Given the length and breadth of his contributions to the Philippine restaurant industry, it would not be a stretch to call Raymund Magdaluyo quietly influential.
He built his reputation not through a signature dish or culinary philosophy, but through his ability to read the pulse of the dining market and create restaurant concepts that resonate with them. And to think that being a restaurateur wasn’t even part of the plan.
How Raymund Magdaluyo Traded a Career in Economics for a Restaurant Empire
Magdaluyo imagined a very different career for himself. An economics graduate in 1995, he had originally set his sights on further education and development work. He was particularly drawn to economics, dreaming of pursuing a PhD abroad and eventually joining institutions like the World Bank.
By the late 1990s, he was teaching economics and development at Ateneo de Manila University and holding classes at Thames International School. At the time, the plan remained the same: go abroad, earn a doctorate, and pursue a career in development. But the call of the kitchen intervened.
In 1998, his mother opened Red Crab Alimango House in Clark, Pampanga. Raymund initially had little involvement in the venture. But a business opportunity presented itself. Malate emerged as one of Manila’s busiest nightlife districts then and a space opened up, right beside the hip and happening Tia Maria’s in Remedios Circle. He took it. And that decision would inevitably change the course of his career.
By the early 2000s, he had become deeply immersed in the restaurant industry, gradually extending his credentials to include many other brands—from Red Crab Malate, he also launched Blackbeard’s Seafood Island, ClawDaddy Crab House & American Grill, and Crustasia Asian Bistro, among other seafood concepts.
As his confidence grew, he got into partnerships other than family and made his portfolio more diverse—SumoSam, John and Yoko, Mr. Kurosawa, New Orleans Bourbon Steaks and Oysters, Marciano’s, Heaven ’n Eggs, and Wolfgang’s Steakhouse Philippines. And that’s not even half of it.
The promising economist never quite made it to the World Bank, but, as fate would have it, he ended up building an institution of his own.
For Raymund Magdaluyo, Success Begins With Family
He may be known for building restaurant brands, but Raymund Magdaluyo’s proudest role is the one he plays at home. His good friend Marvin Agustin can attest to this.
With a restaurant (Oyster Boy) and certificate from ISCAHM under his belt, Agustin was itching to open his very own food concept. The original plan was to do restaurant consulting, with friend Ricky Laudico. But after sitting down with Magdaluyo, who was introduced through a mutual connection, they ended up being business partners instead. Thus, SumoSam was born, and then later on, Wolfgang Steakhouse.
Their business relationship evolved to a deeper friendship as Agustin eventually saw a mentor and sounding board in Magdaluyo. “It may seem like I’m friends with a lot of people,” Marvin says, “but there are only a few [people] that I really hang out with. Raymund is one of them.”
He adds, “Whenever I feel like I’m losing perspective, we sit down and talk. Afterwards, I feel refreshed again. And whenever I disappear for two or three weeks, he’ll check on me,” Agustin says. “And I do the same for him.”
Beyond business, what Agustin admires most about Raymund is his devotion to his family. There is perhaps only one thing that can pull him away from work and that is his kids.
“He loves his restaurants, but the only people who can make him stop working are his kids,” Agustin says. “His time with them is precious.”
To his kids, he advices, “Don’t hyper-specialize.”
While he believes there is value in pursuing any profession wholeheartedly, he also sees hospitality as a unique opportunity—one that can exist alongside almost any career path.
“You can be in whatever field you want. But hospitality is always an opportunity for everybody. It can be a different career or something you do parallel to what you’re already doing.”
It’s a belief drawn directly from his own unconventional journey. And from the way things are running, it’s definitely not a bad one to take.
Frequently Asked Questions
Raymund Magdaluyo is a Filipino restaurateur behind numerous restaurant concepts in the Philippines, including Red Crab, Seafood Island, SumoSam, Wolfgang’s Steakhouse Philippines, Heaven ‘n Eggs, Marciano’s, and more.
He graduated with a degree in Economics in 1995 and initially planned to pursue a PhD abroad and work in development institutions such as the World Bank.
His entry into the industry began when his family opened Red Crab Alimango House in Pampanga. He later seized an opportunity to open a Red Crab branch in Malate, which ultimately changed the trajectory of his career.
Throughout his career, Magdaluyo has been involved in brands such as Red Crab, Seafood Island, ClawDaddy Crab House & American Grill, Crustasia Asian Bistro, SumoSam, John and Yoko, Mr. Kurosawa, Marciano’s, Heaven ‘n Eggs, and Wolfgang’s Steakhouse Philippines.
The two were introduced through a mutual connection while Marvin Agustin was exploring restaurant opportunities. Their partnership eventually led to the creation of SumoSam and later Wolfgang’s Steakhouse Philippines.
Beyond his business accomplishments, Agustin admires Magdaluyo’s devotion to his family, describing him as someone whose children always come before work.
He encourages them not to hyper-specialize and to remain open to opportunities, believing that hospitality can complement almost any career path.
He sees hospitality as a versatile industry that can coexist with other professions, offering opportunities for entrepreneurship, creativity, and personal growth regardless of one’s primary career.
Over several decades, he has helped launch and grow some of the country’s most recognizable restaurant brands, shaping the way Filipinos dine and experience restaurant culture.
Despite his success as a restaurateur, Magdaluyo considers being a father and spending time with his family his most important responsibility.
