Cover Lazy Suzy by Mamamo
Lazy Suzy by Mamamo
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Business partners Rafa Rodrigo, chef Patrick Go and Aspen Sanez are shaping a culture-forward dining scene
In a dining landscape where trends move quickly and concepts are often built for the moment rather than the long term, Mamamo has emerged with a more considered point of view. The restaurant group, led by Rafa Rodrigo, chef Patrick Go and Aspen Sanez, is building a portfolio of concepts that feel grounded in taste, culture and identity rather than novelty alone. For the trio, food is only part of the equation. Space, music, art and atmosphere matter just as much, forming a fuller dining experience that reflects the team’s shared creative instincts and long-standing involvement in the F&B world.
The people behind Mamamo bring distinct strengths to the table. Rodrigo serves as culture and business development director, Go is the culinary and creative director and Sanez is the brand and strategy director. Together, they represent a collaborative model that is increasingly important in modern hospitality: a group of operators who understand that successful restaurant concepts require not just culinary credibility, but also strong branding, operational discipline, and a clear sense of audience.
See also: Off Menu 2026: what happens when the Philippines’ best chefs and bartenders team up?
Above Rafa Rodrigo, Aspen Sanez and chef Patrick Go of Mamamo
Rafa Rodrigo, Aspen Sanez and chef Patrick Go of Mamamo
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Mamamo began as an ambition among friends who had already spent years working in different corners of the food and beverage industry. Chef Go was behind projects such as Your Local and Gochugang with Rodrigo under Tasteless Group, while Rodrigo himself had invested in several ventures in the space and Sanez had also built a parallel portfolio in F&B. What brought them together was not simply a business opportunity, but a shared vision. They admired the pioneering food groups that helped define the Philippine dining scene, and they wanted to create something of their own—something that could capture the energy of global travel while still feeling unmistakably local. “We wanted to bring our own style and character into it. A collection of brands that always feels tapped into the culture, and not just fast-moving trends,” explains Sanez.
That balance between inspiration and identity has become central to Mamamo’s philosophy. The group is not interested in chasing trends for their own sake. Instead, it aims to create restaurants that feel culturally informed and thoughtfully designed, with a strong point of view across food, interiors and brand language. Given the founders’ shared love for music, counter-culture and the arts, it is perhaps no surprise that the concepts under Mamamo tend to carry an edge—refined, but with personality; accessible, but with depth. Sanez makes it simple: “We basically wanted to realise a specific feel around the great food that chef Pat is known for.”
Above Renders of the soon-to-open Chinita restaurant Mamamo
Above Renders of the soon-to-open Chinita restaurant by Mamamo
Renders of the soon-to-open Chinita restaurant Mamamo
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Today, Mamamo holds an active ownership role in several concepts, each with its own identity. Among them is Lazy Suzy, a modern East Asian restaurant at Podium Social under chef Go, which has helped position the group in the growing space between casual dining and more polished, experience-driven formats. There is also Always Welcome, a Salcedo neighbourhood bar under Royce Pua, a concept that speaks to the group’s understanding of neighbourhood-driven hospitality and the social role restaurants can play in everyday life.
On the horizon is Chinita, a Cantonese-forward restaurant opening in Power Plant Mall in Rockwell in the fourth quarter of the year. Also coming is the second branch of Lazy Suzy, which will open in SM Nuvali towards the end of the year. And perhaps one of the more anticipated developments is Wrong Ramen, which is returning as a joint venture with Tasteless, set to open in T:28 at Greenbelt 2 at the start of 2027. The group also hinted at several other concepts that remain under wraps for now.
See also: Where to order the best food trays in Metro Manila, according to Tatler editors and readers
Above Always Welcome bar by Mamamo
Above Always Welcome bar by Mamamo
Always Welcome bar by Mamamo
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The decision to remain in F&B, despite the industry’s many challenges, appears to be rooted in passion as much as strategy. For Mamamo, food and beverage is “the beating heart of everything we love.” Sanez adds: “We love bringing people together. Food and beverage definitely brings everyone together. It allows us to share the best of our experiences with people in our own way.” When a group is guided by genuine enthusiasm for the work, it becomes easier to endure the difficult parts.
That said, Mamamo is clear-eyed about what it takes to make a concept work. Before fully supporting a project, the team focuses on three key considerations: location, uniqueness and authenticity. Location remains crucial—“location, location, location,” as they put it. But beyond geography, the team also asks whether a concept brings something new to the cuisine or the overall experience. Just as importantly, it needs to answer an important question: “Are WE the market? It’s important for us to love the things we do, the food we serve and the service we give. We have to not only know the market, we have to be the market too. It’s the true benchmark we have for authenticity to ourselves,” Sanez imparts.
Above Renders of the soon-to-open Chinita restaurant by Mamamo
Above Renders of the soon-to-open Chinita restaurant Mamamo
Renders of the soon-to-open Chinita restaurant by Mamamo
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In terms of current trends, Mamamo sees continued momentum behind upcasual dining—a format that blends premium food and beverage, design and service while still offering value for money. It is a category the group has already explored through Lazy Suzy and its upcoming projects. The team also points to the rise of speciality coffee with great food, as well as the enduring appeal of pizza, which continues to attract new interpretations across markets. What seems likely to stay, though, is not any single dish or format, but the broader appetite for concepts that feel elevated without being intimidating.
Like many experienced operators, the team at Mamamo also has lessons they wish they had known earlier. Chief among them: be highly selective about location, concept and partners. They have also learned the value of keeping the team lean, while ensuring that every member is high-performing. In an industry where margins can be tight and execution matters at every level, these lessons are not minor—they are foundational.
Above Renders of the soon-to-open Wrong Ramen by Mamamo
Renders of the soon-to-open Wrong Ramen by Mamamo
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With Chinita, Lazy Suzy Nuvali and Wrong Ramen all on the way, Mamamo is clearly building with intention. What sets the group apart is not just the breadth of its projects, but the coherence of its vision. In a market that often rewards speed, Mamamo is betting on taste, culture and consistency—and that may be exactly why its presence feels increasingly significant.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
