Aside from its religious roots, Christmas is one of the most well-loved seasons in the world for the joy and festivity it brings. GMA actor and entrepreneur Ken Chan is bringing the Christmas feels all year round with his latest business venture – Café Claus. Last December 27, the café officially opened its doors to the public.
Upon entrance, customers are welcomed by lovely Christmas decorations, with some coming from Ken Chan’s home. The menu items are named after things related to the Yuletide season and a lot of the decorative pieces hold memories from the actor’s travels. The business, after all, is something close to Ken’s heart.
“The area is very memorable to me,” Ken explained that the café’s location is where he spent his childhood. Joining him in this personal journey are his business partners, fellow actor Ryan Kolton (President) and brother Mark Chan (Chief Operating Officer).
The partnership is valuable as this is Ken’s first venture into the restaurant business. The 28-year old Kapuso rater first got his feet wet as an entrepreneur when he opened gasoline stations and a wellness line.
Strategy and careful planning seem to be the key in Ken’s team as they are gearing up for expansion soon. Ken shared, “We are opening another branch at Promenade in Greenhills in January and then another one in Eastwood in March.”
“We are opening a branch in La Union, Antipolo, and then in Tagaytay,” Ryan added. Team Café Claus takes pride in what the business has to offer — appealing to hearts and not just the taste buds.
“It’s Christmas every single day,” Ryan described the Café Claus experience. “But it’s deeper than that. It comes to the idea that every day, no matter what happens outside, no matter how down you feel, whenever you come to our doors, this is your home away from home. If there is one thing that you can take away, this is your family-first type home to come back to and reconnect to all the things that made your life and home beautiful.
The foreign actor who fell in love with the Philippines also emphasized how deeply personal the restaurant items are. He beamingly added, “The food we are serving here has an individual story. From puto bumbong, to the soup, to the roasted chicken. Some of the items in our hot kitchen are heirloom recipes. Some are the dishes we grew up eating, some are dishes that remind Ken of his childhood. Everything is from the family.”
Photos taken by Anj Sampayan