A Cebu classic gets a molecular twist

Being a restaurateur is no joke. Ha. I know firsthand how difficult it can be and as the old adage goes, “I wouldn’t wish it on my worst enemy.” In most cases it is very true except, of course, when you love what you do.  For many it has always been a lifelong dream, for others they fall into the field by chance and for some it is the family business and, as with all family businesses at some point or another, there is a changing of the guard when the younger generation steps up with bright ideas and fresh energy.

Starting as a cigar and liquor vendor in the late 1980s and opening its first shop and café in 2003, The Tinder Box of Billy and Marlene Mondoñedo has become a Cebu mainstay. Their sister establishment Restaurant Aziza opened in 2005 serving classic, European fine-dining cuisine.

Flash forward to today, almost a decade later, when their daughter, Aziza Mondoñedo, a restaurateur, hotelier and jewelry designer, takes over the reins of her family’s business and, more importantly, re-launches her namesake restaurant with a molecular twist. Get to know a little more about the beautiful driving force behind this Cebuano establishment as she speaks candidly about her involvement and vision.

PHILIPPINE STAR: Most people know you from the social scene, as well as your beautiful jewelry, but in fact, you did study at the Hotel Institute in Montreux, Switzerland, where you even graduated with honors, right?

AZIZA MONDONEDO: I studied Hotel/ Restaurant/ Resort Management with a double major in Business Management there and, before moving back to Manila I worked at the Hotel Beau Rivage in Weggis, Luzern, doing F&B service and some concierge work. Then I also worked in Island Shangri-La, Hong Kong, at the front desk and guest relations department, also occasionally doing concierge and bell deskwork.

In fact, when Restaurant Aziza first opened in 2005, I trained my service staff and taught them everything I had learned in HIM that first semester about classic French service. I was only a freshman in university when it opened, but learned so much, I was excited to share my training with our family enterprise! I only started designing jewelry in 2010 upon the suggestion of my father. He was “tired of buying” me jewelry, so he suggested I make my own. Then, when I did, he thought other people would like my creations, too. Thank God he was right!

When did you decide you really wanted to take an active part in your family business?

The truth is, I didn’t want to join this business until much later, maybe when I was ready to settle down in the Philippines. I wanted more experience abroad, but then my parents split up in 2008. My dad was running 90 percent of the company from the start, but when they separated, my mom took over the business and needed my help. So for the longest time, I felt like I came home prematurely. I wasn’t happy in Manila for a while. Frankly, I only started feeling at home and inspired by the business in the last two years.

Is it a challenge or a blessing?

A mixture of both. It’s challenging because you never really stop working when the business is your own. You don’t have 9-to-5 hours and you constantly feel responsible for everything that happens, good, bad, or strange or funny. Every single thing becomes a personal “problem,” or rather, challenge. But it is also a blessing because you reap the benefits of what you sow and you can be as creative or as adventurous as you want to be and no one will hold you back… unless my mom, a.k.a. my boss, overrules me! Laughing aside, what I love is that you can take risks and credit all on your own.

Tell me a little more about Restaurant Aziza. Did you have a lot to do with the menu, concept and design?

When Restaurant Aziza first opened, I was responsible for training the staff on how to conduct classical European F&B service. I brought in a chef/friend whom I had met during my internship in Luzern to help us develop the menu. Concept and design credits go to my parents. 

Now that Aziza has been renovated and reopened, we’ve brought in a new chef to help us conceptualize a menu composed of molecular gastronomy, but we’ve still retained the same service style.

Why do you feel it is unique in Cebu?

We are the first and only restaurant in Cebu that serves this type of cuisine. In addition to that, we have very modern and edgy architecture by Alex Medalla — like something you’d see outside of the Philippines — unique interiors and industrial design by Kenneth Cobonpue, and, of course, a consistently delicious menu.

For the café our menu will stay constant and the molecular gastronomy of Aziza will be changing for something new and exciting each season. Coupled with unparalleled personalized customer service, that’s hard to find elsewhere. We also supply Santi’s products and other European deli items.

What is your vision for the restaurant? 

My vision for my establishment is for it to continue to be seen as a pioneer and innovator. We were the first of its kind when we opened in Cebu all those years ago, and we are the first again to offer this type of menu to Cebuanos. I want it to be known as the place that takes risks, that brings people what they’ve never experienced before or have limited access to. I want it to set the standard for excellent customer service and satisfaction. I also plan to use the new space as a venue for other activities that don’t necessarily have to do with dining or drinking. More on that in the months to follow! Call it your one-stop shop!

How important is food to you?

I live to eat and not the other way around! I enjoy eating very much, for personal satisfaction and as a social activity. I love trying all sorts of cuisines from different parts of the world, no matter how strange, simple or weird they are. Like an art piece, I feel like food also tells a story somehow. There’s hardly anything I say no to! So you can imagine how difficult it is for me to go on a diet.

What inspires you, both in life and in the kitchen? 

Making people happy makes me happy. Also making people laugh — I love making people laugh! Apart from that, I think I’m still searching. But when people like the food I serve them or are very touched by the excellent customer service or get giddy over jewelry I design for them, it makes me feel like I’m actually doing something right and I’m not just freefalling in and around life. Does that make sense?

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For more information call (032) 234-1681 or visit The Tinder Box at Archbishop Reyes Avenue corner Bauhinia Drive, Banilad, Cebu City. You may also check out their page on Facebook: The Tinder Box and their Instagram account: @thetinderboxph.

The Tinder Box cafe sits 60 people; the Cigar Lounge sits 40; Z Bar can accommodate 30 people comfortably; and Restaurant Aziza sits 32.