Sala, People’s Palace, Sala Bistro, Blackbird. What do they all have in common? Mr. Colin Mackay, of course.
Colin Mackay is a man who proudly admits he has been a voracious foodie for pretty much all his life. This electric passion only grew throughout his lifetime, as he was emboldened through flavourful experiences around the globe—as a teenager in Scotland, then as a chef in Hong Kong and as a restaurateur in the Philippines.
After an array of international home bases and time residing in various metropolises, Mackay found permanence in the Philippines. Here, he nurtured his talent and set up shop for what would become a remarkable career.
His first restaurant Sala, which garnered much acclaim and put him on the culinary map, opened in Malate in 1997. “Since [then] I have continuously channelled my energy into original restaurant concepts,” he says. His other concepts, Sala Bistro, People’s Palace, and Blackbird quickly became staples in the Metro Manila food scene. While he is tremendously thankful for the recognition and abundance of accolades awarded to him, what remains his most valued metric of success is returning patrons, and their happy, satisfied faces.
To me, each of his restaurants has been consistent go-to spots for get-togethers with friends or celebrations with family. From weekend brunches, milestone birthday's, anniversaries, baptisms or just-because after-work dinners and cocktails, I have never been let down by this Tastemaker's concepts.
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What would you say your big break was?
Opportunities presented themselves often. I believe it is important to recognise not only your passion, but your strengths and weaknesses, and only commit to a venture that you truly believe you can make a success. With encouragement from friends and well-wishers, I took a big step forward. Since opening Sala, I have continuously channelled my energy into original restaurant concepts. Some have grown into popular brands and others have been redeveloped over the years.
What does it take to be a chef and restaurateur?
Being both a chef and a restaurateur demands a tremendous amount of hard work, long hours and especially the ability to organise a team to work together to make your vision a reality. I was very fortunate in managing to get a good team together. In this industry, success can be highly volatile. The last year has shown us how easy it is for seemingly infallible brands to fall by the wayside.
What motivates you to do what you do?
Recognition and accolades are highly motivating but can be easily lost or forgotten. What is satisfying to me is seeing guests return to the restaurants, with friends, family or business clients and enjoying what we have to offer. Their appreciation is most important to me.
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