An accomplished chef, restauranteur, and caterer, Happy Ongpauco-Tiu is the proud owner of the
Happy Concept Group, which consists of several restaurants and businesses that she conceptualized. Starting with World Topps and Bento Box, Happy has grown her business with Hawaiian Bar-B-Que, Pamana Restaurant, My Happy Carts Catering Service, I Luv Backyard BBQ joint, and My Happy Carts, a themed food carts venture. She also has The Boutique Bed & Breakfast, a seven-bedroom boutique hotel, and Slim At Home, which is a mobile slimming clinic and spa.
Happy Ongpauco-Tiu and her many hats
Success has never stopped Happy from developing new concepts. This 2018, she plans to widen her reach in the food industry. She shares, “I mainly want to focus on the growth of the company by opening several branches this year. Moreover, I am expanding my private dining business by opening a private events space just for it. I am also branching out into manufacturing frozen products catering to busy moms like me.”
Having been exposed to the food industry at a very young age, Happy is pleased that her love for the culinary arts is shared by her children. A devoted wife and hands-on mom to four children, she tells us how she manages to spend time with her family and her work. “My family always comes first. My children are a big source of my inspiration. After I tend to my family, work follows. My work schedule will always depend on my children’s schedules. On top of that, I also rely on my management team who help me with my daily business routines. Delegation is my secret to my balanced lifestyle,” she says.
With her family as inspiration, entertaining guests at home by organizing parties for special occasions gave her the idea to create tablescapes. She also draws ideas from her travels. Her mindful designs and gastronomic experiences allow her to make unique spreads that her customers admire and thank her for. She advises, “Make sure to use fresh ingredients when cooking your food— nothing beats the flavors of these. For tablescapes, always have a theme and work around it.”