Cover Photo by Megan Thomas on Unsplash
Photo by Megan Thomas on Unsplash
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Meet Ernest Escaler, the founder of Gourmet Farms, Coffee and Cafe!
“In the late 70s, we were the largest coffee exporter and trader in the Philippines,” shares Ernest Escaler, founder of Gourmet Farms. He recalls trying to convince local consumers to shift from the then norm (instant coffee) to freshly brewed through his roasted beans under Gourmet Coffee. “Aside from us, the only roast and ground products were imported products at the time,” he says.
“Around 1986, when California cuisine was the rage in America, I decided to put up the country's first organic farm in Silang, Cavite. We converted a two hectare orchid farm into a sustainable organic vegetable farm.” Not long after, he opened Gourmet's Café, which soon drew visitors by hordes, mostly coming from Metro Manila.
Not only did he introduce the country to beautiful coffee, but he truly is the father of our farm-to-table movement. Escaler is a pioneer in the Philippine sustainable food movement, and is now highly regarded, respected and looked up to by many. We are so thankful that he stuck to his guns through the years, setting the example for many of establishments in operation today. His determination and passion has positively impacted the F&B community and continues to inspire and educate others.
Read on to learn from this expert:
See also: May 2024 Dining Radar: Asador Alfonso, By Sonja, Carlo’s, and more
Photo by Anaya Katlego on Unsplash
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As in any situation, necessity is the mother of invention.
What would you say your big break was?
I believe the big break came in 1989 when we opened Gourmet’s Café. At that time, we had a bountiful harvest yet there were no buyers for the produce. The Philippines was not used to eating salads or using fresh culinary herbs. It was then when we decided to put up a restaurant [that] featured a salad bar and a menu that used fresh herbs. In 1990, Gourmet’s Café became the go-to place outside Metro Manila. The main attraction became our salad bar, pesto pasta and puttanesca and of course, freshly brewed coffee to end the meal.
What motivates you to do what you do?
I enjoy seeing our workers happy with what they are doing. I enjoy it when people become loyal to our products. In the end, I like making people happy and being a positive part of their lives.
What do you feel is your contribution to the Philippine dining scene?
Without a doubt, the proliferation of coffee establishments serving brewed coffee, plus the prevalence of salad in one’s diet. I believe we were the first to practice the farm-to-table concept in the Philippines.
See also: Restaurants with the best cocktails in Tatler Dining Guide 2024
Know your market and be passionate [about] your work.
Above Ernest Escaler
Above Photo by Markus Winkler on Unsplash
Ernest Escaler
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Where do you see the future of the Philippine food scene?
I believe that as the world slowly gets to accept Filipino food, people will try to re-engineer our cuisine for more universal appeal.
Advice for a young chef, restaurant owner and someone who wants to be in your industry?
Know your market and be passionate [about] your work.
What would you attribute to the success of your brand?
We have been in business for over 40 years. We have not done advertising and rarely do promotions, so I believe that our success is because we have good products and a passionate team which produces them. Of course, we also thank the Almighty for steering us through our life.
This story was originally published on August 23, 2021
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
