During a trip to New York, Dominic and Sara were inspired by pizza parlours that sold slices rather than entire pies, and the idea for Phil’s Pizza blossomed. “We chose a narrow half-lot in Bangsar, just like shops along the streets of Manhattan,” Dominic says. “I always saw Sara’s creative potential in design and marketing and wanted that to be the centre of the brand, with pizza as the subject matter.” The two opened Phil’s Pizza’s first store along Bangsar's Jalan Telawi in 2020. 

See also: 7 restaurants and cafés to explore in Bangsar South

While the brand is now widely known for its retro, funky visuals, that was never originally the plan. “We collaborated with local artist Miso Rama for a mural, and I realised that when you support the community, they return the favour,” Sara smiles. “From then on, we kept working with local creatives, giving them a platform to display their work on our soda bottles, pizza stickers, or posters.”

Though Dominic always saw her talent, Sara never considered herself savvy in marketing or design: “It was only when people started telling me they loved Phil’s Pizza’s branding and direction, I realised I had the ability to portray it as something special.”

Dominic, who takes on the back-of-house side of the pizza business, including finance and production, believes this sets Phil’s Pizza apart. “The branding and lifestyle of Phil’s Pizza is Sara’s unique vision,” the 36-year-old says.

Don't miss: 8 luxurious lobster dishes in the Klang Valley

However, their journey was not without its share of uncertainties, and the pandemic brought its own set of challenges. While setting up Phil’s Pizza, Dominic continued to work at 2Ox along Jalan Doraisamy. But when the pandemic hit, he bought over a portion of the business: “I was the general manager and chef at the time, and calculated how much I needed to run the business.”

During the lockdown, Dominic was not paid a salary but had just signed the agreement for a new lot for Phil’s Pizza. The decision to purchase 2Ox happened overnight, as he knew it was the only way to sustain the business and take care of his staff. 

“I paid half of my purchase two weeks from the day we decided to buy the restaurant and the rest in the following six months,” he recalls. “I still don’t know how we managed to pull through, but somehow we did.” The restaurant’s name was changed to the eponymous Restaurant Dominic, and the couple began managing both businesses. 

From the get go, cash flow and finances were tight, and Sara and Dominic realised they had to branch out into catering. “This made daily sales drop, but we needed the means to survive daily,” Sara adds. “Everything could be falling apart, but we would still host events, putting up the face that we were not struggling, as we had no other option.”

However, the 31-year-old soon realised that catering and events could work to improve the reputation of the restaurant with her avid marketing skills. “I started to enhance Restaurant Dominic’s brand image towards the vision I had for it—I realised I could make it cool,” she enthuses. People started noticing the French-Mediterranean restaurant and more prominent brands began booking the event space.

Phil's Pizza and Restaurant Dominic, though starkly different concepts, are equally cherished by their patrons. Sara and Dominic believe in dedicating their undivided attention to each brand at different times, ensuring that they pour their hearts into every aspect of their businesses. “We put 100 per cent into everything we do, just at different times,” Sara says. “If we have an event at Dominic, we put our heart into it, and once it is over, we move on to thinking about Phil’s Pizza.” 

There is a stigma against getting into business as a couple, and this rings true with Sara and Dominic. “It was hard at first since we are total opposites—I am more spontaneous while [Dominic] is risk-averse—but we learned to embrace our differences.” They soon realised they could use their personality traits to an advantage. “I’m especially particular about our branding, while he makes sure the business is sustainable, and often when we listen to each other, we find a better solution.”

However, with two businesses so intertwined in the couple’s lives, it is hard to set aside quality time to spend together. “Most of our time is spent working, but we try to find happiness in all the little moments in between,” Dominic smiles. 

As tough as things are, the couple believes a work-life balance is not something handed out but requires effort. “If we want to travel, we have to work backwards, figuring out what we have to settle for us to be away for that short period,” Sara advises.

Having said that, the two do acknowledge that they often feel like they have too much on their plate. “I want to be able to have hobbies,” Sara laments jokingly. Dominic chips in: “I used to love cycling, but the most exercise I get to do now is night walks to different outlets, which just about keeps me sane.”

It has been three years since Phil’s Pizza first opened, and a few days after this interview will be the opening of Phil’s Pizza’s new outlet at REX KL, which has been in the works for the past six months. “This is such a milestone as we started from scratch and built this business with our own finances,” Sara enthuses. “To have an interior designer to bring our visions to life is just a dream.”

Touching on the future, the couple excitedly tells me about their new business plan. “Starting September, we’ll be opening a new Thai food stall called Siti,” enthuses Sara. “We’ll be selling boat noodles, rice bowls, and milk tea desserts.” Dominic continues: “The food sold will be authentic Thai fare, but what will set it apart will be Sara’s exciting branding.” While it may seem impossible for the duo to take on any more than they have, if history is anything to go by, they will find a way.

NOW READ

8 bars to visit in Ipoh, Perak

Homebaker Edeline How uses mooncakes to reconnect with her roots

7 places to get your ramen fix in the Klang Valley