Styling

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Mikee and Sheila Romero’s hospitality goes beyond good food and a fine dining experience

of SharingPleasure

By ANNA ISABEl C. SOBREpEñA • photography ARlu GOMEz

Art direction Gio GaholStyling Roana Capaque

HAir And MAkeup oRlan lopez of emphasis salon

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tHe roMeroS by tHe dining rooM wHere

fAMily regulArly gAtHerS for food

And bonding


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i t was a 15 minute chopper ride away to the upland garden restaurant where Michael and Sheila Romero had extended an invitation for lunch. The weekend was their respite from a full schedule that included meetings till late at night and short trips abroad. Dining on foie gras and roasted duck in a setting replicating a pre-Spanish house was their self-prescribed recompense and necessarily, with preferred company.

Bounty The Romero couple finds pleasure in

sharing their table with others. It is one expression of a generosity rooted in deep gratitude. Industry and fortitude have reaped considerable successes, which besides their assiduity, they attribute to the favors of favorite saints. The chairman and president of two listed corporations recently rang the bell at the Philippine Stock Exchange, the youngest in the history of the bourse. His mining and power corporation Pacifica, Inc. was marking 50 years and, from a broker’s recollection, it was the longest opening bell sounded.

There is nothing forceful in his bearing or the tenor of his voice that would suggest a man in a hurry. It is the resume that belies a consuming drive that has him helming diverse interests in business and sports. He holds two Doctorate degrees in Philosophy in Management and Political Science, numerous awards and has published two art books. While his plate is full, Mikee, as he is known to family and friends, prides himself in being present at all his children’s school meets and events. Watching him around their brood of four establishes the benefits of family priorities. There is an evident connection when he roughhouses with nine year-old Santi or listens attentively to fifth grader Mandy. He beams when talking about the accomplishments of older son

Migz and eldest daughter Milka, who just turned 18. The first born takes after her dad in athletic interests and plays soccer for the school team. “Ever since I was young, my parents exposed me to various sports to find out what I am best at,” the tall, dusky Management Engineering student shares. “I remember my dad teaching me basketball, taekwondo, football, badminton, swimming, flag football. Now it’s polo and pistol shooting.”

The parents also involve the children in their business affairs, exposing them when possible and talking to them about the different enterprises. It has made their sons and daughters conversant in subjects not usual among their age group. They have developed social skills and interact confidently with adult guests who come to their house. Some occasions, Santi will pop out of the kitchen with a key lime tart or a chocolate pastry he baked. The culinary inclination may be an attribution to osmosis. Sheila is a food maven who established a name as a restaurateur. Currently the CEO of the family-owned Oracle Hotel and Residences in Quezon City, she applies 12 years of experience to this latest venture, which has become a venue for entertaining beyond their residence.

theme DiningThe consistent dean’s lister, who

took up a double degree in Applied Economics and Management of Financial Institutions and graduated Cum Laude, chose to pursue a career in the hospitality industry. “I set up Azzurro Bistro Group of Companies in 1999 with three restaurants,” Sheila shares. These were Azzurro Bistro and Wine Bar, specializing in Mediterranean food, Chijmes for Singaporean-Malay dishes and Spargo World Barbeques. “The business allowed me to express my passion for remarkable food. It was my first time to handle a staff of 50 to 60 people. Day-to-day operations involved finance, marketing and PR.”

There were many mental, emotional and physical challenges in handling three establishments with different concepts. By the time she conceived their fourth child, Sheila opted to sell. “My children were growing up and I wanted to have more time with them and relieve myself from the stress,” she says. Her creative energies and entrepreneurial instincts, however, needed release. She subsequently set up a lifestyle store together with her sister, who was an interior designer.

During long vacations in their East Coast home and trips abroad with Mikee, who traveled frequently on business, she would buy things for the store. Her exposure to furniture, wallpaper, fabrics and accessories served her well when they built Oracle in 2008. The mixed


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Mikee weArS HiS own Suit by

paul smith


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SHeilA weArS A pink gown by Rajo lauRel, eArringS by miladay And A cuff by RobeRto Coin


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“My MOM MADE

SuRE I ATE cleaN aNd

HEALTHy FOODS.” THIS

IS A vALuE THAT SHE

aNd MIkee SuBSCRIBE

To IN TheIR owN faMIly

out or the good restaurants to bring us,” she recalls, naming the specialty places where they had Japanese, Chinese and Filipino food. “Sundays were usually seafood lunches. My mom would buy live crabs, oysters, lobsters and fish with inihaw na baboy or kare-kare.” Despite her mother’s lack of kitchen abilities, Sheila always had meals prepared at home for baon packed in a lunch box from grade school to high school. “My mom made sure I ate clean and healthy foods.” This is a value that she and Mikee subscribe to in their own family.

essential ingreDientMikee picks up as if on cue. “Food

is a priority in our household. Our kids eat anything, from simple, ordinary

use property on katipunan avenue is a 72-room business boutique hotel with commercial spaces for different establishments and 68 rooms designed as high-end residences for students. “I personally oversaw the building from its planning stage to the construction,” she says. “I chose the door handles, all the paintings and decided which piece goes to what room.” The Romeros are avid art enthusiasts and have well-known painters like Emmanuel Garribay, Jon Jaylo, Nena Saguil, wire Tuazon among the collection hanging in the public places of the hotel.

Sheila embarked to distinguish Oracle through personalized service. “knowing our guests by name, their favorite breakfast food, how they want their coffee, which is their favorite room, customizing menus to suit their party budget are part of what we do,” she explains. “Security is also a top priority.”

FooD memoryThe restaurant on the fifth floor

allows her to indulge the penchant to create a food experience. “O Bistro & Café serves a wide array of remarkable food,” she enthuses. “We are known to offer succulent imported steaks at really affordable prices.” It is the place where Milka takes her friends. “We usually go out for lunch after class,” the college sophomore says. “We often bond in Oracle since it’s right in front of my school. It becomes like a second home.” The convenience of ordering from the menu, notwithstanding, she prefers to have classmates over at their house. “During weekends, when we have sleepovers, group work or just want to hang out, I like being at home. My parents taught me to be hospitable and welcoming. Our refrigerator is always full of cakes and a variety of meriendas. We have family specialties for dinner such as lengua, chicken with 40 cloves and spicy tinapa pasta,” she enumerates.

Both Mikee and Sheila grew up in loving environs where food was a major part of their life. “Our family loves to feast,” Mikee says. “I am part of a kapampangan clan where everyone knows how to cook, especially the men. My grandfather, Atty. Miguel, cooks with passion the best caldereta, lengua in tomato sauce, pastel, agachonas (snipes),

ducks. you name it; we had the best Spanish-kapampangan cooking while I was growing up.”

He is all praise for his wife’s cooking abilities. “My comfort food is lengua, which Sheila prepares very well. Family favorites which she serves are Chili Crab cooked in the traditional Singaporean style and her Italian stuffed turkey and truffled pasta.”

It would seem ironical that Sheila learned about good food from her mother who didn’t cook at all. “She knew where to buy good food for take

dishes to gourmet fare. Sheila does Italian, Mediterranean, Spanish, Filipino, Chinese, Japanese preparations for breakfast, lunch and dinner. On my end, I make sure we always have fresh fruit and juices. I regularly buy fresh oranges, mangoes, coconut, melon, watermelon, dalandan and apple for daily nourishment.” He continues, “When I fly around the Philippines, I bring back food from the province like lechon and danggit from Cebu, tuna from Davao or lobsters from Aklan.”

Food is not the only centerpiece of the Romero dining table. “Dinner at home has always been family bonding time.” Milka describes, “We drop everything to gather around the dining table, pray and give thanks for the day. Then we update each other about what’s going on in our lives. My siblings and I are excited to tell my parents what happened in school, about our sports and extra-curricular activities. They would talk about their day, as well, the work, business flows and current news. We are open to one another and listen to each other’s ideas.”

This interaction is the operative principle for a good meal, whether among family or with friends. Sheila says, “While food is essential to a dinner party, there are some other things that complete the experience. I believe that great, remarkable food is best enjoyed in the company of family and friends. What matters are interesting conversations and new acquaintances that can blossom to lasting friendships.”

nights oF music anD DanceThere are advantages in owning a

hotel that makes entertaining easier. “I have a whole Food and Beverage team who make it easy for me to throw a party instantly.” Sheila continues, “We have a ballroom that can accommodate 200 guests and a chef that can whip up a feast from Filipino, Spanish, Italian, Japanese or Singaporean-Malay cuisine. I also have an in-house events team that can plan party details easily.” The hotelier takes much pride in their establishment. “I told Mikee that I want to put together all our nicest things, the great experiences we had in our travels and provide world-class service at a really affordable price.”

The personal touch she extends


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“dINNeR aT hoMe haS alwayS beeN faMIly boNdINg TIMe.” MIlka

deScRIbeS, “we dRoP eveRyThINg To gaTheR aRouNd The dININg Table,

PRay aNd gIve ThaNkS foR The day”

MilkA weArS A yellow green gown by kRistel yulo; 18k wHite gold Scorpion brAcelet witH wHite And blAck diAMondS And 18k wHite gold eArringS witH diAMondS botH by robeRto Coin


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Mikee weArS HiS own Suit by eRmeneGildo zeGna


“OuR FAMILy LOvES To feaST,” MIkee

SAyS. “I AM PART OF A kaPaMPaNgaN claN

wheRe eveRyoNe kNowS how To cook, eSPecIally The MeN

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has not gone unnoticed. A blog entry attributed the conveniences of home in the hotel room were the handiwork of a mom, who had the intuitive sense to put the touches that foresaw needs. There are also activities that happen regularly for entertainment and fun. A little known fact is that Mikee loves to dance and Friday has been designated dance night with modern music. Although her husband does not normally have the time to join the sessions, Sheila herself takes to the floor for argentine tango, swing and line dancing to Michael Jackson revival hits. On Thursdays, it is acoustic night for people who like to unwind with house music.

Flavor oF hospitalityWhile it is admittedly more

convenient to bring business associates and the wide circle of people the Romeros circulate with to Oracle, their home is open to friends. “It’s our way of making them feel special,” the compleat hostess says. “At home, we have a family cook in the house who has been with me for 15 years. She is capable of cooking some of the specialties I taught her for our intimate parties. I complement the delicious food with a great, creative presentation to whet the appetite of my guests.”

The enthusiasm is genuine. It is hospitality from the heart, apparent at the unplanned detour to their house. Back from the extended lunch, the route took a turn to their home. Food was set, one serving plate after another. Sweets from a recent trip were brought down from the upstairs bedroom and it was a tasting of different specialties. Green tea was poured from a Chinese teapot, which Mikee quickly had replaced for not being hot enough. The freshly steeped oolong tea arrived momentarily after, along with the lightest ensaimadas. It was then that Santi emerged with his newly baked pastry and offered it confidently to his dad and to all around the table. There were different verdicts on the taste but the unmistakable flavor of delight that went into the preparation of the dessert came through. Something of the spirit nurtured in their home had been mixed into the recipe and his parents were savoring pretty much of what they themselves pass on to family and friends.


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