Today we’d like to introduce you to Henry Pineda.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m a first-generation American, born in LA and moved to Anaheim around age six. My heritage is a blend of two vibrant cultures: my dad, originating from Guatemala but raised in LA, and my mom, hailing from the Philippines, who moved to America in her early 20s. This multicultural background has significantly influenced both my personal life and my culinary journey, infusing a unique blend of influences into everything I do.
I got into cooking as a kid when my dad, who worked the graveyard shift, encouraged me to learn if I wanted something more than cereal. Starting with microwaved eggs, I began experimenting, adding different ingredients to make omelets and scrambles. This early start, driven by necessity and creativity, was my first step into the culinary world. From there, my passion for cooking grew, leading to where I am today – blending traditional flavors with my own innovative twists inspired by my family’s roots in the Philippines and Guatemala and my early experiments in the kitchen.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road. The biggest struggle was the fire in 2020 that destroyed our first restaurant. That moment nearly pushed me out of the restaurant industry. It was tough seeing everything we built up in flames. Our literal dreams, blood, sweat, and tears just burning. Those feelings, in the moment, were so hard to process. After everything settled we turned to faith and family for support during this time, which was a period of reflection and decision-making about our future in the culinary world.
Apart from the devastating fire in 2020 that destroyed our first restaurant, a significant struggle for us was the constant absence from family events due to the demands of the restaurant. Those early years were about laying a foundation, often at the cost of missing important family moments. However, as we’ve grown, we’ve been able to balance work and family better, attending almost every event now.
Navigating through COVID added another layer of complexity, testing our resilience in an already challenging industry. Despite these hurdles, we’ve stayed strong. Despite these challenges, we’ve persevered, focusing on rebuilding and continuing our journey in the restaurant industry.
Alright, so let’s switch gears a bit and talk business. What should we know?
Our business encompasses three unique culinary concepts: Lolas By MFK, Pacitas by MFK, and MFK by Aysee. Lolas By MFK is renowned for its fusion of classic Filipino breakfast and American dinner favorites, served in a brunch-style setting with a Filipino twist. Pacitas by MFK focuses on traditional Filipino cuisine, enriched with local influences for a more authentic flavor. MFK by Aysee, a quick-service concept, specializes in Filipino BBQ and beloved classics like crispy pork lechon, known for its versatility in dishes like Tots topped with various Filipino flavors.
What sets our establishments apart is our commitment to innovative dining, where we blend traditional Filipino cuisine with a variety of cultural influences, creating a unique and diverse culinary experience. We’re proud of maintaining authenticity while also pushing the boundaries of traditional Filipino cooking.
Our goal is to provide our customers with not just a meal but an experience that celebrates Filipino culture and its rich culinary heritage. We want our readers to know that when they visit any of our establishments, they’re in for a treat that’s both familiar in flavor but novel in presentation and style.
And were just getting started 🙂
Is there something surprising that you feel even people who know you might not know about?
A surprising aspect about our Filipino restaurants and brands is the expectation versus reality of our cultural representation. People often assume everything we create is distinctly Filipino, but in truth, our background is incredibly diverse. What makes our creations ‘Filipino’ is not just the cuisine or the themes but the people behind them – and sometimes, they might not even be Filipino! This mix reflects a broader perspective, where the essence of our Filipino identity is expressed through a variety of influences and interpretations.
Contact Info:
- Website: https://linktr.ee/onree
- Instagram: https://www.instagram.com/on.ree/ https://www.instagram.com/Lolas_mfk/ https://www.instagram.com/PACITAS.MFK/ https://www.instagram.com/MFK_AYSEE/
- Facebook: https://www.facebook.com/lolasmfk https://www.facebook.com/MFKAysee/
- Twitter: https://x.com/henrypineda
Image Credits
Niyaz Pirani Brian Feinzimer Arjay Bernadino Christine Wahine Krystal Moon
