We’re The Entree.Pinays - a group of food-loving entrepreneurial Filipinas in Melbourne, working together to bring authentic Filipino cuisine to the hearts and tastebuds of Aussie diners.
Meet the team below.
Co-founder, Marketing & Partnerships Lead
Fides is an independent business consultant, recently venturing on her own as Fides & Associates after 15 years at City of Melbourne. She sits on the Victorian Government Small Business Ministerial Council and brings this wealth of skill, industry connections and ideas to her role as The Entree.Pinays’ co-founder and marketing and partnerships lead.
Fides was born in the Philippines, and her parents and older sister migrated to Australia in 1982. Her family are from the province of Pampanga and Bataan, on the main island of Luzon.
Fides’ love of good food extends to her curiosity of mastering kapampangan style home cooking for her family.
Co-founder + Culinary Curator
Grace Guinto is chief baking officer and owner of Sweet Cora, a small business inspired by the food of her beloved late mother, specialising in Aussie and American bakes with a Filipino twist.
Grace is one of The Entree.Pinays’ culinary curators (a fancy title for someone who likes to eat), and works alongside Kristina in exploring Melbourne’s Filipino food scene, and making sweet and savoury Filipino treats to sell at local community markets.
Grace was born in the Philippines in the province of Bataan, before migrating to Australia as a one year old with her parents. Her dream is to open up a café to showcase her Sweet Cora signature treats alongside what Melburnians love most – coffee.
Felis is an architectural draftsperson by trade, and Filipino foodie by nature. She is instrumental in our group logistics, as well as forming connections with other creative and culinary collaborators for The Entree.Pinays.
Migrating to Australia in 1987, Felis’ parents are from Negros Occidental, the northwestern half of the large island of Negros in the Philippines. Though born and bred in Manila, Felis considers Negros to be her home.
For special occasions, Felis loves to prepare a kamayan feast. Kamayan is the Tagalog word meaning ‘by hand’, and includes a variety of Filipino dishes, grilled meats and vegetables, rice, salads served on banana leaf - all eaten by hand.
Kristina brings valuable hospitality industry experience from her work as a cook, and greatly influences how we can showcase Filipino cuisine at our events.
Born in Sydney, Kristina’s strong agricultural background took root in her family’s move to a grape and citrus farm at age 7, before migrating to Melbourne at 15. Her mother is from Misamis Occidental in Mindanao, and her father is Hungarian.
Like any great Filipino celebration, the events Kristina caters for almost always feature her lumpia shanghai (spring rolls) with a chilli sawsawan (sauce), made exactly as her mum taught her, which was the very first thing she learned how to cook, observing and assisting in the preparation from the age of six.
Sandra Tan is a freelance writer and content strategist, acting as media consultant for The Entree.Pinays.
Born in Melbourne, Sandra’s family migrated to Australia in the 1980s from Cagayan De Oro, Mindanao, leaving a handful of successful and fondly-remembered restaurants and hospitality venues behind.
Sandra has been transitioning into a mostly plant-based diet and likes to experiment with healthier ways to enjoy Filipino food. She recently tried Astig Vegan’s recipe for vegan longganisa, pairing it with garlic rice, scrambled tofu, tomatoes and atsara to make a vegan longsilog for her mum. It was a big hit!
Photographer and Visual Designer
Currently based in Melbourne, Maysie has been a visual designer for more than six years. Her career began at a publishing company in the Philippines, her work encompassed branding, event styling and social media marketing, honing her skills in art direction on two magazine titles.
While Maysie grew up in Manila, she was born in Masbate, an island located southern part of Bicol, roughly at the centre of the Philippines’ archipelago. Maysie always returns here to recuperate from the busy Manila streets.
Aside from all the fresh seafood you can eat in the province, Maysie will always love to go “manginhas” with her family. In the Southern Philippines, “manginhas” means gathering seafood (mostly seashells and seaweeds) on tidal flats using bare hands. The fresh seafood is boiled in water with lemongrass, and that’s it!
She continues her creative practice as a freelance visual designer, and contributes her many wonderful talents and energy to her new role with The Entree.Pinays. Maysie makes us look good!