Marvin Agustin shares recipe for success

Long before my good friend, Marvin Agustin’s Cochi resto was awarded a Michelin BB Gourmand, I already saw how he put his heart and soul into all of his restaurants.

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Chef Marvin Agustin on his resto Cochi getting a Michelin BB Gourmand: For the team, it's validation. And for me, it's both humbling and inspiring because I know how tough this industry is.

Years ago, he invited me to the food tasting of one of his restos prior to its opening. Marvs is so hands-on in and out of the kitchen, onand off-cam. The Michelin recognition serves as the icing on the cake of Chef Marvin's rags-to-riches story. What a recipe for success!

Here’s my chat with Marvin:

What do you think Michelin saw in Cochi that made it stand out?

"Honestly, I think they felt our sincerity. We never cooked to impress anyone — not even Michelin. We just wanted to serve people the best way we know how, with respect, love and craftsmanship.

"Everything at Cochi is made from scratch — our longganisa, tapa, tocino, sauces, breads — all made in-house by our hardworking team. Maybe Michelin saw that genuine care, that we really put our heart into every detail."

How has the recognition changed things for your team, your diners and for you?

"For the team, it’s validation. It’s like all those long hours, early mornings and weekends spent perfecting dishes suddenly made sense. For our diners, I think it made their experience even more special — knowing that their favorite neighborhood spot got recognized globally.

"And for me... it’s both humbling and inspiring. Humbling because I know how tough this industry is. Inspiring because it reminds me that hard work, discipline and perseverance really pay off — no shortcuts, just consistency and heart."

How do you strike a balance between authenticity and innovation in Cochi's dishes?

"We always start with something familiar — a memory, a Filipino dish we grew up with — and then we ask, how can we make this even better, without losing its soul?