Legacy of Margarita continued by son
A huge void was left when Chef Margarita Forés left us. So many people had questions about what happens next to her restaurants. Now we have the official answers.
Her only son Amado Forés, who founded AF Hospitality (AFH) in 2019, has announced the inclusion of Lusso, Grace Park, and Margarita Florals under his portfolio of brands. AFH has transformed Metro Manila’s dining scene by blending together innovation with authenticity and tradition to create enduring restaurant concepts rooted in Filipino hospitality and includes a mano, Ramen Ron, and Steak & Frice. He now ably leads CIBO, the Italian casual dining brand founded by his mom in 1997. CIBO will continue to operate with its established team and will now manage Margarita Signature Caterer.
This move honors the legacy of his beloved mother while positioning the group for a dynamic future in the Philippine culinary landscape.
He says, “This has been a time of deep reflection, and I carry with me not only grief, but also the profound honor of continuing what she built.”
Amado’s wife, Carmela Fortuna Forés, joins AFH as managing director. She has nearly a decade of experience in retail and marketing. Chef Jorge Mendez remains as the executive chef, a role he’s held for two years. He will be the director of Research and Development.
As a close collaborator of Chef Margarita for over a decade, he brings a deep understanding of her vision, shaped in part by her mentorship. Edgar Allan Caper, a long-time executive of the brand and former chief operating officer, has been appointed managing director for CIBO. Margarita’s siblings, Bledes Forés Legarda and Oye Forés, are continuing their roles as co-managing director and executive vice president of CIBO, respectively. Amado’s cousin, Mercedes Forés, having worked as CIBO’s marketing and R and D director, will take on the role of chief operating officer, succeeding Caper.
AFH also announced that it will no longer pursue the previously announced restaurant concept “Margarita” at the Ayala Triangle in Makati City. Amado explained, “This opens up exciting opportunities to bring her vision in more meaningful and creative ways. This was not a decision we made lightly. It comes from a place of deep responsibility and even deeper love.”
Amado and Carmela will fly to Naples this September to attend the World’s 50 Top Pizza Awards to represent a mano, which ranked ninth in the Asia-Pacific Region this March 2025. Ramen Ron and Steak & Frice are set to open their third and second locations, respectively next year. Grace Park, known for offering Chef Margarita’s heirloom recipes, recently drew global attention being featured on “Somebody Feed Phil” on Netflix.
Lusso by Margarita Forés, celebrates its 16th year and its Greenbelt 5 location will be expanding. Margarita Florals, continues to craft signature sculptural arrangements and is set to launch a new website soon to cater to any and all life events. CIBO is celebrating its 28th anniversary this year with its promise of serving “Real. Modern. Italian.” Expect new CIBO branches in Iloilo, La Union and Baguio City. Margarita Signature Caterer, now under the CIBO group, will carry forward Margarita’s enduring legacy — upholding the same uncompromising standards of quality, professionalism, and meticulous attention to detail that have defined her name. CIBO’s new Japanese concept, Makanai, created by Chef Jorge Mendez, is set to open in August 2025.
These were all announced by Amado, Carmela, Mercedes, and Bledes at an intimate lunch at Lusso Podium in the presence of a few members of the media and Margarita’s other siblings Veana, Oye and Joe. A lunch was served showcasing some of Margarita’s favorite creations.
The growth and innovation of the portfolio of AFH is a tribute and a transformation rooted in the excellence established by Margarita Forés and the company’s commitment to preserving her culinary heritage
Raisin Filipino flavors
US Ambassador to the Philippines MaryKay Carlson joined James Beard Award-winning food content producer Erwan Heussaff and chefs Angelo Comsti and Don Baldosano (proprietors of popular and trendy Offbeat Bistro at Ayala Triangle Gardens) in preparing a four-course menu to showcase traditional Filipino dishes paired with California raisins. Heussaff prepared an appetizer of white fish and coconut crudo with raisins tapenade and a main dish of steak frites and potato pave with raisins and roasted eggplant sauce.” Comsti pan-fried sea bream and topped it on bulgur served with a kusido-style raisins sauce. Baldosano’s dessert was raisin milk ice cream with a crisp milk tuile and burnt raisin paste oil.
The event was supported by the Raisin Administrative Committee, the US Department of Agriculture’s Foreign Agricultural Service in Manila, and the US Embassy in Manila. *
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