“The Manila Gin Festival provided us with the perfect place and opportunity to further connect with our target market. It was a great platform to engage with consumers who appreciate quality spirits,” said Madel Pamfilo, Tanduay Special Projects Officer.

The event was particularly beneficial for the brand, as it attracted many international guests. Tanduay saw this as a chance to introduce their products to foreign visitors, who could later bring their newfound appreciation for premium rum back to their home countries.

“One of the main challenges in a gin-focused event was that most attendees expected well-known, established, and imported gin-based brands. On another hand, we see an opportunity to familiarize the market with our premium products. With a booth strategically designed to capture the interest of our customers, expert bartenders, and engaging activities, we successfully demonstrated how Tanduay rum can be a great choice,” Pamfilo said.

Creative Cocktail Concoctions Using Tanduay’s Premium Rums

Tanduay’s guest bartenders, RJ Ramirez and Dondz Bolante, made the event even more memorable for the festival goers with their signature cocktails using Tanduay’s premium rums.

Ramirez created cocktails inspired by Filipino flavors — the tinola cocktail, which he made with Tanduay Asian Rum Silver, calamansi juice, pepper and lemongrass syrup, ginger beer, and fish sauce, and the Samalamig, which he made with Especia Spiced Rum, banana liqueur, pandan syrup, and soda water.

Bolante’s signature cocktails, meanwhile, were celebrations of summer flavors — the yuzu high, which he made using Tanduay Asian Rum Gold, Tanduay Asian Rum Silver, yuzu puree, soda water, and lemon wedge, and the lemon grass mule, which consisted of Tanduay Asian Rum Silver, Especia Spiced Rum, lemon juice, lemongrass syrup, cherry blossom syrup, Strong Zero, and double lemon.

“The bold and savory twist on tinola cocktail by RJ and the crisp and refreshing yuzu high of Dondz were the crowd favorites. We also engaged people with giveaways, freebies, and even popcorn. It created quite a fun and welcoming atmosphere. Our tropical themed booth also enhanced the premium feel,” Pamfilo shared.

The response was overwhelmingly positive, as many attendees were pleasantly surprised by the refined taste profiles of Tanduay’s premium rums and how well they worked in various cocktail combinations. 

Trends to Watch

One of the key trends that stood out at the festival was the growing interest in artisanal and premium crafted cocktails. Attendees weren’t just looking for visually stunning drinks—they were seeking out unique flavor experiences and expertly crafted beverages. 

This trend aligns perfectly with Tanduay’s vision to offer more than just a drink, but a cocktail experience that excites the palate. 

“We plan to continue collaborating with guest bartenders to create signature cocktails that showcase Tanduay’s versatility and innovative approach to mixology,” Pamfilo said.

With enthusiastic engagement from festival-goers and positive feedback, Tanduay further cemented its position as a forward-thinking brand in the cocktail world. 

“The enthusiastic response from the festival goers reinforced our belief that rum has a place at the table when it comes to premium spirits, and we are excited to continue elevating rum’s presence in the cocktail culture,” Pamfilo said.

Tanduay at WOFEX

Looking ahead, the 171-year-old brand is excited about its future in the world of spirits. Tanduay plans to continue showcasing its premium offerings and pushing the boundaries of rum in the world of mixology through upcoming activations and events such as the World Food Expo (WOFEX).

Tanduay will be part of the country’s biggest trade show on F&B this March 27-29 at the World Trade Center Manila.

To learn more about Tanduay’s latest products and events, follow its official social media accounts.

The post Tanduay Makes Its Mark at Manila Gin Festival appeared first on Ludovicos.

Take a look at their content below:

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Kim Thai (kkimthai)

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Attached are the key images of the McValue Year of the Snake, Lunar New Year red envelope, which is used for promotional purposes only and not available for purchase.

The IWPR team also took the McValue Lunar New Year – Year of the Snake red envelope around Chinatown, New York to explore the Lunar New Year celebrations.

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Opened in 1984 as the eighth McDonald’s store in the Philippines, McDonald’s Quezon Ave. served as the setting of many special moments for the past 40 years—first dates, family gatherings, birthday parties, even simple meet-ups, and more. When news of its closure was announced, an outpouring of nostalgia brought fans together as they flocked online as well as in the store to share beautiful photographs and stories detailing their fondest memories. 

“This McDonald’s (store) holds a special place in my heart—it’s where I first met my wife while she was working as a crew back in the 1980s,” Joey Perez commented on the official Facebook post. “It’s where we celebrated my kids’ first birthdays and countless other special moments as a family. Over the years, this place became more than just a restaurant; it was a second home, a space where friendships were made and memories that will last a lifetime were created.”

Roman Sanchez, meanwhile, shared photos of himself and his siblings enjoying the playplace at McDonald’s Quezon Ave. “Our parents used to bring us here when we were still kids. So many memories,” he wrote on Facebook. “Thank you, McDonald’s Quezon Avenue! LOVE KO ‘TO!”

For her part, Anamarie Gutierrez shared several important occasions that happened at McDonald’s QA. “Too many memories at this place,” she wrote online. “But here are the fondest events (at McDonald’s Quezon Ave.)—my daughter Alex celebrated her 18th (debut) birthday; a surprise party for our Mom on her 73rd birthday; our nephew Nate celebrated his 7th birthday.”

Madell Louis Samonte, who started as a crew member in McDonald’s Quezon Ave. and went on to become a local store marketing assistant at McDonald’s head office, remembered being part of a marketing photo shoot, even showing a copy of the photo. “The first photoshoot here wasn’t just about capturing images, but about marking a moment in time, a turning point, a starting point,” she wrote on Facebook. “The Golden Arches aren’t just a symbol of fast food; to me, they represent a chapter of beginnings, of creativity, and of nostalgia. The energy of the place, the bustle, and the simple comfort of familiarity all made this location unforgettable. Though time passes, the memories created here linger, bittersweet yet beautiful, a reminder that sometimes the most significant moments happen in the most unexpected places.”

Winnie Santiago, who now works as a private school teacher, took pride in being a pioneering cashier at McDonald’s Quezon Ave. She said: “I was so proud to be a McDonald’s crew member—I would work mid-shift, and I would have classes in the afternoon. I would ride the jeep to UP Diliman … and attend school in my full uniform. It was sosyal to be part of the crew!”

“It was very heartwarming to see and feel the love from our customers, young and old, our crew, past and present, sharing special moments and memories at McDonald’s Quezon Ave.,” said Adi Hernandez, McDonald’s Philippines Assistant Vice President for Corporate Relations and Impact.  

Now, McDonald’s invites its customers to create new memories at an exciting store not too far away–the modern and vibrant McDonald’s QA Ligaya, as it hosts a ReHomecoming Celebration on January 27, 2025 filled with thrilling activities and surprises. Lucky customers who visit the QA Ligaya store will receive exciting treats! There is also a photo booth onsite to let the customers capture their feel-good moments at the store. 

“The opening of the Quezon Avenue Ligaya store is another milestone in our continuing journey  in the Philippines. It reflects our commitment to reaching more Filipinos with good food while making a positive impact on the communities we serve in meaningful ways,” Hernandez added.

Since George T. Yang opened its first store on Morayta Street, Sampaloc, Manila in 1981, McDonald’s has grown by leaps and bounds, capping 2024 with 792 stores nationwide. 

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About McDonald’s Philippines

McDonald’s Philippines master franchise holder Dr. George T. Yang – who oversees and sits as chairman for 40 years – founded and brought the first McDonald’s store to the country in 1981. Since then, McDonald’s in the Philippines has been a formidable player in the country’s quick-service restaurant industry, having grown a store network of close to 800 nationwide. McDonald’s Philippines continues to aspire to make a difference in communities where it operates through its charity of Choice, Ronald McDonald House Charities Philippines.

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The conference explores the significance of food within various ethnolinguistic groups including communities from Hong Kong, Indonesia, India, Lithuania, Japan, Argentina, Bulgaria, Greece, Korea, Turkey and the Philippines among others.

Professors, student researchers, and experts presented papers and abstracts that delve into the connections between food, history, traditions, folklore, and cultural practices worldwide. 

Mama Sita’s serves meatless adobo and heirloom rice pinipig to international delegates

To celebrate the occasion, Mama Sita’s treated guests to tasting samples of classic Filipino favorites like Pansit Palabok, Sisig, Samalamig, and delicious innovations such as Meatless Adobo and Bibingkrepe (rice flour & coconut crepe), and champorado with Heirloom Rice Pinipig. The meatless adobo consisted of chopped banana peels, mushrooms cooked with aromatics and Mama Sita’s Mama Sita’s Oyster Sauce and Distilled Cane Vinegar, served with pandesal. 

For years, the Mama Sita Foundation has made efforts to promote sustainable foodways to aid in food security by using ingredients that would have otherwise been considered waste such as banana peel. The Foundation has also helped in raising awareness of Philippine heirloom grains to support farming communities in the Cordillera planting precious heirloom rice varieties like Balatinaw, used in performing rice rituals in the region for centuries.

Meatless Adobo using Banana Peel

Makes 25 servings.

Ingredients

84 pcs               Saba Banana peels, washed                2.2 kg and drained

12 cups            Water   3L

12 cans            Sliced Mushrooms,drained                1.38 kg (drained) (198 g/can) 

1/4 cup           Unsalted Butter,softened                        60 g

For the sauce: 

2 Tbsp Cooking oil 30 mL

4 heads Garlic, crushed 163 g 

3 pcs Bay leaf                                                        1 g

1/2 tsp Ground black pepper                                1 g

4 cups Water     1 L

6 Tbsps Mama Sita’s Sukang Tuba Vinegar 90 mL

1 cup +             Mama Sita’s Oyster Sauce                    265 g      

1 tbsp          

1/4 cup            Mama Sita’s Liquid Seasoning 60 mL

1 tbsp +            Rock salt                           12 g

1 tsp

10 cups      Banana (saba) peels,(from  boiled      1.51 kg

                           Saba bananas)

white threads removed. squeeze out the resin and chopped

Cooking instructions

1. Peel the saba bananas,remove the hard tip part. Set aside the pulp and freeze for other uses.

2. Bring water to a boil and add the peels. Simmer for 1 hour. Drain and squeeze to remove the bitter juices(resin).

3. Chop the peel and set aside. 

Prepare the sauce. 

4. In a large pan or kawali ,heat the oil and butter .Saute the garlic until light brown. Add the bayleaves and ground black pepper.

5. Add the water and Mama Sita’s Sukang Tuba vinegar, Bring to a boil and simmer for 5 minutes. 

6. Add the rest of the ingredients and simmer for another 15 minutes. 

7. Add the drained chopped banana peels and drained mushrooms.

8. Mix well and cook until the sauce has been reduced. 

9. Remove from heat and serve with hot pandesal.

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YouthWorks PH is an initiative in partnership with United States Agency for International Development (USAID) and Philippine Business for Education (PBEd) that aims to improve life skills and increase employment prospects of underprivileged Filipino youth. Held at McDonald’s Sucat San Antonio in Parañaque City, the graduation marks a significant milestone in the company’s commitment to youth development and employability in the country.

A total of 53 youth trainees have completed their month-long training program.

A total of 53 youth trainees have completed their month-long training program on food and beverage services, leadership, communication, and critical thinking skills. They are now deployed across 35 McDonald’s stores in nine Metro Manila cities for their paid training. McDonald’s Philippines has committed to train up to 5,000 YouthWorks PH trainees by 2026.

“At McDonald’s, we believe that when people are given opportunities to grow, they will succeed. We are very thankful for programs like YouthWorks PH, and partners like USAID and PBEd, who are equally committed in training and upskilling the Filipino youth. Through this partnership, we look forward to welcoming more new trainees in our restaurants nationwide, helping them to develop to become productive members of society and to be their Best Me,” McDonald’s Philippines President and Chief Executive Officer Kenneth S. Yang said.

“Since we started our operations more than 43 years ago, Dr. George T. Yang committed to providing employment opportunities to students. He saw that there was an opportunity to support these students by giving them the flexibility to earn while studying. At McDonald’s, we are committed to using our scale to provide equal opportunities for all whether through employment generation or through our training and development programs,” McDonald’s Philippines Managing Director Margot Torres said.

“Today, with more than 760 stores nationwide, McDonald’s Philippines employs over 60,000 individuals—with more than half comprising of regular part-time working students. As a big employment generator for the youth, we have a responsibility to equip them with lifelong skills and, the right values that will help them succeed in the future,” added Torres.

Graduation Day! (Standing, left) McDonald’s PH President Kenneth Yang, USAID Education Director Michelle Chen, TESDA Director General Dr. Kiko Benitez, US Ambassador to the Philippines MaryKay Carlson, and (standing, right) McDonald’s PH Managing Director Margot Torres.

Distinguished guests attended the graduation ceremony, including United States Ambassador to the Philippines, Ms. MaryKay Carlson; USAID Office of Education Director, Ms. Michelle Chen; USAID Philippines – Project Management Specialist, Mr. Justin Modesto; Technical Education and Skills Development Authority (TESDA) Director General, Dr. Jose Francisco “Kiko” B. Benitez; Department of Labor and Employment (DOLE)-NCR Regional Director, Atty. Sarah Buena S. Mirasol; PBEd Chairman and PHINMA CEO, Mr. Ramon Del Rosario Jr.; PBEd Board Member, Dr. Edilberto de Jesus; PBEd Executive Director, Ms. Justine B. Raagas; and YouthWorks PH Chief of Party, Mr. Hanibal E. Camua.

Established in 2019, the partnership between USAID and PBEd for YouthWorks PH is one of McDonald’s Philippines’ initiatives that aim to champion youth employability together with the Special Program for Employment of Students (SPES)– a partnership with the DOLE, which offers students summer jobs to help finance their education while gaining work experience. McDonald’s also supports working students by giving them flexible working schedules. To date, the partnership has helped 16,000 beneficiaries nationwide. McDonald’s Philippines is also known for its inclusive hiring practices, employing qualified out-of-school youth, senior citizens, and the disabled–regardless of their sexual orientation and gender identity and expression, to inspire them to become the best version of themselves.

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The event, designed to introduce Iskaparate’s features and benefits, was a key moment for the platform as it officially made its entrance into the digital marketplace. The demo gave an all-around tour of the website, including product showcasing, e-commerce functionalities, and purchasing process activated using an e-gift certificate. Attendees engaged with the demo through experiential navigation accompanied by an open forum about the platform’s overall operation.

The event began with a warm video message from Iskaparate Founder Joey Bermudez, sharing the journey of Iskaparate from having a community of 33 entrepreneurial mothers to partnering with 3,000 fully vetted sellers. He highlighted. “Iskaparate.com was born during the darkest days of the COVID pandemic when micro and small entrepreneurs lost their physical stores to the brutal lockdowns. We then created an online platform that would allow these entrepreneurs to resume their businesses.”

Attendees included a mix of media professionals and industry partners eager to see how the platform could potentially impact and transform the digital commerce landscape for micro, small, and medium enterprises (MSMEs) in the Philippines. 

In the modern era when a unique driving force can define the success of an online platform, Iskaparate.com made a strong impression with its mission to empower small business owners. In her talk, DTC Promos Inc. President & COO Marissa Dames emphasized its passionate goal, “We share a vision to support the growth of MSMEs.”

On the other hand, Josefina Rojo-Natividad, President & COO of Iskaparate, shared the progressive growth of the platform, “Iskaparate started as a B2C [platform], but now, we are proud to showcase that our website already features B2B, offering grocery items and personal care products. This would benefit the sellers we have whose products are not able to sell because of competition.”

Using an e-gift certificate, the demo walked participants through the entire buying process, from selecting products to completing transactions. This hands-on demonstration allowed the attendees to explore different aspects of the platform in real time. This feature of the launch allowed for an in-depth understanding of how the platform operates from a customer perspective.

Iskaparate.com, while initially conceived to support micro, small, and medium enterprises (MSMEs), has now extended its offerings to include larger businesses and B2B companies. With a wide range of e-commerce tools, vendors of all sizes can list and manage their products, handle transactions, and engage directly with consumers on a trusted, efficient platform. The team emphasized that this expansion is designed to help businesses adapt to the digital age while remaining competitive in an increasingly globalized market.

During the event, the core mission of Iskaparate.com was further elaborated, which is to empower Filipino entrepreneurs, particularly MSMEs, by giving them the tools to navigate the e-commerce space effectively. Through the provision of a multi-vendor platform that levels the playing field, Iskaparate seeks to make online selling accessible to businesses that may not have the resources or expertise to establish their own e-commerce systems.

Iskaparate.com is a multi-vendor e-commerce platform initiated to aid and empower micro, small, and medium enterprises (MSMEs). It now extends to bigger groups and B2B companies that allow resellers to order in bulk at wholesale prices and resell them at good margins.

For more information, visit www.iskaparate.com.

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“Tanduay stands out as the ideal choice for any occasion. Its rums have balanced flavor profiles that make them versatile enough to be savored on their own and likewise great enough to be highlighted in cocktails and mixed drinks,” said Derek Ramsay, Tanduay’s long-time brand ambassador.

According to the British-Filipino actor and host, Tanduay is the go-to choice for the following.

“Tanduay will elevate your drinking experience every time,” he said.

Neat or On the Rocks

“Tanduay’s Especia Spiced Rum is best for sipping straight, so you can fully appreciate its flavor and aroma,” Ramsay said.

Especia Spiced Rum is one of Tanduay’s most-awarded rums. It is made from heirloom sugarcane and is infused with the taste of exotic spices and tropical fruits. It comes in a bright golden amber color, and has a body that is mellow, smooth, and dry. Its taste profile includes honey, cinnamon, and ginger mingled with hints of tropical fruits and has aromas of fruit cake, cinnamon, caramel, almond, and vanilla.

Ramsay also recommends Especia Spiced Rum to be enjoyed on the rocks.

“Just pour it over a few ice cubes. As the ice dilutes the rum, its flavors are highlighted,” he said.

Infused in Classic Cocktails

Whether you’re mixing a mojito or a daiquiri, the Tanduay Asian Rum Gold and Tanduay Asian Rum Silver are perfect, according to Ramsay.

Aged up to seven years in bourbon barrels, the Tanduay Asian Rum Gold has a taste profile of mature honey with hints of toasted oak, almond, and vanilla. It has a good balance of alcohol level and sweetness, making its expressive flavors great for cocktails.

The Tanduay Asian Rum Silver, meanwhile, is aged up to five years, also in bourbon barrels. It has a pure and distinctive taste, with a profile of green ripe fruits with hints of burnt sugar, mandarin, and vanilla.

With Mixers

“The Tanduay Double Rum can be enjoyed in so many ways. There are those that prefer it neat, but I like it as a mixer. It’s great for both rum and cola or rum and tonic,” Ramsay said.

One of Tanduay’s premium products, the Tanduay Double Rum is a blend of rums aged for 16 years and 5 years mixed in bourbon barrels for two more years. As a sipping rum, it offers exceptional continuity. Mixed with cola or tonic, it offers a harmony of flavors from start to finish. It has a taste of caramelized pineapple with a mellow blend of cherry and vanilla, and has a round, fruity medium body.

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Crafted to meet the evolving tastes of Filipino coffee lovers, the McCafé Iced Coffee Original variant is at the forefront of the New & Better line’s commitment to presenting coffee lovers with a bolder brew and creamier blend. 

“National Coffee Day is a celebration that honors a beverage that, for many people, is the most important drink of the day,” says Ashley Santillan-Delgado, McDonald’s Philippines’ Marketing Director for Marketing and Channels. “The reception to our New & Better line of coffee products has been overwhelmingly positive, and we’re beyond thrilled to be able to offer our Original variant at a special price on this special occasion.”

The new and better McCafé Iced Coffee, now with bolder brew, creamier blend, and served in iconic Yellow cups, presents McDonald’s guests with a variety of options designed to appeal to different palates – from the classic McCafé Iced Coffee Original to the rich and indulgent McCafé Iced Coffee Chocolate, there’s something for every kind of coffee lover at McDonald’s.

The Buy 1 Take 1 National Coffee Day promotion runs from September 29 to October 1 from 2PM to 6PM, and will be available nationwide and can be redeemed through the McDonald’s App via dine-in, take-out, and drive-thru channels. For more information, visit McDonalds.com.ph, or follow @McDo.ph on Facebook, and @McDo_ph on Instagram.

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A feast that started as an homage to the city’s sugarcane, which is the main source for Tanduay’s award-winning rums, the event has been held annually since 2019.

“On this same ground, my father, Lucio K. Tan Jr., together with Councilor Em Ang, announced the inception of the Tanduay Bacolod Rum Festival. The festival was born out of a desire to ensure that Bacolod, the City of Smiles, remains the heart and home of Tanduay. That wherever Tanduay goes, Bacolod will always be a part of its story,” said Lucio Tan III, President, LT Group and Tanduay Distillers, Inc., before a full house press conference held at the Century Park Hotel in Pasay City, Metro Manila.

Tan, likewise, cited the strong collaboration of Tanduay with the local government in mounting the annual festival. “What’s remarkable about this collaboration is that we are able to tell the story of Bacolod and Tanduay by highlighting their culinary heritage and the artistic prowess of the Bacolodnon, whether in cocktail-making, painting, music, or dance. That, in essence, is what this Rum Festival is all about,” he further said.

On the part of the local government, Councilor Em Ang, Chairman of Bacolod City History, Culture, and Arts, said: “On behalf of our City Government led by our beloved Mayor Albee Benitez, I would like to thank each and every one of you for your continued support. Together, we have built a celebration that not only honors our heritage but also paves the way for future generations to appreciate and cherish. Supporting initiatives like this festival is crucial in preserving our culture and boosting our local economy.”

Through the different facets of the festival, participants are encouraged to contribute, whether through culinary delights, visual arts, and more. On August 10, a motorcade heading to the Bacolod City Government Center (BCGC) will signal the opening of the festival, where local government officials led by Mayor Albee Benitez are expected to grace the ribbon-cutting ceremonies of the Food Park. The Food Park will feature nightly entertainment, local and international culinary delights, and mixology. The Food Park will be open until the last day of the festival on August 18.

On August 12, a Mixology Competition will take place at the Ayala Malls Capitol Center. On August 14-15, the Culinaria Competition will be held. August 16 is designated as Rum Education Day, featuring a Tanduay Plant Tour, followed by a Rum Masterclass and the nationwide Grand Finals of the Mixology Competition at the Seda Hotel.

On August 17, a motorcade parade featuring some of Bacolod’s beauty queens, with Tanduay Brand Ambassador Derek Ramsay, will begin in the afternoon, followed by a Street Dance Competition and a concert at the BCGC. Bands Juan Karlos and Almost will headline this year’s concert performers.

For more information about the festival, visit @TanduayRumFest on Facebook.

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Maestro Luca, with over thirty years of experience in various artistic fields and a deep appreciation for Filipino culture, continues to innovate and inspire, proving that passion combined with resilience can lead to extraordinary outcomes.

Wood, when transformed through the skilled hands of an artisan, transcends its natural state to embody a more vibrant and colorful existence.

Vezzaro’s amalgamation of artistic flair and technical prowess has been instrumental in the creation of Four Legged Tiles‘ distinctive offerings. His fervent passion for wood has propelled the company into realms of innovation previously unimagined, resulting in a diverse array of handmade wooden tiles renowned for their exceptional textures and enchanting colors.

Maestro Luca: Drawing Inspiration

Maestro Luca, drawing inspiration from his familial lineage, has significantly advanced the art of woodworking through innovative practices. A third-generation craftsman from the Venezia region and the visionary behind Four-Legged Tiles, he inherited his passion for woodworking from his predecessors.

Among the myriad of companies, Four-Legged Tiles stands unparalleled in the Philippines for its manual craftsmanship of authentic wooden tiles, blending Italian expertise with Filipino artisanship.

The company utilizes quality wood sourced from sustainably managed forests worldwide, certified by the Forest Stewardship Council (FSC), ensuring ethical procurement practices.

“We acquire wood from FSC-certified sources, thereby avoiding any involvement with illegal logging activities,” Vezzaro asserts.

He reveals that tiles are a staple in interior design but have undergone transformations in terms of materials and finishes. Despite these changes, there is a clear preference for traditional designs enhanced with contemporary touches, distinguished by their unique textures and inherent character. Thus, Vezzaro emphasizes, there is a growing demand for wooden textured tiles.

Resilience and Embracing Challenges

Not all has always been rosy for Maestro Luca. The year 2020 was poised to be a landmark for Four Legged Tiles with its planned debut at the prestigious Philippine International Furniture Show at the SMX Convention Center. However, like a sudden storm, the pandemic arrived, altering plans for industries and individuals alike.

Despite the event’s cancellation just days before its commencement, Luca’s enthusiasm remained undiminished. He had meticulously prepared a series of new, innovative collections featuring handcrafted, hand-carved, and hand-painted wooden tiles destined to transform any space into a work of art.

“The pandemic and the subsequent lockdowns seemed gloomy for the business, but it challenged our creativity and resilience. It was a call to adapt and innovate.” Maestro Luca recalls.

Embracing the challenge, Vezzaro swiftly pivoted to digital platforms to showcase his new creations, believing in the resilience and appeal of his products. This strategic shift not only sustained the business but surprisingly boosted sales during the initial lockdown months. Luca’s foresight in maintaining a substantial inventory of raw materials enabled the team to fulfill new orders seamlessly once operations resumed.

The dedication to his craft and his team was evident as he ensured the well-being of his in-house carpenters, who stayed at the company’s accommodation during the lockdown. They were not only compensated but were also cared for, receiving essentials and means to stay connected with their families.

As the pandemic persisted, Four Legged Tiles adapted to the new normal, replacing physical client interactions with digital engagements. Luca observed how adeptly Filipinos navigated this shift, leveraging social media to engage with brands like never before.

“The unique ability of Filipinos in adapting to new circumstances is truly inspiring,” he notes.

The extended time at home has also shifted consumer behavior, with more people investing in enhancing their personal spaces. Luca’s insights into these changes have spurred him to continuously innovate, ensuring his creations meet the evolving desires of homeowners. “If their home is their sanctuary, our mission is to make it visually stunning,” Vezzaro asserts.

With a profound belief in his mission and a love for his craft, Luca maintains, “Believing strongly in what you do and loving your work unconditionally, assures you of success. In fact, I believe that Four Legged Tiles has elevated wood craftsmanship to a whole new level.”

Elevating Craftsmanship

At the heart of Four Legged Tiles’ enterprise is world class quality kiln-dried wood. The FSC-certified wood undergoes a kiln-drying process to enhance its durability. While Vezzaro’s forebears specialized in traditional furniture, he has expanded the scope of their craftsmanship by experimenting with various unique and innovative finishes and materials.

Maestro Luca elaborates on his unique approach in crafting various designs in his projects. He revealed that not all techniques are the same.

“Our tiles are adorned with accents of melted metal gildings, mother-of-pearl, engraving, glazing, distressed finishes, and designs that mimic gemstones, just to name a few. Each tile is meticulously crafted by hand, ensuring no two pieces are identical,” Vezzaro said.

He is supported by a team of more than 15 well-trained Filipino artisans.

Four-Legged Tiles specializes in producing an array of decorative items including wall décor, wall cladding, sculptures, statement doors, and accent furniture for both private and commercial clientele.

“We cater to clients seeking exclusivity and uniqueness,” Vezzaro notes, sharing an anecdote of a widow who commissioned a seashell-shaped wall décor in memory of her late husband, a Shell executive.

The company also offers custom mosaic tiles, meticulously hand-painted and assembled to create personalized images, including photorealistic mosaics.

One of Vezzaro’s most ambitious projects involved creating an 80-square-meter accent wall for the Shrine of Our Lady of the Holy Rosary in Tugbo, Masbate City, featuring over 90,000 handmade and hand-painted tiles.

For a client in Baguio, Vezzaro crafted an 8-meter wall decoration inspired by the Kalinga tapis, incorporating wooden shells, each intricately made by hand to achieve a unique aesthetic effect complemented by hanging Capiz shells that produce melodious sounds in the breeze.

Mixing Both Italian and Filipino Innovation and Dedication

Maestro Luca narrates that in 2017, he established the company by drawing upon his extensive background in various artistic and manufacturing disciplines spanning over three decades.

Vezzaro’s journey began in 1994 when he moved to the Philippines, following an invitation from a German client. What was intended to be a brief visit transformed into the inception of a business that initially focused on handmade paper products for major retailers in Europe and the United States, including Walmart and Costco.

“I am an Italian with a Filipino heart, proud to have introduced a novel product that was non-existent six years ago,” states the 60-year-old artisan.

In 2017, Maestro Luca returned to his first love, woodworking, and established Four-Legged Tiles, concentrating on furniture accented with wooden tiles. As demand for decorative surfaces grew, he shifted focus to wall décor, setting up a 2,209-square meter manufacturing facility in San Pedro, Laguna.

Today, the business primarily serves the local Philippine market, attracting clients willing to invest in the elegance and uniqueness of their products.

The Road Ahead

Four Legged Tiles distinguishes itself as the sole producer of these artisanal wooden tiles, suitable for a variety of applications including framed wall art, wall claddings, and accents. Vezzaro’s reverence for nature’s bounty is evident in his work; each tile is a testament to the unique beauty and narrative inherent in wood grain, enhanced through modern manufacturing techniques and a broad palette of colors.

Currently, the company boasts an impressive portfolio of over 30 collections, with ongoing research and development efforts aimed at expanding their design repertoire.

“Our philosophy is simple: ‘We transform wood into the products of your dreams. We are committed to customization, striving to exceed our customers’ expectations by bringing their visions to fruition,” Vezzaro remarked.

The Four Legged Tiles factory and showroom, situated in San Pedro Laguna, operates with a dedicated team including Arlie Mae Gomez, co-owner and Vice President of Operations and Maria Monica Briones, Marketing Manager and business partner.

The company goal is to showcase the unparalleled beauty and uniqueness of wood tiles, demonstrating the transformative power of combining natural grain patterns with inventive color schemes.

Vezzaro concludes, “What sets our company apart is our ability to materialize the product of your dreams. We introduce an entirely new concept to the Filipino market, unmatched locally. The creation process is driven by emotion and artistic vision. Our foundational principles are rooted in our knowledge, passion for craftsmanship, and the essence of wood, love, and soul as our core materials.”

Looking forward, Maestro Luca remains optimistic about the resilience of the local furniture industry, bolstered by the talent of Filipino designers and craftsmen. His journey is a testament to the power of creativity, determination, and passion.

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