How Marvin Agustin found purpose in the food industry

December 19 ------ T’was an early Christmas dinner with a group of close friends, which also doubled as the advance birthday celebration of Enrico Santos — a dear friend through the years, a prolific TV and movie scriptwriter, and a man with an imagination as profound as it is boundless. What made the evening even more fun and memorable was that our dinner was catered by no less than Marvin Agustin, who first rose to fame as a teen star in the hit 1996 series “Gimik,” forming a beloved love team with Jolina Magdangal.

I’ve known Marvin since the early days of his acting career in ABS-CBN, and one of my most vivid memories is tied to a trip to Guam, where the “Gimik” cast was set to premiere their movie. Marvin, the late Nars Gumatico (his road manager then), and I were in the ABS-CBN service van on our way to the airport. It was the summer of 1999, and traffic along EDSA was unusually terrible — though today, that would hardly be surprising. We were worried we were going to miss our flight. Marvin, who was only 20 then, sat anxiously at the back of the van, quietly praying. It was going to be his first trip abroad and, like any first-timer, he was excited and looking forward to the experience. Fortunately, we made it just in the nick of time — we were the last passengers to board! Marvin’s prayers, it seemed, were heard.

Marvin has truly come a long way since those days. I’m genuinely happy and proud of how he has reinvented himself while staying grounded and humble despite his success. These days, acting has taken a back seat. He is now better known as a restaurateur — especially to Gen Z — most recently celebrated after his restaurant Cochi received the Bib Gourmand distinction from the Michelin Guide Philippines.

Which brings me back to our dinner party. As Marvin served each sumptuous dish, he patiently explained its name, ingredients, and even entertained the most absurd questions we could throw his way. I couldn’t resist pulling him aside for a quick interview:

Source: philstar.com