year comes to an end, take time to browse through another issue, filled with inspired content that aims to guide every entrepreneur, whether aspiring or established. FOLLOW US ON

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CEBU LIVING GROUP PUBLISHER BEA J. LEDESMA MANAGING EDITOR DENISE DANIELLE ALCANTARA EDITORIAL ASSISTANTS LEX CELERA, PRISTINE L. DE LEON CREATIVE DIRECTOR NIÑA MUALLAM GRAPHIC ARTIST DANICA CONDEZ CONTRIBUTORS COLUMNIST JUDE BACALSO WRITER JING LEJANO STYLIST EDLENE CABRAL HAIR AND MAKEUP BULLET REYES PHOTOGRAPHERS TAMMY DAVID, SAM LIM, PATRICK SEGOVIA BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISOR AND TREASURER J. FERDINAND DE LUZURIAGA

LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA ALCANTARA SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES FELIPE R. OLARTE AVP FOR SALES MA. KATRINA GARCIA-DALUSONG KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ SENIOR ACCOUNT EXECUTIVES ABBY GINAGA, THEA ORDIALES ACCOUNT EXECUTIVES SARAH CABALATUNGAN, ANDIE ZUÑIGA SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MARA KAREN ALIASAS CUSTOM ASSOCIATE MANAGING EDITORS PAM BROOKE CASIN, ANGELA VELASCO EDITORIAL ASSISTANTS PAULINE MIRANDA, THERESE STA. MARIA, PAM CARLOTA, TJ BILLONES ACCOUNT EXECUTIVES SHANNA MALING, INA MATEO, GENE PEREZ GRAPHIC ARTISTS JANINE ALCANTARA, ROI DE CASTRO, TEJ TAN, YAYIE MOTOS, JAYCELINE SORIANO

FULLY BOOKED STARBUCKS COFFEE RADISSON BLU HOTEL DAVID’S SALON SALON DE ROSE

ANNIE’S BEAUTY WORLD DERMCLINIC BENCH FIX SALON FRESHAIRE TONY AND JACKEY SALON

GRAPHIC ARTISTS LEE CACES PRODUCTION MANAGER NOEL CABIE PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST KRISTINE MAY PAZ

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MARKETING ASSISTANTS JR LAROSA, ERLE VIRGILIA MAMAWAL, JANNELLE TURIJA

CEBU LIVING

SOCIAL DIARIES SOCIAL DIARIES By LEX CELERA

A SHOPPER’S PARADISE The long wait is over as Rustan’s opens its doors to the public

Rustan’s ushers in a new destination for luxury retail with Rustan’s Cebu, a multilevel shopping space dedicated to the world’s top luxury brands. The three-day launch last August was colored with a myriad of activities, such as a Meet and Greet with designers Criselda Lontok, Pia Hebron, and Jojie Lloren, a complimentary calligraphy lesson courtesy of Montblanc, a fashion styling session with Kryz Uy, and a children’s fashion show titled “Kidchella: Sound of Sunshine.” Rustan’s also paid tribute to some of Cebu’s most celebrated icons and tastemakers who have put the city on the map. Kenneth Cobonpue, Cary Santiago, Teresin Mendezona, and Amparito Lhuillier showcased their home design settings that embody the spirit of world-renowned Cebuano artistry using pieces from the Rustan’s Home department. Rustan’s Cebu’s first level features the men’s and cosmetics sections, while dominating the second level is the ladies’ section, where a wide range of fashion brands cater to the tasteful lifestyles of Cebuanas. Found on the same floor are the glitz and glamor of Rustan’s Silver Vault, and assortments for the edgy youth from Rustan’s Young Contemporary label. Finally, crowning the top floor is Rustan’s collection of endearing home décor.

CEBU LIVING

PATRICK JACINTO, FERNANDO ZOBEL DE AYALA, AMBASSADOR BIENVENIDO TANTOCO SR., ZENAIDA “NEDY” TANTOCO, MARITESS TANTOCO ENRIQUEZ, AND ANTON HUANG

ALFRED TY AND MICHAEL HUANG

ATO ALVAREZ, BUTCH CARUNGAY AND JOE ESPIRITU

JUSTIN AND LINCOLN CHANG OF ASCOT CHANG

DONNIE TANTOCO AND CHRISTIAN TANTOCO

CATHERINE HUANG AND EMAN PINEDA

PHILIP RODRIGUEZ AND PATRICE UYTENGSU

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SOCIAL DIARIES SOCIAL DIARIES By LEX CELERA

ROYALTY IN PEARLS The Queen City ushers in the comeback of Jewelmer Joallerie

It was only a matter of time before the Jewelmer Joaillerie boutique introduced a new look. For the French-Filipino luxury brand, their connection to Cebu runs deeper. As deputy CEO Jacques Cristophe Branellec said: “We would like to strengthen this relationship by getting more acquainted with the Cebuanos. We have strong ties to Cebu, as it is where most of our people in the farm come from. Cebuanos not just appreciate the beauty of the pearl; they also understand its importance.” Last July, Jewelmer Joaillerie celebrated the reopening of their boutique at Ayala Center Cebu. Hosted by Issa Litton, the event provided a view of the store, known to possess an aesthetic that combines French elegance and Filipino artistry. Officially reopening the store were Jewelmer Joaillerie’s Executive VP and Deputy CEO Jacques Branellec and Creative Director Gaelle Branellec, together with guests of honor Nonie Uy, Penny Weigel, and the Hon. Margot Osmeña.

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GIRLIE BENITEZ, FATIMA RABAGO, AND RIA BOLIVAR IN JEWELMER

BELLE SARMIENTO AND AZIZA MONDOÑEDO

JEWELMER JOAILLERIE EXECUTIVE VP AND DEPUTY CEO JACQUES BRANELLEC, AMPARITO LHUILLIER, AND LUDO BRANELLEC

JEWELMER JOAILLERIE’S RETAIL MANAGER NIZA CAPILI AND COMMUNICATIONS AND EVENTS MANAGER PENELOPE UY

KAYE SALA AND MARGIE TAYLOR

COUNCILOR MARGOT OSMEÑA, PENNY WEIGEL, AND NONIE UY

JEWELMER JOAILLERIE’S CREATIVE DIRECTOR GAELLE BRANELLEC AND EXECUTIVE MARKETING MANAGER TRICIE LEGARDA

SPECIAL FEATURE

CONQUERING CHALLENGES Businessman and triathlete John Pages powers through his grueling environments with the unmatched connectivity of Globe By ROMEO MORAN Images by JAMES GO People think true winners are those who come in first, but anyone who’s overcome their physical limitations to cross the finish line knows they’ve won. Nobody knows this more than businessman John Owen Z. Pages, Vice President of Pages Holdings, Inc. (Thirsty Juices and Shakes, Mooon Café, and more) and he is right at home in the world of triathlon. Aside from helping manage an empire, he finds enough time to train and race, having finished in the recent Ironman 70.3 Philippines. “I have been a lifelong fitness buff,” says Pages, when asked why he decided to take on triathlon. “I have engaged in sports almost daily since I was a child. Also, because I run and bike regularly, it was a natural extension and challenge to try the tri-sport phenomenon. For us Cebuanos, there was extra incentive because the Ironman 70.3 event is right here. You no longer need to travel far and you can train in the very waters and route of the actual race.”

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It’s today’s technological marvels that power him and keep him on top of his game, whether he has to engage in sports or business. “Always-on internet is very important in today’s business world,” Pages explains the convenience of myLifestyle plan, which is customized according to his needs, “We are not in the office all the time. Access to information, especially e-mail, is essential. I am connected to my staff and associates all the time.” When it comes to his running routines, Pages makes sure he has a lively background: “I am a big fan of Spotify; music is a great motivator and it takes away the monotony of running alone. Also, whenever I bike, I bring along my phone. Google Maps is also very helpful. When we do 90K bike rides, it helps us plot our route and monitor where we are.” The extensive services offered by Globe allow him to be in sync with both his business and training. “All of our family and top company officials are with Globe — so it is easier (and less expensive) to communicate.”

THE EXTENSIVE SERVICES OFFERED BY GLOBE ALLOW JOHN PAGES TO BE IN SYNC WITH BOTH HIS BUSINESS AND TRAINING.

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SOCIAL DIARIES SOCIAL DIARIES By LEX CELERA

GLOBETROT IN STYLE Playful tones, cocktails, and monograms set the scene for a summer rendezvous

It’s been less than a year since Louis Vuitton’s first trunk show. While the first had Cebu society all dressed up, the days from June 7 to 9 was a summer daydream at the Ocean Pavilion of Shangri-La’s Mactan Resort and Spa, where Louis Vuitton held its second trunk show. The luxury brand showcased its summer collection that revolved around two main narratives: The V and the Ramage. The famous advertisement “Volez, Voguez, Voyagez avec des Valises Louis Vuitton,” an invitation that literally translates to “fly, sail, and travel,” serves as an ideal inspiration for The V print. Summery and playful tones reinterpret the first edition’s iconic signature, with the Epi seasonal colors of grenade and turquoise to match. Meanwhile, the Ramage print takes inspiration from the dots and ramage patterns of the Cruise 2015 ready-to-wear looks, again matching the Epi color grenade. The opening brunch cocktail last June 7 got Cebu’s jetsetters and socialites talking and enjoying themselves over the ever welcome pair of champagne and canapés in the form of Wagyu burgers, manchego cheese croissants with jamon Ibérico, and hazelnut mille-feuille. Illustrator Peterich Chiuwan captured portraits of the guests in the style of high fashion-inspired quick sketches.

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LOUIS VUITTON SOUTH ASIA VISUAL MERCHANDING MANAGER RIZAL KHUSAINE, LOUIS VUITTON PHILIPPINES PR EXECUTIVE MARY REYES, AND LOUIS VUITTON SOUTH EAST ASIA EVENTS MANAGER NATHAN WHITTON

ELLIE BOOTH, LEXIE PELAEZ, AND AMANDA BOOTH

PAOLO DEL ROSARIO, BELLE SARMIENTO, AND FREMONT BASE

JULIA, MAYETTE, AND LIANA PASTRANO

LOUIS VUITTON MICRONESIA AND PHILIPPINES MERCHANDISING MANAGER PAMEN LACSON, GENERAL MANAGER RHEA DE VERAAGUIRRE, AND JOSE ANTONIO NIGRO

ELAINE AND JOSEPH LO

CAMILLE MARANAN, ROXANNE LAO, AND CRYSTALLE OZAMIS

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SOCIAL DIARIES SOCIAL DIARIES By LEX CELERA

HEAD OVER WHEELS Introducing your new partners on the road

Cebu’s streets get a proper introduction to automotive prestige as Global Star Motors Corporation (GSMC) plants its feet in Nivel Hills with a new state-of-the-art showroom. Housed inside the showroom are luxury car brands Mercedes-Benz, Chrysler, Dodge, Jeep, and Ram, exciting news not only for motoring aficionados but also those with discriminating taste. Cebuanos no longer have to travel to Manila just to bring their dream car home, as well as experience excellent after-sales service and maintenance. For GSMC, establishing a flagship hub in Cebu was their next logical step. “We believe Cebu deserves the best, which is why we pulled all the stops to bring these iconic brands to our fellow Cebuanos who have long been waiting for this day,” GSMC President Edward Onglatco said during the inauguration last July. Backed by a supportive team led by retired Ambassador Francisco Benedicto as the board’s chairman and his fellow incorporators Kenneth O. Huan as senior vice president, Barbara Gothong-Tan as treasurer, and Atty. Augusto Go as chairman emeritus, the GSMC president sets his sights on a bright future for this partnership.

CEBU LIVING

CHRYSLER 300C UNVEILING

GSM VP KENNETH HUAN, GSMC PRESIDENT EDWARD ONGLATCO, GSMC CHAIRMAN AMBASSADOR FRANCISCO BENEDICTO, CEBU GOVERNOR HILARIO DAVIDE III, CEBU CITY MAYOR MICHAEL RAMA, GSMC CHAIRMAN EMERITUS ATTY. AUGUSTO GO, ANG CHAIRMAN GREGORIO YU, ANG PRESIDENT FELIX ANG, CEBU CITY VICE MAYOR EDGARDO LABELLA

JAN MICHAEL VILLAMOR, BEATRIZ SALA BOZA, AND TIRSO NERI PADILLA

DENNIS TAN, PRUDENCIO GESTA, EDWARD GO, RENATO DYCHANGCO, AND EDWARD HAYCO

ARTS & CULTURE

HIS SACRED LEGION

Garrison Rousseau talks about his craft and obsession in the company of saints By PRISTINE L. DE LEON Images by TAMMY DAVID

We are in a room full of relics. Either as a statement of religiosity or a visual gag to induce fear, angels, saints, and one headless Barabas stare down at visitors, seemingly willing their devotion regardless of whichever god they pray to. Wooden hands on a table reach up towards a deity somewhere, a 14-foot tall mirror framed by driftwood multiplying the image twofold. Garrison Rousseu lords over this assembly of santos. His obsession with collecting is almost akin to religion. “I grew up in a very Catholic household [in Hong Kong]. I had a lot of that around,” he shares. Yet none struck his fascination as much as the santos here, which look more human than holy, more like creatures caught in frozen time, blinking just every now and then. “I wasn’t trying to get the ones with [ivory] angelic faces, the devotional Catholic art,”

Rousseu says. “I was really [going for] Baroque or folk art, something where the face is more human.” Since his arrival, he has culled pieces for his collection mostly from dealer Floy Quintos. Once, in Gallery Deus, Rousseau recalls four Frenchmen intending to buy native antiques and sell them in Paris for a higher rate. “I was so determined to buy them because I was so irritated [with the French]. That’s how I actually started. If I buy them, at least they stay here in the Philippines.” While collecting is an obsession, making furniture is Rousseau’s art. With all his craftsmen in the workshop, he plays god in the business of creation. “I was giving things away as wedding gifts,” he shares of his first works. “I wasn’t trying to sell them, but people started calling me, asking if they could buy. All of a sudden, I was in business.” Departing from antiques, Rousseau now

GARRISON ROUSSEAU OPTS TO STAY LOW-KEY IN MACTAN WHERE HE WORKS WITH THE CRAFTSMEN IN MANDAUE.

CEBU LIVING

ARTS & CULTURE

THIS PAGE: ROSSEAU DISPLAYS HIS OWN FURNITURE AMID THE DOZENS OF SANTOS IN HIS LIVING ROOM. OPPOSITE PAGE: HE COLLECTS THE HANDS OF SANTOS, LIKENING THEM TO THE JAPANESE CUTTING THEIR HANDS OFF DURING THE WAR.

CEBU LIVING

ARTS & CULTURE

gives his designs a contemporary form. Using crocodile skin and other exotic materials— shagreen, tobacco leaves, and goat skin from Southern Visayas—he exerts the longstanding capacity of designers to bend nature to their will. For this creator, every piece is spawned from collaboration. With styles ranging from the classic ’30s, to the exuberant ’90s, to the post-modern eclectic, Rousseau makes commissioned works for chief interior designers across the globe. His pieces find residence in Europe, the US, and the Middle East—likely satiating a distant dweller’s obsession with both the exotic and the refined. All his furniture goes abroad, while back here, more and more sculptures populate his unmoving colony of santos. He’ll never sell them for a price, he reiterates. The santos testify to the designer’s obsession with craftsmanship and form, and if we read their formidable gazes right, they will likewise tell us they’re not going anywhere.

CEBU LIVING

PROFILE JACOB PIMENTEL

JAY ALDEGUER

CAPTAINS OF INDUSTRY The city’s movers and thinkers in focus By DENISE DANIELLE T. ALCANTARA AND PRISTINE L. DE LEON Images by TAMMY DAVID

JACOB PIMENTEL With the local real estate industry’s steady growth, Jacob Pimentel sheds light on the situation on the ground. What are the highs and lows of being in the real estate business? I would say that one high is that it’s on a boom. But the problem with Cebu is that there is only limited land. Land prices have really gone crazy, especially now that there

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are a lot of Manila players entering Cebu. I would say that a low point is that the big ones are coming in. It’s gotten difficult to acquire good properties; it’s getting more expensive and your competition is getting stiff. So now, it’s all about timing and being able to compete with all these big companies and knowing how to position yourself. Are there policies to protect Cebu-based businesses? There’s none. It’s a free market. Anybody can come in.

Is the market saturated already? There’s a steady growth, but in terms of saturation, no, not yet. A lot of people are still looking to buy and build new commercial and residential spaces, but we’re now shifting back to building on the outskirts of the city. We started with residential spaces then we bridged into commercial when we built two hotels (Escario Central Hotel and St. Mark Hotel) and the commercial mall Escario Central Mall. Now, we want to switch back to the residential scene.

PROFILE ALLEN TAN

JAY ALDEGUER In the realm of local tourism, entrepreneur Jay Aldeguer’s business remains a steady tour de force. How do you mobilize communities and small businesses? Lately, there’s been a trend called inclusive business. One of the problems of microentrepreneurs is access to markets, so we’ve been working with the Department of Trade and Industry to close the gap between the micro-entrepreneurs and the established businesses. With our Island Banca Cruises that offers island-hopping tours, every time there’s additional booking, we outsource our boats, train the boatmen, and have them partake in our market. How do you keep up with people’s changing travel habits? We’ve evolved into a more flat organization to address immediate surges and arrivals. We’ve decentralized our decision-making. We’ve empowered our staff and worked with local government to promote certain destinations.

For 2015, what projects have you been working on? Our main focus [now] is the new Islands Pasalubong. There’s no one-stop-shop for pasalubong [anymore]. We’ve been transitioning from a brick-and-mortar, inclusive concept to a more platform-oriented company like Pasalubong. [It’s] a trend in line with Uber and Airbnb where, because there’s so much resources, the important thing is to create a conduit that people can approach and join.

ALLEN TAN Franchise king Allen Tan continues to push the franchising business to the limits with his ongoing efforts to shape different established brands to answer the needs of the Cebuano consumer. Is there a big demand for food businesses in Cebu? Business in the Philippines, in general, is

doing well. We feel that this is the right time to invest. We are trying to bring in more brands and open new stores because [consumers have] more disposable income. Cebu is a very valueoriented market, so we try to find brands that have value attached to them—not necessarily the most expensive nor the cheapest. It’s the value viewpoint that’s important. How do you push for innovation among the brands you handle? We make sure that they will work in Cebu, because not everything does. We highlight the products that would do well here, and we make sure that the marketing and advertising message is also communicated properly to Cebuanos. Lastly, we make sure to put the right people for specific brands. What is your business motto? What’s important to me is the livelihood the business provides to the people, as well as providing Cebuanos access to international brands. This eliminates their need to travel to get top quality products. I respect and understand the quality of local brands and how important they are, but it’s always good to have a variety of products to choose from.

CEBU LIVING

PROFILE DEBBIE PALAO

JOJO AND YOYIE DE JESUS

DEBBIE PALAO With Debbie Palao’s direction, globally acclaimed Filipino designs find a dynamic local address. What is it about your aesthetic that attracts the global market? I like the Filipino look, which is not Filipiñana. It has to be true to the material: when [I use] rattan, you see rattan. [Designs these days are] too modern, that’s why people have gone back to appreciating natural materials. How does Holicow advocate holistic innovations and sustainability? In Carmen, Bohol, we have someone who mobilized an entire community to grow and harvest bamboos. Former NPAs are now entrepreneurs. [They tell me], “Ma’am, my kids are now in school.” I [also] work with communities [who make abaca cloth]; we equip them with their own hand loom and they weave while [taking care of ] their kids.

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What makes Cebu a breeding ground for design? We are now part of the Creative Cebu Council. The British council created creative councils in the 10 ASEAN countries. [Last] July, we hosted the final introductory forum, and a lot of the attendees are creative entrepreneurs. After that, [my niece] and three other designers were sent to Chiang Mai for The Craft Connect. In November, [those from Chiang Mai] will come here to see our crafts. [Chiang Mai] excels in a way that is different from us, but they believe that Cebu has advanced creative capabilities. The only way to work is through collaboration.

JOJO AND YOYIE DE JESUS By chance or by fate, Jojo and Yoyie De Jesus are proponents of the beekeeping industry, expanding their honey business to include food, wellness, and cosmetic product development.

What’s the most important lesson you’ve learned from running the business? The first time we harvested, we had so much honey; our first harvest amounted to around 88 gallons. We all panicked, wanting to sell it wholesale, but a friend told us not to worry. Still, we did and so we sold the honey at a wholesale price. In a matter of three months, we didn’t have any honey left to sell anymore, and that’s when we realized that the demand for it is really high. We learned that with one harvest, we have to make sure there is enough honey to sell all year round. How has consumer behavior changed over the years? Nowadays, people don’t just buy honey off the shelf. They look for real honey despite the doubled market price. What’s your selling strategy? We sell directly to consumers. There are some establishments interested in adding honey to their food or products and would want to source the honey from us, but they always want a discount. We can’t give that, because the labor involved in producing honey is expensive.

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COVER STORY

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CHANGE OF TACTICS Through track changes, missteps, and conquered feats, Bunny Pages sprints far ahead of his game By JING LEJANO Images by TAMMY DAVID A total of 13 businesses. Over a thousand employees. Pages Holdings Inc.’s chairman and CEO Bunny Pages runs a miscellany of businesses ranging from food stalls to academic institutions. Bunny Pages sounds like a young man in his 20s. Talking to him over the phone, you’ll here a distinct excitement and enthusiasm in his voice. You know how on some days you wake up feeling really happy? That’s how Pages feels every single day. Cebu Chamber of Commerce and Industry’s Entrepreneur of the Year, the 67-year-old Pages went the entrepreneurship route at the age of 49. This, after spending most of his working life with Manulife of Canada. While most of his peers were already preparing for their retirement, Pages set up a play school in his garage in 1992. He says, “As someone who always focuses on positive outcomes, I didn’t see any disadvantage in starting a business at 49. Maybe it was because I have lived and practiced this tenet most of my life: ‘It is better to be prepared and not have an opportunity than to have an opportunity and not be prepared.’ In a sense, I was ready as one can be to be an entrepreneur at that point in my life. In fact, my sense of urgency in making things happen was so strong—it still is—that it became an advantage for me to start a business that late in my life.” Four years later, Pages took on another challenge when he acquired the flagging Thirsty Fresh Fruit Juices and Shakes. It only had two branches at the time. Today, the fruit shake brand is 130 branches strong. He would do the same for Mooon Café, which he bought in 2007 and now has 20 branches. Pages seems to have a knack for breathing new life into failing businesses, but he says it’s actually about doing what you’re

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supposed to do in the most spectacular way. “The secret is to do the basics of business as flawlessly as you can. First, the fundamentals have to be right. Second, the timing has to be correct. And third, you must have the capability and resources to execute your plan better than your competitors. “When we bought Thirsty 18 years ago, people were then just starting to be more conscious of healthier food and drinks. The fundamentals and good timing were right there for our taking; we just happened to be at the right place and the right time. Our team was new then, but I didn’t hesitate to recruit the best people we could afford to execute our vision for Thirsty. It’s the same for Mooon Café. The timing and fundamentals were just right, and the rest is history.” It helps that Pages is a practicing believer of the Kaizen philosophy, which is about making small improvements all the time. “I have always believed that mistakes are not fatal but only learning experiences. Because of this mindset, Kaizen was a natural philosophy for me. In business, it’s always a question of how can we improve this process, this model, or this design. It’s a constant and relentless pursuit of getting better, no matter how small [the improvement] is.” Complementing his Kaizen philosophy is Pages’ seeming obsession for not having any loops open. Open loops are unresolved issues, which only take space in one’s subconscious. There’s no room for procrastination either in this sexagenarian’s head, as he likes tackling and solving problems right away. “You have to get things done because really, you don’t have much time. I don’t have a to-do list. I just do things right away. It bothers me when there’s something I’m supposed to do and I haven’t. It takes up RAM space in my subconcious,” he says. A good philosophy matched with a

COVER STORY

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winning attitude make for a formidable entrepreneur, and it wasn’t long before Pages looked at other brands to join his family’s Pages Holdings Inc. (PHI). Today, PHI manages Bright Academy, Café Racer, Fruitfull, Lantaw Native Restaurant, Mooon Café, Mismukuno Teppanyaki, Rico’s Lechon, and Sushi Boy. Helping him run this burgeoning enterprise are his children John, Charlie, Randy, Cheryl, and Michael. “The members of my family are all involved in our businesses because, from the start, I emphasized to them that whatever success we achieve, or material things we acquire, is ours and not just mine. I have always made them feel part of the process of growing our various enterprises. In this sense, they feel like owners and not just employees who are simply assigned certain chores in the company.” It pleases him to no end that they can work harmoniously together, describing it as “one of the most satisfying and fulfilling experiences in life.” He

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warns, however, that there are pitfalls to this arrangement and suggests ideas on how to make things work. “First, your family organizational structure has to fit your family’s personality. Second, if you’re the head of both the family and business, you must always be vigilant of the dynamics and intramurals that’s going on among family members.” Pages also makes sure that no sibling reports on another, adding that he is democratic in his leadership style, always listening to what everyone has to say. On Nov. 16, Pages will turn 68, but there’s no slowing down for this most intrepid of entrepreneurs. With more than 1,000 employees under PHI’s wings, he sees their holding company growing by leaps and bounds in the years to come. Several restaurants are currently in the offing. As for Pages, he’s still all excited about life, curious as to where fate and opportunities would next take him. His most recent adventure had him hiking

up Tiger’s Nest, a monastery in Bhutan that hangs on a precipitous cliff several thousand kilometers above sea level—quite a feat for a 60-something year old man. “I have no regrets. The things you’ve done in life are the ones you don’t regret.”

“I have always believed that mistakes are not fatal but only learning experiences.”

MARKET

CLOCKWISE FROM TOP LEFT: LEAN CEO LEADING THE WAY TO WORLD-CLASS EXCELLENCE BY JACOB STOLLER, P1,895, NATIONAL BOOK STORE, SM CITY CEBU. CARTIER WRISTWATCH, LUCERNE. BLAZER, P4,995, ZARA. LOAFERS, CHARLES AND KEITH. SUEDE BAG, P2,950, MANGO. ALL AYALA CENTER CEBU.

BUSINESS CLASS Sleek aesthetics and dedicated design make for the necessary elements of a winning corporate strategy By DENISE DANIELLE ALCANTARA

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8/24/15 11:50 AM

STYLE LONG-SLEEVED SHIRT, P1,950, JILL. TROUSERS, P2,650, LADY RUSTAN’S, BOTH RUSTAN’S, AYALA CENTER CEBU.

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TOP OF HER GAME Soft hues and playful neutrals demonstrate how top executives play it cool Styled by EDLENE CABRAL Images by PATRICK SEGOVIA

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Makeup and hairstyling by BULLET REYES.

JACKET, P2,895, AND PENCIL SKIRT, P1,295 BOTH FOREVER 21, SM CITY CEBU. LONG-SLEEVED SHIRT, P2,595, DOROTHY PERKINS, AYALA CENTER CEBU.

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SLEEVELESS DRESS, P2,950, V-NECK TOP, P1,950, AND SANDALS, P2,650, ALL LADY RUSTAN’S. ENVELOPE CLUTCH, P3,950, SINEQUANONE, ALL RUSTAN’S, AYALA CENTER CEBU.

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CROPPED TOP, P895, AND PENCIL SKIRT, P1,085, BOTH FOREVER 21, SM CITY CEBU. BUTTON-DOWN SHIRT, P2,785, TOPSHOP, AYALA CENTER CEBU. SANDALS, P2,650, LADY RUSTAN’S, RUSTAN’S, AYALA CENTER CEBU.

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BLAZER, P4,195, TOPSHOP. KNIT TOP, P1,950, AND CARGO TROUSERS, P1,650, BOTH LADY RUSTAN’S. SLING BAG, P13,500, REBECCA MINKOFF, ALL RUSTAN’S, AYALA CENTER CEBU.

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FOOD

TABLE FOR ONE By JUDE BACALSO #Bentomomma is a real hashtag, clocking to date 4,892 posts on Instagram, with even more at the related hashtag #bentobox—147,228. There is, apparently, a whole army of mothers (aunties and sisters, and-I wouldn’t be surpriseda number of dads, for that matter) armed with the tools of the trade (a pair of chopsticks, tweezers, decorative food picks, natural food color, dainty paper saucers, cling wrap, cookie cutters as a mold, and an empty lunchbox to fill) churning out edible artwork that lasts, oh, the length of break time at least. “I started a few years ago because my daughter requested me to DIY her sixth birthday party into everything Hello Kitty,” confesses Danessa Lim-Onglatco. Eve, her middle daughter who is now nine, was also very specific about one more thing: “DIY meant I had to do everything myself.” Lim-Onglatco did, learning the basics from YouTube and using just the rudimentary raw materials available at that time. “That’s when I stumbled on the whole culture of bento boxes.” What started out as a hobby for her has

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A DIFFERENT KIND OF LUNCH LADY

This full-time mom’s intricate daily bento boxes make her kids rock stars in school and her kitchen a virtual art class Images by TAMMY DAVID

turned into a daily activity. Yes, let us get that out of the way: her children’s lunches look like these colorful posters every single day. “Well, except when I don’t feel well,” she says. In which case, she still throws them into colorful paper cups meant for cupcakes and arranged neatly into what could still pass as artwork. But on a good day, she tends to go a little overboard, claiming, “I never repeat a design.” Lim-Onglatco starts out with a plan. “I think about what to make them the night before, usually from their requests.” Her eldest Eddie, who just turned 11, invariably has different imagery than, say, his youngest sister Elle, who just turned a year and 11 months, fueling the variety of requests that Lim-Onglatco fields. Her blank canvas is more often than not white rice, added with color from fresh vegetables and fruits that are sliced and arranged into an infinite array: a dog snout from black sesame seeds, the browns from assorted meats, the sails of the Sydney Opera House from the pale inside of a pear, a bridge constructed with

YOU CAN SEE MORE OF HER BENTO WORK ON HER INSTAGRAM ACCOUNT: @BENTOBYDANESSA, WHICH FEATURES HER CREATIONS.

painstaking detail from nori strips. Even the food color she uses are all-natural. “Red cabbage is purple if you boil it for an hour, but blue if boiled just a few minutes.” Mixing ground sesame seeds with white rice gives you black rice, she adds, which she can mold into different components that require a bit of noir. She’s not one to wake up at the crack of dawn for the boxes, though, a little luxury that can be afforded her because she lives in Cebu. “Depending on the details, it takes me around half an hour to finish one,” Lim-Onglatco says. She starts around 9:30 in the morning to get the boxes ready for delivery to her children’s school by lunch. “When it gets there, their classmates gather around them, excited for the reveal.” It has

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become an anticipated event at school, with her children the stars of lunch break. “I get messages from other moms because their kids want them to make bento boxes for them, too. They want me to do a demo for them.” Like anything that has its genesis in Japanese culture, the bento box phenomenon is always about striking a balance. “It’s all about presentation,” Lim-Onglatco says. “But it should be a healthy, balanced meal with vegetables, fruits, carbs, and proteins.” After all, this a meal made for her children, lest one forget. “Bento boxes are a great solution for the fussy eater. The viands we make are basically the same, but since the designs are always new, they get excited to eat.” Manang Arlene, her kitchen staff, has the last word on these haute creations. “Yes, they come home empty,” she confirms in Cebuano, “Well, except for the rice; sometimes there’s too much rice.” Then again, what nine-year-old in her right mind would devour an adorable bear, made out of two cups of rice, fishing on a river for his own lunch? That would be cruel.

(FROM UPPER LEFT) ONYX BENTO, MADE FOR A DEPRESSED CANINE KID NAMED ONYX; BEAR FISHING BENTO, MADE AFTER HER FAMILY WENT FISHING; THE INTRICATE SYDNEY OPERA HOUSE BENTO FEATURES WHITE EGG VEGETARIAN OMELLETE.

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FOOD

YOUR NEW STOMPING AND FEASTING GROUND Gorliz raises the bar for family dinners and momentous reunions By DENISE DANIELLE ALCANTARA Images by TAMMY DAVID The Spanish has made every part of the pig purposeful and edible. With all things pork on their menu, from their tapas to their lenguas and ox tails, what else does the Spanish have to offer? Gorliz makes it a point to make Spanish food hit close to home—but, of course, in the Filipino family style. With hefty servings and big tables enough to fit a number of huge plates, the Filipinos’ for-sharing culture is definitely addressed. They offer two different menus: a lighter choice for lunch and a more filling set for dinner, and a bonus specials menu that changes depending on the availability of their resources. The lunch menu is comprised of an array of savory appetizers, salads, sandwiches, and a few rice meals. But if you really want to dine and enjoy the entire Spanish food experience, visit during the evenings. The range of tapas Gorliz offers is a pain to choose from, since everything looks promising,

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so make sure to bring lots of friends to get a little taste of everything in one night. They have the staples Gambas al Ajillo and Pulpo ala Plancha, and the Catalan staple Jamón Serrano con Pan de Tomate in their tapas menu. For a partysized group, it is also recommended to order the Gorliz Platter, which consists of Jamón Gran Reserva, Salchichon, Chorizo Iberico, Manchego Añejo, Olives, Membrillo, and Roasted Pepper. One of the owners, a former owner of a steakhouse in the city, brought his famous steaks to Gorliz. Like all the other dishes, the steaks are good for sharing, unless you have a really huge appetite. But there’s one thing that Gorliz is really good at, and the reason why patrons come back: their paella. They may only have two varieties, but they make sure that they’re done well and have generous toppings. The Paella Negra has clams, mussels, and calamares, but it’s the Paella a la Cubana that’s definitely a scenestealer with its packed toppings of lobster, clams,

SAMPLE GORLIZ’S SPANISHINSPIRED CALIOS PAIRED WITH LEAFY GREENS ON THE SIDE.

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CLOCKWISE FROM UPPER LEFT: RED AND WHITE SANGRIA AND LIME AND STRAWBERRY MARGARITA; LENGUA ESTOFADO; HANDPAINTED MACHUCA-INSPIRED WALL.

mussels, calamares, and chicken. Just recently, they added Roast Cochinillo and Roast Chicken Iberico on their menu, which you have to order 24 hours in advance for delivery, and four hours prior to your restaurant reservation time. Visit for the paella and cochinillo, but stay for their good line-up of cocktails and ambiance. This unassuming corner restaurant on the second floor of Streetscape has a spacious indoor dining area with industrial interiors—hand-painted machuca tile-inspired wall, leather seats, Edison lights, and wooden tables—and a bar with a collection of Spanish beer, wine, and liquor. It also has a cozy al fresco area good for loud, big groups, who are most likely to stay all night.

Gorliz. 2nd Floor, Streetscape, Paseo Saturnino, Ma. Luisa Road, Cebu City. (032) 564-9825.

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RECIPE RECIPE INGREDIENTS

NATURAL DELIGHT The Spanish paella made healthy with quinoa and an array of vegetables By CHEF DOMINIQUE MABUGAT Image and styling by SAM LIM

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2 cups raw quinoa, rinsed 4 1/2 cups vegetable stock or water 1 medium sized onion, diced 7 cloves garlic, sliced thinly 1 cup zucchini, diced 1 cup squash, diced 1 pc. yellow bell pepper, diced 1 pc. green bell pepper, diced 1 pc. red bell pepper, diced 10 asparagus spears, sliced 2 inches long 1 tsp. saffron 1 tbsp. olive oil 3 tbsp. olive oil Salt and pepper, to taste Fresh parsley, chopped Lemon wedges (for garnish)

PROCEDURE 1. In a sauté pan, toast the rinsed quinoa on medium heat for 5-10 minutes, stirring frequently until quinoa is very fragrant and makes a popping sound. Set aside. 2. In a large skillet, heat olive oil to medium-low and sauté onions until translucent for about 5 minutes. 3. Add the sliced garlic and sauté for another 2 minutes. Add diced squash and sauté until half-cooked, for about 5-7 minutes. Add bell peppers (red, green, and yellow) and sauté for an additional 4 minutes. Add toasted quinoa, and 1/2 tsp. saffron. Mix well. Season with 1/4 tsp. salt and 1/8 tsp. of freshly ground pepper. Sauté for 5 minutes. then add the vegetable stock or water. Add the remaining saffron and season again with 1/4 tsp. salt. 4. Cover and bring to a boil, reduce heat to a low boil, and continue cooking for approximately 10 minutes. or until most of the liquid has been absorbed. Add the diced zucchini and asparagus and cover for another 2 minutes. Turn off heat and drizzle with olive oil and garnish with fresh parsley and lemon wedges. Serve hot.

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