So here’s the secret to our special sauce.

The Origin Story

In 2003, he was part of the pioneering team that redefined what a Filipino restaurant could be — creative, confident, and world-class.

Since then, he’s helped:
A couple retire from their day jobs to open an Italian–Pampageno restaurant.
A client obsessed with telenovelas create a Latin concept full of drama and passion.
A Singaporean investor called him “the Don Draper of the hotel and restaurant biz.”

That man is Cyrus Cruz — our founder, and the driving force behind Food Agency.

The Early Years

Cyrus is a Filipino-American restaurant consultant who geeks out on the details that make hospitality work. He can sit in a new restaurant for an hour — quietly observing the waiter, the plating, the guest flow — and walk out knowing if that business will thrive.

He studied Sociology at the University of Oregon, but his true education began at Chateau 1771 Group, where he handled six restaurant and hotel brands at once. That experience shaped his understanding of every layer of the business — from kitchen workflow to financial strategy — and became the foundation of his consulting approach.

“The Chateau 1771 years were my real MBA — no classroom could teach what those kitchens did.”

The Turning Point

He realized chefs and restaurateurs needed more than a marketing plan — they needed a partner who understood both numbers and nuance.

So in 2009, he took a leap and started consulting independently.
Ten years later, he had launched over 100 restaurants across the Philippines — from Vigan to Bohol, Quezon City to BGC, even Fil-Am concepts in the U.S.

The Legacy (and What’s Next)

Never one to stop learning, Cyrus later pursued advanced certifications in Food Business Innovation at Le Cordon Bleu, and in Hotel and Restaurant Management at Stanmore University in the UK — further sharpening his expertise in global F&B systems, sustainability, and hospitality innovation.

Today, Cyrus leads Food Agency, a Manila-based hospitality consultancy team known for turning food ideas into full-blown dining experiences.

“Our work is driven by purpose — to elevate dining experiences with authenticity and strategy.”
— Cyrus Cruz, Founder, Food Agency

One of their proudest moments: Esmeralda Kitchen, recognized in the MICHELIN Guide 2026 — a milestone proving that Filipino creativity and hospitality deserve a place on the global stage.

Current and Former Clients from 2003-Present in Alphabetical Order:

Ala Fiesta (Filipino Buffet)

Arlene’s Catering (Catering Company)

Avocadoria (Dessert, Franchise Model)

Bavaria Beer (Holland Beer)

Best Western Plus Palawan (4 Star Business Hotel)

Best Western Plus Bohol (4 Star Resort)

Betwixt (Sandiwches)

Bistro United (Modern Filipino Cuisine)

Boshi Ichiban (Japanese Restaurant)

Brunch Bureau (Cafe)

Cafe 1771 (No Borders Cuisine)

Cafe Enye (Spanish Colonial Cuisine)

California Steak (American Cuisine)

Casa Roces (Heritage Filipino Cuisine)

C Italia (Italian Cuisine)

Chaplin (Israeli Cuisine)

Chateau 1771 (French No Borders Cuisine)

Chef’s Table by Chef Bruce Lim (Modern Filipino Cuisine)

CzaCza (Baked Goods)

Czarina’s (Filipino Cuisine)

Early Bird (All-Day Breakfast)

Eataewon (Korean Cuisine)

Elias Wicked Ales & Brewery (Handcrafted Beer and Filipino Cuisine)

Eskaya Resort (5 Star Boutique Luxury Resort)

Esmeralda (Filipino Cuisine) Michelin Guide 2026

Estheritas (Bakery)

Falafel Yo! (Israeli Cuisine)

Ginza Group (Japanese Cuisine)

Good Neighbor (Rostery and Eatery)

Goto Box (Pinoy Fast Food)

Gringo (Latin American Cuisine)

Handaan (Caviteno Filipino Cuisine)

Honeybon (Bakeshop)

Hue Hotel (4 Star Hotel)

Hotel Pontefino (5 Star Boutique Hotel)

Hydro (Superclub)

Kas & Poly (No Borders Mediterranean)

Kitchen Garten (Cloud Kitchen)

Kitchitora (Japanese Ramen Cuisine)

Kriegers (European Deli)

Lemon Tree Cafe (Cafe)

Lima Park Hotel, Lipa Batangas

Little Big Bowl (Modern Filipino Cuisine)

Magnolia San Miguel Group (Ice Creamery)

Mamma Mia (Italian Cuisine)

Many Hats (Coffee Shop)

Mercado de Lago (Food Hall)

Meet Fresh (Taiwanese Cuisine)

Metro Vigan (Ilocano Cuisine)

Menya (Japanese Ramen Cuisine)

Mobikon (Singaporean-based Restaurant CRM App)

Mondo (California-Based FilAm Cuisine)

Nandana Resort Boracay (4 Star Resort)

NIU, (Luxury Buffet)

NOSH (Seasonal Cuisine)

One Tagaytay Place (3 Star Hotel)

Parmigiano (Italian Cuisine)

Parmisanos (Pampangeno-Italian Cuisine)

Peri-Peri Chicken (Piripiri Chicken)

Plum (Pan-Asian Cuisine)

Portico 1771, (Italian No Borders Cuisine)

Potato Corner Group (Business Innovations)

Project Pie (Italian Cuisine)

Public House (Co-Working Kitchen)

Pumpkin Catering (Catering Company)

Qui Pan Asian Brasserie (Filipino - Pan Asian Cuisine)

Razon’s by Glenn (Filipino Cuisine)

RYU (Japanese Cuisine)

Sam Sam Chikin (Korean Cuisine)

Sala Greenhills (Thai Cuisine)

Sentro 1771, (Modern Filipino)

Sicilian Roast (Italian Cuisine)

Sidebar (Gastro Bar)

Tatatito (Filipino Cuisine)

The Coffee Academics Hong Kong (Speciality Coffee & Brunch Cuisine)

The Coze Cafe (Breakfast to Bar)

The Cravings Group (Culinary School & Restaurant)

The Old Spaghetti House, (Comfort Food)

The Roast Beef Counter (American Kiosk)

The Round Table (Catering Company)

Tokyo Bubble Tea (Japanese Cuisine)

Tokyo Iced Cafe (Japanese Cuisine)

Toni & Sergio (Italian Cuisine)

Vikings, (Luxury Buffet)

Wafu (Japanese Cuisine)

Winebar 1771 (Wine & Tasting Room)

Wine Club (Wine & Tasting Room)

Wham Burger, (Gourmet Burgers)

Yen (Chinese Cuisine)

Yuca (Latin American Cuisine)

Zark’s (Masa)

So here’s the secret to our special sauce.

The Origin Story

In 2003, he was part of the pioneering team that redefined what a Filipino restaurant could be — creative, confident, and world-class.

Since then, he’s helped:
A couple retire from their day jobs to open an Italian–Pampageno restaurant.
A client obsessed with telenovelas create a Latin concept full of drama and passion.
A Singaporean investor called him “the Don Draper of the hotel and restaurant biz.”

That man is Cyrus Cruz — our founder, and the driving force behind Food Agency.

The Early Years

Cyrus is a Filipino-American restaurant consultant who geeks out on the details that make hospitality work. He can sit in a new restaurant for an hour — quietly observing the waiter, the plating, the guest flow — and walk out knowing if that business will thrive.

“The Chateau 1771 years were my real MBA — no classroom could teach what those kitchens did.”

The Turning Point

He realized chefs and restaurateurs needed more than a marketing plan — they needed a partner who understood both numbers and nuance.

So in 2009, he took a leap and started consulting independently.
Ten years later, he had launched over 100 restaurants across the Philippines — from Vigan to Bohol, Quezon City to BGC, even Fil-Am concepts in the U.S.

The Legacy (and What’s Next)

Never one to stop learning, Cyrus later pursued advanced certifications in Food Business Innovation at Le Cordon Bleu, and in Hotel and Restaurant Management at Stanmore University in the UK — further sharpening his expertise in global F&B systems, sustainability, and hospitality innovation.

Today, Cyrus leads Food Agency, a Manila-based hospitality consultancy team known for turning food ideas into full-blown dining experiences.

“Our work is driven by purpose — to elevate dining experiences with authenticity and strategy.”
— Cyrus Cruz, Founder, Food Agency

One of their proudest moments: Esmeralda Kitchen, recognized in the MICHELIN Guide 2026 — a milestone proving that Filipino creativity and hospitality deserve a place on the global stage.

Current and Former Clients from 2003-Present in Alphabetical Order:

cy@foodagency.ph

+63 917 527 0337

So here’s the secret to our special sauce.

The Origin Story

In 2003, he was part of the pioneering team that redefined what a Filipino restaurant could be — creative, confident, and world-class.

Since then, he’s helped: A couple retire from their day jobs to open an Italian–Pampageno restaurant. A client obsessed with telenovelas create a Latin concept full of drama and passion. A Singaporean investor called him “the Don Draper of the hotel and restaurant biz.”

That man is Cyrus Cruz — our founder, and the driving force behind Food Agency.

The Early Years

Cyrus is a Filipino-American restaurant consultant who geeks out on the details that make hospitality work. He can sit in a new restaurant for an hour — quietly observing the waiter, the plating, the guest flow — and walk out knowing if that business will thrive.

“The Chateau 1771 years were my real MBA — no classroom could teach what those kitchens did.”

The Turning Point

He realized chefs and restaurateurs needed more than a marketing plan — they needed a partner who understood both numbers and nuance.

So in 2009, he took a leap and started consulting independently. Ten years later, he had launched over 100 restaurants across the Philippines — from Vigan to Bohol, Quezon City to BGC, even Fil-Am concepts in the U.S.

The Legacy (and What’s Next)

Never one to stop learning, Cyrus later pursued advanced certifications in Food Business Innovation at Le Cordon Bleu, and in Hotel and Restaurant Management at Stanmore University in the UK — further sharpening his expertise in global F&B systems, sustainability, and hospitality innovation.

Today, Cyrus leads Food Agency, a Manila-based hospitality consultancy team known for turning food ideas into full-blown dining experiences.

“Our work is driven by purpose — to elevate dining experiences with authenticity and strategy.” — Cyrus Cruz, Founder, Food Agency

One of their proudest moments: Esmeralda Kitchen, recognized in the MICHELIN Guide 2026 — a milestone proving that Filipino creativity and hospitality deserve a place on the global stage.

Current and Former Clients from 2003-Present in Alphabetical Order:

cy@foodagency.ph

+63 917 527 0337

Since then, he’s helped:
A couple retire from their day jobs to open an Italian–Pampageno restaurant.
A client obsessed with telenovelas create a Latin concept full of drama and passion.
A Singaporean investor called him “the Don Draper of the hotel and restaurant biz.”

So in 2009, he took a leap and started consulting independently.
Ten years later, he had launched over 100 restaurants across the Philippines — from Vigan to Bohol, Quezon City to BGC, even Fil-Am concepts in the U.S.

“Our work is driven by purpose — to elevate dining experiences with authenticity and strategy.”
— Cyrus Cruz, Founder, Food Agency