Chef Junjun de Ocampo at Vintage at The Hub

Vintage at The Hub at Greenfield District in Mandaluyong City is fast becoming the favorite after-work chill spot with its cold beer, wine list, relaxing music and fun chow.

The place was envisioned by chef Junjun De Ocampo from the time he and his business partners Nicky Camcam and Rolly Romero were first planning to open such a venue.

“We listen and feel the vibe of our guests, appreciating their comments and suggestions, to give us a better understanding of what they really want and what it is they are looking for,” De Ocampo said.

“The tight and loud environment is now becoming a point of consideration thus well-ventilated spaces, with a more relaxed atmosphere for more intimate gatherings are becoming a rising demand."

De Ocampo and his partners decided to offer the market the best of both worlds.

“Blackwood still offers the classic bar scene with our retro '80s pop music and rockin’ atmosphere,” he pointed out. “Then Vintage, meanwhile, is another option next door with retro '80s crossover jazz in a more chill and relaxed setting.”

Vintage is not the first restaurant that De Ocampo ventured in, having been in the industry for more than 30 years.

“When the opportunity came to open my own, I partnered with the friends who I trust the most and who will join me in this venture,” he said. “It hasn’t been easy, every restaurant entrepreneur knows the challenges that goes with the territory.

“After a few of unsuccessful attempts, I think we already have the right formula and direction for the kind of restaurant we want to have and operate.”

In the beginning, the partners wanted to do and explore so many ideas. “That exercise resulted in learning the grueling entrepreneurial ropes, since we’re no longer in the safe cradle of employment and made us realize who we really are as restaurateurs.”

Planning and conceptualizing the diverse menu that Vintage at The Hub offers both for happy hour and dinner crowd was undoubtedly challenging.

“We offer a lot of local dishes because we are proud of our local heritage,” De Ocampo assured. “Trust me, when you’re enjoying Blackwood’s local draft beer, nothing beats the goat sisig or grilled pork dinakdakan or freshly popped chicharon as bar chow.

“We all love to eat and drink and I mean eat and drink (laughed). We also love to host and entertain friends. So, we told ourselves, if this was our home, how would we turn our customers into guests? Give them what they want and what they deserve.

“We chose the atmosphere that best reflects our characters, developed food that we feel would go well with the beverages and play the music that encompasses the mood we all love to be in. In other words, make it a happy place. A place every guest can somehow also call as their own.”

Thankfully, enticing or attracting new customers to patronize the restaurant is not too hard for the partners.

“Blackwood, as a brand, has been around for 14 years already, while Vintage is about to blow its first candle already in a couple of months,” said chef De Ocampo. Yes, time does fly.

“We can proudly say that through the years, we did not just grow older with our colleagues but we also grew older with our regular guests. The restaurant has matured and so has the concept.

“It has grown together with the people who make the concept a whole and complete restaurant. It’s a living concept.”

Blackwood opened in 2010 and has been through highs and lows, especially during the challenging months of the pandemic.

“The experience we learned made us stronger as a team and more united as a family,” De Ocampo said. “It made us reflect on what’s important in this business and also made us react faster on what needs to be done to survive in the new normal.

“It’s never easy, but as long as we are humble enough to see and accept our limitations, then it will help guide us on how we can tap our potential in doing the things we love the most.

“Yes, we love what we do. So managing two restaurants is fun and we are enjoying every minute of it. Blackwood offers global comfort food. To completely enjoy the bar scene, we believe that food should totally complement the beverage.”

De Ocampo travels for work. “My wife and our children are my best travel buddies,” he said. “Our itinerary usually revolves around food. Restaurant choices are not just about how many stars they have on their doors.

“We research on the destination’s food culture and history. We try to learn from the locals and appreciate the work they do to produce such gastronomic delights. We were in the United Kingdom last month.

“My most memorable restaurant visits came down to two places. St. John in Smithfield by Fergus Henderson was humbling and inspiring. The market fresh ingredients they used and traditional British cooking techniques really hit the core of my soul.

“The second one is what the locals call a ‘greasy spoon’ or a neighborhood diner. I would even take solo trips there for my morning fix of eggs, bangers, beans, grilled mushrooms and tomatoes, plus the irresistible blood sausage (aka The Full English).

“There, I was surrounded by locals who live and work in the area. It may sound too simple, but to me, the simple dishes are the ones that are already sometimes either neglected or even forgotten. For my almost daily morning meals at the Queen’s Head in Lambeth, London, you will not be forgotten.”

Not surprisingly, De Ocampo grew up in his family’s kitchen, his favorite place in his parent’s home.

“I learned how ingredients tasted raw then watched and learned the rudiments of our local cuisine,” he recalled. “I explored other careers and even considered joining the military at one point. But somehow, the kitchen always had its way to pull me towards its direction.”

De Ocampo was a sophomore in UP Diliman taking up BS Home Economics when the doors opened for him to work in the restaurant industry.

“My family and I just had lunch at the newly opened Tamarind Grill in Tomas Morato and I was amazed watching the owner and chef work through his way around the open kitchen and elegant dining room,” he shared.

“When we got home, I told my parents that I want to work for that chef as an apprentice. They granted my wish and 30 minutes later, I was back in the restaurant asking for an opportunity to be mentored by the owner/chef himself.”

He had no salary, just tons of work experience and countless hours in the kitchen. “As a kitchen helper, they made the dishwasher my boss,” he said. “I had to learn everything by understanding how each person in the restaurant plays an integral part of the operations.

“Three years later, after college, I had the opportunity to enroll at The Culinary Institute of America in New York. I came back after graduation and dedicated myself to working locally and proving that we can still make our dreams come true in our own country.”

He admirably juggles his time between work and home. “I don’t believe in the term ‘killing time’,” he said. “Time is such an important aspect of our life and I make sure I always make the most out of it.

“I work when I need to and I make sure to be with family also as much as possible. That way, no time is wasted. I’m grateful for the blessings and I enjoy them with every second I’ve got.”

De Ocampo insisted there is no “unwinding time” for him. “I really enjoy what I do at work and I love my family time very much,” he said. “However long or short, I spend my time on something. I make sure I do it with love and sincerity. That’s why at the end of the day, I’m happy.”