Premia Catering Celebrates Its First Year, Setting a New Bar for Personalized Service

How a homegrown brand redefined event dining in Metro Manila

Premia Catering, the food and events brand founded by Mark and Aina Empremiado with business partner Donovan Dequilla, marks its first anniversary this October 2025. In just one year, the company has grown from an offshoot of the founders’ restaurants Hygge, Tia Diva, and Lihim Café into one of the most dynamic names in catering and events, recognized for its exceptional food, personalized service, and meticulous attention to detail.

The brand’s story began during the pandemic, when the founders looked for ways to bring their restaurants’ food beyond the dining room. They started offering food trays that featured their most popular dishes, including Hygge’s steaks and pastas, Tia Diva’s modern Filipino creations, and Lihim Café’s fusion plates. Those trays soon became the groundwork for what would grow into a full catering service by November 2023.

Expanding from kitchens to celebrations

By October 2024, Premia had officially opened its office and expanded into full-scale event catering, serving corporate clients and several government offices. Its portfolio now includes weddings, birthdays, corporate events, baptisms, and private home gatherings, each created with a focus on personalization and thoughtful design.

“Our goal has always been to go beyond food,” says co-founder Mark. “We want to reflect our clients’ personalities through their menus and create experiences that feel personal.” This philosophy has helped Premia stand out in an increasingly competitive field, where presentation and service hold just as much weight as flavor.

Chef-driven menus that mix creativity and craft

At the heart of Premia’s operations is Executive Chef Mario Santos Jr. (CSC, FSCO, WCSC), who leads menu development alongside Sous Chef Rey Gomez. Together, they strike a balance between creativity and consistency through dishes like slow-roasted Angus beef, miso chicken, truffle risotto, baked ribs, and salmon in garlic-lemon butter. Their signature menus are elevated by interactive food stations such as on-site pasta cooking, customizable taco bars, coffee and slush carts, and pizza stations, all designed to create a more immersive experience for guests.

“Catering isn’t just about serving food,” says Chef Santos. “It’s about being part of people’s milestones such as birthdays, weddings, and launches. We approach each one with the same care and attention it deserves.”

Premia’s steady growth reflects the founders’ deep understanding of hospitality and their agility in responding to a changing market. As clients increasingly seek experiences that feel curated rather than conventional, the brand has established itself as a bridge between restaurant-quality food and large-scale event execution.

A future built on flavor, service, and shared moments

As it moves into its second year, Premia continues to grow while staying true to its founding belief that good food brings people together and creates lasting memories. “For us,” says Aina, “it’s not just about what’s on the table. It’s about being part of moments that matter.”

From its beginnings with simple food trays to its current calendar of back-to-back events across the metro, Premia has built its name on a clear promise: premium service, unforgettable flavors, and a genuine respect for the joy of gathering.

Courtesy Premia Catering