Running a food business has never been easy, especially with rising ingredient costs and changing consumer spending habits.
Still, for celebrity Chef Boy Logro, challenging times shouldn't stop aspiring entrepreneurs from pursuing their dream.
The renowned local chef was among the guest stars at Easy Brand PH's Food and Beverage Fair 2026 Season 4, held on July 5, 2026, at SMX Convention Center.
Also joining the event were comedienne and actress Rufa Mae Quinto, and Korean-Brazilian barista Boram Um, who shared their insights and expertise with aspiring food business owners and industry professionals.
During an interview with PEP.ph (Philippine Entertainment Portal), Chef Boy offered practical advice for Filipinos hoping to build a career in the food industry.
From choosing entrepreneurship over overseas work to finding smarter ways to manage costs in the kitchen, the veteran chef related the principles that have guided his decades-long career.
Build something of your own
For Chef Boy, culinary school shouldn't automatically lead to a job overseas.
While many graduates see working abroad as the fastest route to financial stability, he believes building a business in the Philippines offers a more sustainable path for those willing to put in the work.
"Dapat bata pa sila nag-iisip na. Huwag mong sabihing nag-aral ka, graduate ka, mag-abroad ka, hindi.
"Mas maganda yung nag-aral ka, graduate ka then you will be an entrepreneur in our country. Dapat mag-business ka, lalo kang yayaman.
"Kasi pag nag-abroad naman, for time being lang iyan... Pero kapag sa Pilipinas ka, habang-buhay mong makakamit ang tagumpay."
His advice mirrors a growing mindset among local entrepreneurs who see opportunities in serving the Philippine market instead of immediately looking elsewhere for success.
Speaking of success, the 72-year-old Kusina Master defines it through consistency, rather than quick wins.
After decades in the industry, he credits his career not only to experience but also to continuously improving his craft and earning the trust of the Filipino public.
He encouraged aspiring chefs to stay committed even when progress feels slow: "'Wag kang huminto. Patuloy mo lang.
"Focus on your dream if you want to be a chef o anong gusto mo.
"Ituluy-tuloy mo lang dahil darating na darating iyan, lalo na pag nagsisikap ka, faith in God, then hard work."
According to him, those same values continue to guide him today, even after establishing himself as one of the country's most recognizable culinary personalities.
Read: Chef Boy Logro dreams of building his own culinary university
Chef Boy calls on to be practical in the kitchen
Cooking skills aside, Chef Boy said entrepreneurs also need to think like business owners.
Keeping costs under control, he explained, isn't simply about cutting portions or buying the cheapest ingredients.
It also means finding products and techniques that improve efficiency without sacrificing quality.
"Ang pagtitipid naman ay nasa iyo iyan kung gusto mong bawasan ang portioning o kaya dagdagan o kung ano man yun," he explained.
"Pero para sa akin, sa panahon ngayon, dapat praktikal na. Kailangan gamitin mo na yung bagong innovation, bagong gamit."
Speaking during Easy Brand PH's event, Chef Boy cited the company's products as one example of innovations designed to help food entrepreneurs simplify kitchen operations.
"Katulad ng ginagawa ko sa EasyPro, napakadaling gamitin. Bitbit mo yung mga sauces, drinks, milk tea, lahat. Andiyan lahat."
With a long list of television shows, restaurants, and endorsements under his belt, Chef Boy said he's still looking for new opportunities to grow.
His latest investment isn't another restaurant, it's agriculture.
"Pinag-iipunan ko maka-invest ako ng aking tinatanim na coffee sa farm.
"Iyan ang investment ko ngayon, planting of coffee. Kasi ang demand nito sa buong mundo napakalaki."
His final advice is to never stop learning.
He underlined the importance of innovation in keeping a food business competitive.
While respecting the fundamentals of cooking, he encouraged aspiring chefs to stay creative and remain open to tools that can make food preparation more efficient.
"Sa innovation naman dapat talaga maging imaginative ka enough. Kailangan iisipin mo na itong pagkain na ito, napakaganda..."
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