BARELY 30, Marvin Agustin is a man in a hurry.

The past three years, despite an unstable economy, he’s opened six restaurants—the seventh still in the works at the new Eastwood high-end mall. Early this year, he took up archery under Korean coach Choi Won Tae, a former Olympiad who is encouraging him to join the Asian Grand Prix in November. He’s also working on a soap opera and a new movie. “It pays the bills,” he says.

The youngest and only boy in a brood of three, Marvin Jay Marquez Cuyugan was born on Jan. 29, 1979. He was a go-getter even at a young age. At 16, he applied as waiter at Tia Maria’s restaurant bar in Alabang. The management was hesitant about hiring a minor serving alcohol. (He had already been rejected at McDonald’s because of his age.)

Agustin was adamant. A natural actor, he managed to convince them he was right for the job and it would also help his family. He honed his service and bartending skills so that loyal clients would ask him to fill up their large coolers with his margarita mix to be taken home.

Because of his people skills and natural charm, he was promoted to join the marketing team. One day, the team went to ABS-CBN to promote their restaurant and was spotted by the Talent Center. He took a screen test for a sitcom and passed it.

He’s been 12 years in the industry, with four major acting awards.

Two years in the business, he invested in a townhouse in Quezon City, as a Valentine’s gift for his mother. With less than half a million pesos in the bank, he took a big leap of faith and got a loan. She enjoys her abode to this day.

Agustin’s heart lay in the service-oriented business. To him it was easy to face the audience or the camera and warm people’s hearts, but service was more exacting. In 2001, he began his foray into food. When he became an endorser for Mr. Donut, he asked for a franchise and opened an outlet. Since the Makati branch was the only food outlet near the offices, people queued for doughnuts, spaghetti and sandwiches. The sales of one day was enough to pay a month’s rent. The business flourished in the first three years until convenience stores opened and also offered Mr. Donut. As business dropped, he closed the branch in 2007.

Certificate courses

Instead of pursuing college, the actor pursued certificate courses. A practical mind, he took up arts management at Asian Institute of Management so he could make his earnings from acting pro-fitable and stable. After studying at the International School for Culinary Arts and Hotel Management, he started developing restaurant concepts.

Agustin was always at the Shangri-La Plaza Mall as he worked out in the hotel’s gym and bought clothes and accessories at favorite shops there. He learned of a free space on the sixth floor then looked around for Japanese restaurants. With his managing partners, Raymund Magdaluyo and Ricardo Laudico, he came up with Sumo Sam, a hybrid of Japanese and American culinary influences as the name implies.

Magdaluyo, owner of restaurants such as Red Crab, Crustacean, Heaven and Eggs, shared his wisdom. During opening day, people were queuing, anxious to get a seat and try the dishes. There were only eight tables, less then 30 chairs and a working kitchen. It was the first big hit of his company, Sumo Sam Foods Inc., which also coincided with the birth of his twins, Santiago and Sebastian.

Asked if it was his popularity as an actor that got the customers, he replies, “I hope it helped, but we really serve good food.” He believes that if the food is top quality, people won’t mind the price. However if it isn’t, they will feel as if they didn’t get their money’s worth even if it’s inexpensive. Sumo Sam won over the market.

Global menu

In 2006, the partners opened Ten Titas, whose concept centered on 10 aunts living overseas, sharing their version of Filipino recipes using foreign ingredients. The Global Pinoy menu features
Toblerone Champorado, Fettuncini Pancit Luglog and Osso Buco Kaldereta. Hearing of Agustin’s reputation, Ayala Land offered Smairu, another Japanese-inspired restaurant at the fastfood.

Agustin and his partners went on food trips to Tokyo, for ideas. Eventually, a space at Greenbelt 5 was offered. John and Yoko, another East-West restaurant, has been meriting good reviews especially with its Japanese paella, blow-torched pizza and wagyu gyoza.

Early this year, Agustin’s partners treated him to a New York trip as birthday gift. They spent three weeks, trying out the best Italian-American restaurants. At Greenbelt 3, the partners set up Marciano’s. The design was done by architects Cathy Saldaña and Alan Casas, inspired by the Italian-American restaurants in Chelsea and Soho.

Salad-proud

Agustin is proud of the salads, among them Marciano’s signature—a medley of greens, figs, pears, asiago, which is drizzled with honey and balsamic vinegar. After a bite of the crispy fried parmesan crust of the Bloomingdales’ Artichokes, one can enjoy the creamy vegetables. Breakfast at Tifanny’s is Italian bacon, poached egg and Porcino with Zabagliane dressing. For the carb lovers, there are the Lasagna Trump Tower, which is a cylinder of pulled pork with tomato sauce; and Bendel’s Lobster Sweet Corn Risotto with Pumpkin Sauce. The fluffy cannoli was a recipe from a chef at Gramercy Park Hotel. Pork Pavarotti is a rich dish, which takes eight hours to prepare.

Asked why Agustin is bullish about restaurants in tough times, he replied. “Business is doing very well, so you invest it.”

Says Laudico on their partnership: “Marvin inspires and initiates. He’s full of energy. Raymund is the organizer and I do the day-to-day operations”

Agustin’s idol is Danny Meier, a proponent of enhancing the customer’s experience in the restaurant—from the details to the service and surpassing people’s expectations. The actor shares his experience as a waiter with his staffers. When a diner raises the hand to beckon a waiter, to him that’s bad service. He insists on solicitious attention to customers because even if they have option to stay at home, they instead made the effort to dine out.

Balance, precision

With all the food tasting, Agustin keeps trim with his gym workout and archery training, his latest passion. He works out at the 18 meter range at his home. Coach Choi Won Tae keeps him on a strict workout regimen. He does a mean 240-lbs leg press, 50-kilo bench press and 70 kilos on the squat machine.

Says RP archery team captain Kit Cojuangco: “Marvin’s got real potential. Great attitude, great work ethic and is a fast learner.”

“In archery, you need balance, timing, precision and rhythm.” To him these are the elements necessary to succeed in the sport, as well as in life.

He’s aiming for the Olympics 2012 and even dreaming of getting a gold medal. “I’m a fan of the book, “The Alchemist;” it says “Ask and the universe shall conspire.” He also quotes “The Secret” in saying, “Claim what is yours.”

Agustin says he’s singleminded in his goals and won’t stop until he achieves them. He does everything with happiness. “Work is not work, but a playground for me.”