Amado and Margarita Forés reveal the journey behind their success in the Philippine culinary scene.

 Margarita Forés’s lasting impact on the Philippine culinary scene is now being carried forward by her son, Amado, who shares her passion for food and deep respect for tradition and heritage.

Jorge Amado Forés, nephew of a former Philippine senator, initially pursued political science at the College of the Holy Cross in Worcester, Massachusetts, possibly following a path into politics. However, as his mother, the award-winning chef Margarita Forés, reflects, “The wind did not blow Mar’s way, and Amado did not get a chance to build a career in government.”

Yet, beyond political influence, the bond between mother and son proved stronger, leading Amado toward a different passion—food. His journey into the culinary world unfolded gradually through three pivotal moments.

First, after graduating, he worked at Jeepney, a Filipino restaurant in New York, where he was deeply involved in daily operations. “There, I discovered my passion,” he recalls.

The second turning point came during a trip to Puerto Galera with his uncle Oye of Mamou restaurant and cousin Raul. Oye’s remark—“If this Italian guy can do fresh pasta all the way out here, you guys can do even more in Manila!”—left a lasting impression on Amado.

But the final push came from a long-awaited trip to Italy with his mother. “He always told me we had never traveled together, just the two of us,” Margarita shares. In 2018, Amado planned their itinerary, taking them through Rome and Emilia-Romagna in search of the best versions of classic Italian dishes.

“That’s when I knew—I wanted to open a restaurant that would serve our take on traditional Italian cuisine,” Amado says.

Returning home, he made his decision clear. “Mum, I think after that trip, I want to open my own Italian restaurant,” he told Margarita. Two years later, in 2020, a mano was born.