Chika-an restaurant owner plans to open outlet in US
February 7, 2007 | 12:00am
Cebuano restaurateur Alex Derek H. Dytian is currently preparing to bring Cebuano-cuisine to the American market, through an opening of Chika-an restaurant in California probably this year.
Dytian, who is the owner of renowned Creative Cuisine catering, Big Mao and Chika-an restaurants said he is working with his partner to open a Chika-an restaurant somewhere in California.
"We wanted to offer something that would cater to the Filipino market [in the US] but at the same time appealing to the Americans," Dytian said.
Dytian, whose family started the food business in 1990, acquired the established Chika-an Restaurant in 2005, with about 20 percent of the original menu being retained.
He said Chika-an is promoting more of Cebuano menus, such as "Utan Bisaya"; Nangka Soup; Danggit, among others.
"I'd rather have our own cuisine to be established worldwide," Dytian said when ask why he will open Chika-an in US, rather than Big Mao, which is serving Chinese cuisine.
He said although the target of opening of its international venture is within this year, there are a lot of things to be done first. He said location is still to be determined, sustainability of ingredients, among others.
Dytian is the youngest Cebuano restaurateur who is able to establish a chain of restaurants, and biggest catering service, the Creative Cuisine.
Last year, the business sector in Cebu through the Cebu Chamber of Commerce and Industry's Chamber Awards, recognized him as "Young Entrepreneur" of the year, for having been able to successfully install a Group of Restaurant and Food Catering Service at a young age of 33.
For his international venture, Dytian said his partner will be in charge of the operations, while he will handle the technology-transfer processes.
Although, the plan can be a promising one, Dytian also expressed apprehensions of opening a restaurant in the U.S. at this time as US recession is also being projected.
In the Philippines, he is more inclined in considering to open more Chika-an restaurants or Big Mao outlets, if ever there is an opportunity.
An outside of Cebu venture could be more difficult, he said because he wanted to make sure that the quality of his food serving will be consistent.
"There are a lot of inquiries for franchising, but we are not ready yet," Dytian said.
Although, the system of his food service business which operates three restaurants and one catering is in place and standardized, one of the hindrances in taking the gamble of opening outside of Cebu is finding the right people, he said.
Dytian's family was into copra and hardware trading, prior to the opening of Café Alde.
After his Culinary Studies in New York, Dytian established the Creative Cuisine in 1998, with capital resources borrowed from his father.
Now, he has two Big Mao Chinese restaurant located in Ayala Center Cebu, and Crossroads, and the Chika-an Restaurant located along Salinas Drive.
Dytian, who is the owner of renowned Creative Cuisine catering, Big Mao and Chika-an restaurants said he is working with his partner to open a Chika-an restaurant somewhere in California.
"We wanted to offer something that would cater to the Filipino market [in the US] but at the same time appealing to the Americans," Dytian said.
Dytian, whose family started the food business in 1990, acquired the established Chika-an Restaurant in 2005, with about 20 percent of the original menu being retained.
He said Chika-an is promoting more of Cebuano menus, such as "Utan Bisaya"; Nangka Soup; Danggit, among others.
"I'd rather have our own cuisine to be established worldwide," Dytian said when ask why he will open Chika-an in US, rather than Big Mao, which is serving Chinese cuisine.
He said although the target of opening of its international venture is within this year, there are a lot of things to be done first. He said location is still to be determined, sustainability of ingredients, among others.
Dytian is the youngest Cebuano restaurateur who is able to establish a chain of restaurants, and biggest catering service, the Creative Cuisine.
Last year, the business sector in Cebu through the Cebu Chamber of Commerce and Industry's Chamber Awards, recognized him as "Young Entrepreneur" of the year, for having been able to successfully install a Group of Restaurant and Food Catering Service at a young age of 33.
For his international venture, Dytian said his partner will be in charge of the operations, while he will handle the technology-transfer processes.
Although, the plan can be a promising one, Dytian also expressed apprehensions of opening a restaurant in the U.S. at this time as US recession is also being projected.
In the Philippines, he is more inclined in considering to open more Chika-an restaurants or Big Mao outlets, if ever there is an opportunity.
An outside of Cebu venture could be more difficult, he said because he wanted to make sure that the quality of his food serving will be consistent.
"There are a lot of inquiries for franchising, but we are not ready yet," Dytian said.
Although, the system of his food service business which operates three restaurants and one catering is in place and standardized, one of the hindrances in taking the gamble of opening outside of Cebu is finding the right people, he said.
Dytian's family was into copra and hardware trading, prior to the opening of Café Alde.
After his Culinary Studies in New York, Dytian established the Creative Cuisine in 1998, with capital resources borrowed from his father.
Now, he has two Big Mao Chinese restaurant located in Ayala Center Cebu, and Crossroads, and the Chika-an Restaurant located along Salinas Drive.
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