Marvin Agustin shares recipe for success

Long before my good friend, Marvin Agustin’s Cochi resto was awarded a Michelin BB Gourmand, I already saw how he put his heart and soul into all of his restaurants.

Years ago, he invited me to the food tasting of one of his restos prior to its opening. Marvs is so hands-on in and out of the kitchen, on- and off-cam. The Michelin recognition serves as the icing on the cake of Chef Marvin’s rags-to-riches story. What a recipe for success!

Here’s my chat with Marvin:

What do you think Michelin saw in Cochi that made it stand out?

“Honestly, I think they felt our sincerity. We never cooked to impress anyone — not even Michelin. We just wanted to serve people the best way we know how, with respect, love and craftsmanship.

“Everything at Cochi is made from scratch — our longganisa, tapa, tocino, sauces, breads — all made in-house by our hardworking team. Maybe Michelin saw that genuine care, that we really put our heart into every detail.”

How has the recognition changed things for your team, your diners and for you?

“For the team, it’s validation. It’s like all those long hours, early mornings and weekends spent perfecting dishes suddenly made sense. For our diners, I think it made their experience even more special — knowing that their favorite neighborhood spot got recognized globally.

“And for me… it’s both humbling and inspiring. Humbling because I know how tough this industry is. Inspiring because it reminds me that hard work, discipline and perseverance really pay off — no shortcuts, just consistency and heart.”

How do you strike a balance between authenticity and innovation in Cochi’s dishes?

“We always start with something familiar — a memory, a Filipino dish we grew up with — and then we ask, how can we make this even better, without losing its soul?

“So even if we introduce new flavors or techniques, it always has to feel like home. Authenticity first, innovation follows. We never do something just because it’s trendy — it has to make sense, it has to taste good, and it has to feel honest.”

What showbiz lessons have helped you succeed in the resto industry?

“Discipline and teamwork. In showbiz, you learn to show up prepared, even when you’re tired or not in the mood. The same goes for running restaurants — consistency is everything.

“And you also learn how to read people — just like in acting, you observe. You learn empathy, timing and how to connect. That helped me a lot in leading teams and in creating experiences for guests.”

What’s your dream local or international collab?

“So many! Locally, I’d love to keep doing collabs that celebrate Filipino food with chefs who share that same passion — like what we did with Chef Frances recently at my space in Poblacion Makati, KONDWI.

“And in the local scene, one person who’s taught me a lot is Chef Robby Goco of CYMA and SOUV. He showed me how simple cooking, when done with knowledge, discipline and boldness, can become something deeply layered in flavor and emotion.

“I’ve learned so much from him — from those early days when we’d hang out till late and he’d cook for us, to watching how he’s evolved into someone who now champions charcoal grilling. That’s something I want to explore more — to build a concept that celebrates this technique and turns local produce into extraordinary experiences.

“Internationally, I’d love to work with chefs like Dave Pynt of Burnt Ends or LG Han of Labyrinth — people who tell stories through food and respect the craft deeply.”

If you were a dish, what would you be and why?

“Maybe adobo — simple, comforting but layered. It looks easy, but it takes time, patience and the right balance to get it right. It also reminds me of how I grew up — humble beginnings, a bit of sweetness, a bit of spice and a lot of resilience.”

If you were a Michelin inspector, which resto would you give a star to?

“That’s tough! There are so many amazing chefs and restaurants in the Philippines doing world-class work. But if I had to choose, I’d give it to the small, hardworking teams who keep showing up every day — the carinderia owners, the family-run eateries who pour their whole lives into their food.

“That’s why I’m really happy that places like Morningstar and other small concepts were included this year. It shows how diverse our food scene is — that great food isn’t always expensive, and that passion and sincerity are what truly make something world-class.”

Viva does micro-dramas

Viva Communications, Inc. celebrated its 44th anniversary with a bang by launching Viva Movie Box (VMB) for the mobile-savvy generation. It’s yet another way of the company’s adaptation to evolving  media consumption patterns.

VMB is a vertical video platform featuring serialized content with episodes running for approximately one to two minutes each. This format, known as “micro-drama,” delivers engaging bursts of entertainment intended for on-the-go consumption.

The lineup includes Asian micro dramas, romance, family dramas, stylized narratives and adult-drama films. As Valerie del Rosario, president and chief executive officer of Studio Viva, Inc., puts it, VMB offers kwento na may kwenta.

She adds, “With VMB, we are effectively translating our established expertise in serialized drama into a new digital medium. It  strengthens our entertainment ecosystem and allows us to be highly relevant to the next generation of viewers.”

Access to the complete library of titles and episodes is o?ered through a subscription model priced at P59 per week. The initial roster includes Aking Ka Lang, Elisa: Batang Kabit, Maid for Revenge, Love Forbids, Inagaw na Anak, A Mistress’ Guide to Moving On and She’s Not My Sister. Stars include Ryza Cenon, Mon Confiado, Rhen Escano, Albie Casiño and Louise delos Reyes, among others. Make way for the new “Stream Team” as you enjoy watching la micro drama de Viva.

KMJS’ ‘Gabi ng Lagim The Movie’ opens Nov. 26

Watching “Kapuso Mo Jessica Soho (KMJS)” and sending Jessica my feedback are my fave Sunday habits.

Avid viewers of “KMJS” comme moi are excited for “Gabi ng Lagim The Movie,” which opens Nov. 26.

The yearly Halloween special of “KMJS” is now on the big screen. It features three true-to-life horror stories narrated by Jessica.

“Sanib” is topbilled by Jillian Ward, “Pocon” is headlined by Miguel Tanfelix while “Berbalang” stars Sanya Lopez.

I asked Jessica to share her own horror story. Here goes her answer:

“(I) saw the ghost of my dead colleague, right in the middle of the newsroom. I was on vacation when he died — sudden death, heart attack. Maybe it was his way of saying, ‘Huy, bakit di ka nagpunta sa wake ko?’”

In “Gabi ng Lagim The Movie,” Jessica’s famous line “I-KMJS na yan” takes on a spookier meaning. Kakilabot, Masalimuot,  Jusko Santisima!