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Marvin on the digital era of food industry and cooking up new project with Jolina 

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Liezel dela Cruz

Through the years, restaurateur and actor Marvin Agustin has witnessed his food businesses evolve alongside modern trends. There was a time when word of mouth was all it took to fill his tables, but society has changed, and so have the ways people discover where to eat. In the era of social media, he’s had to adapt, learning to market his menu through perfectly curated posts. At first, it felt strange, as he initially used his social media feed only for personal updates and travel photos. However, he soon realized it was another way to connect with his diners and community, with a generation that values both taste and storytelling.But, Marvin is quick to remind us that while social media has become a key ingredient in his recipe for success, it can also have a bitter aftertaste. &quot;Nakatatakot ang technology. It could help us a lot, but it could destroy us also,&quot; he says. Social media marketing requires careful management. He acknowledges the importance of being thoughtful and intentional when engaging with customers online. A single negative review, he explains, can create a boomerang effect, so he’s learned to take a step back, and sometimes even filter and reassess.One of the challenges he has faced in social media is the rise of fake content, for instance, edited photos and videos as if he was endorsing a certain cooking pan brand. This isn’t just a one-off case; his team regularly works to report fake social media pages that misuse his name to promote products and services he has no affiliation with.Amidst the challenges of navigating the ever-changing digital landscape, Marvin found a way to turn things in his favor, especially when his cochinillo recipe trended during the pandemic. Looking back, he reveals that his cochinillo, which is now a sought-after dish at one of his restaurants, was actually a &#x27;happy craving accident.&#x27;During the pandemic, Marvin decided to venture into baking. He was overwhelmed by the demand, with so many people ordering from him that he eventually outgrew his small oven at home. So, he invested in a bigger deck oven to handle the increasing volume of orders of bread and pastries. This new setup freed up some time for him, and with his entrepreneurial mindset, he thought about how he could use this extra time to create something new.One day, he craved for crispy pork and decided to experiment with his oven, creating his cochinillo recipe, adding his own twists inspired by his travels to Spain, where the dish originally hails from, as well as the iconic Cebu Lechon that he&#x27;s so fond of. His version, with its rich flavors and crisp texture, was a hit—extra flavorful, just the way he likes it.He fell in love at first bite, and tasted the recipe&#x27;s potential in the market. To be sure, he asked his friends for their opinions, knowing that his own taste buds might be a little biased. Their response was positive. And that&#x27;s when he decided to slowly introduce it to the public. Lucky for him, he was able to capture the whole cooking process on video just for fun.In this episode of &quot;The B Side,&quot; Marvin invites host Bianca Gonzalez to where the magic happens—the kitchen of his cochinillo restaurant in BGC, Taguig. But instead of simply serving the classic cochinillo, he showcases how his beloved dish can be transformed into something even more exciting, like his &#x27;cochi taco.&#x27; Here, Marvin blends culinary experiments with the insights he’s gathered from traveling the world and conversations with friends from different cultures.The short demo is just a glimpse into his genius in the kitchen. At home, his creativity doesn&#x27;t stop. While he might be known for his indulgent dishes in the restaurant, at home, he makes sure to feed himself something light, because it&#x27;s impossible to avoid all the heavy and indulgent food once he&#x27;s out. His go-to meal is something simple yet nutritious, like a sandwich packed with fresh lettuce. But it’s not just about the food for Marvin; he also channels his energy into something else he’s passionate about: sports. He calls himself a frustrated athlete, and for good reason. Sports has always been a way for him to stay physically fit and active. It helps him stay energized and focused for both his food business and his acting career.But that doesn’t mean he’s not indulging in flavors when he’s in the mood! Bianca asks him what he&#x27;d cook if he’s feeling down, and Marvin says he&#x27;d go for the &#x27;sinful&#x27; bulalo.On the flip side, when he&#x27;s bored and has some time on his hands, he gets playful with whatever ingredients he has available. The night before this interview, he admits to rummaging through his fridge to grab whatever was on hand and whip up something simple but satisfying.<div align="justify"> </div><div align="justify">Cooking Up A New Project</div>While Marvin&#x27;s love for food has undeniably become his passion, let&#x27;s not forget that he’s also a seasoned actor. Showbiz holds a special place in his heart, too, and for a time, he balanced both careers with ease. Even as he was busy in his culinary journey, he made sure to carve out time for one project a year, until he decided to take a step back during the pandemic due to the challenges of bubble taping. With the world now back to normal, he&#x27;s eager to rekindle his love for the craft.He’s preparing for an exciting reunion with his teenage loveteam partner, Jolina Magdangal. He says it took a long time to get everything right, especially the material. But now, with everything falling into place, he can’t help but feel a surge of excitement. If all goes well with the timeline, this will be a Valentine offering from the iconic MarJo loveteam from the ‘90s.Marvin shares that he and Jolina are both thrilled to serve their fans with something that feels both familiar and surprising. “Kung ano ‘yung kinasiyahan nila sa mga pelikulang nagawa namin, mararamdaman nila ulit. That’s kind of very challenging kasi familiar pero gagawin naming bago,” he says, revealing that their upcoming movie is set to be filmed in the Philippines, as well as in the beautiful, scenic location of Malta.But before this reunion movie officially hits the big screen, Marvin and Jolina already gave fans a sneak peek of what’s to come. In 2022, they reunited in Singapore for a food vlog, and this year, they came together once again with their “Gimik” co-stars Judy Ann Santos, Mylene Dizon, and Dominic Ochoa. The nostalgia and joy they shared with viewers during that reunion was just a taste of the much bigger wave of &#x27;feels&#x27; that will come with their long-awaited comeback project.When asked about the secret to his unbreakable bond with Jolina, he reflects, “We chose to stay friends and we chose to communicate.” Their friendship is their kind of &#x27;forever.&#x27;Marvin is turning 50 in five years. And as he envisions the future, he hopes he&#x27;s still as creative as he is now—whether it’s in the kitchen, on set, or even in his personal life. He hopes this creativity and energy will stay with him, and allow him to continue juggling his twin passions for food and acting.

Here's a double serving of passion and nostalgia as actor-restaurateur Marvin Agustin talks about the food industry and his reunion with Jolina Magdangal.