Help out the Tuloy Sa Don
Bosco Foundation while
dining on delicious Italian
cuisine! Every time you
order a dish from Amici’s
newest menu, P10 is
donated to the foundation.For JM, it’s simply gratitude.
“Sa Tuloy pa lang, tinutulungan
na nila kami. ‘Yun ‘ yung naging
sukli ko sa kanila, maging loyal.”COOKING UP A STORM
The “new” Amici still finds ways
to pay homage to its roots, and
Tuloy now receives a portion
of the sales of new dishes byChef Paolo Moran, who honed
his cooking chops working in
the kitchens of restaurants
in Los Angeles, Florence, and
Sicily. Fresh creations like
Meatball Arancini, Creamy
Truffle Rigatoni, and Balsamic
Chicken and Bacon White Pizza
complement Fr. Colombo’s own
entrees, which are faithfully
reproduced by the crew. “I work
with the people he trained and
I use elements that he used. It’s
always nice to go back to them,”
he says.CHANGE OF PLANS
Years ago, the brothers were
living out their dreams in
the US—Philip had a job in
New York’s bustling financial
district, Paolo was in LA, about
to start his culinary career—
when the chance to run Amici
came up. Philip had just turned
30, finished his MBA, and was
looking for something different.
“My dad said, ‘Why don’t you
come home?’ and I said, ‘You
know what? I think I will,’”he says. Paolo, who needed a
year’s worth of experience to
enter the US culinary school of
his choice, was already getting
it from the Italian chefs who
worked as Amici’s consultants.
“I thought, ‘Why do I have to
go to school when I’m already
learning it here for free?’” he
says. Eventually, he too would
fly back to the Philippines and
join the business.MORE THAN JUST A
RESTAURANT
Like Fr. Colombo, who created
his own version of family in
the workers who cooked with
him, the Moran brothers have
found family in the many
employees of Amici’s nine
branches. To maintain theirtight bond and encourage self-
improvement in their staff
members, they engage in a daily
huddle, a morning ritual that
includes prayer, sharing their
thoughts on the chosen Value
of the Week, and reading the
company’s mission and vision.
“We know they won’t be staying
in this job forever, so while
they’re here, we try to help
them become better people,”
says Philip. “We also want them
to value their work, to see it
as a form of prayer. No matter
what they’re doing—whether
it’s cooking, cleaning the floor,
or serving dishes—we remind
them to do it to the best of their
abilities because it’s their way
of serving God.” It’s a reminder
Fr. Colombo would definitely
approve of.HAPPY TO HELP!
Grateful Moments
Chef Paolo proudly displays
a thank you card from the
children of Tuloy.The Amici team teaches kids from Tuloy Foundation and guests how to
make pizza and pasta, keeping its ties with the Don Bosco family strong.cooking students from the
ilip and Paolo Moran work
riendly vibe.