“As long as people keep eating,” she said, “I’ll keep cooking.”
When your staff are happy, it shows in the food. They serve with a smile, they cook with care. That’s what makes clients come back.”
Quick Questions
What is your biggest fear?
To lose a loved one.
What really makes you angry?
Lies, gossip and complacency.
What motivates you to work hard?
My staff and my family.
What makes you laugh the most?
Funny real stories and sometimes actions of my loved ones.
What would you do if you won the lotto?
Build a beautiful rustic chapel in Tabango and build homes for some settlers, pay my obligations and share with those who need.
If you could share a meal with any individual, living or dead, who would they be?
Mother Teresa and Pope Francis.
What was the last book you read?
Bible CBS version, Genesis and Exodus.
Which celebrity would you like to meet for a cup of coffee?
Peter Tan Chi.
What is the most daring thing you have ever done?
Swam in a deep sea that unknowingly had a strong current.
What is the one thing you will never do again?
Swim in the deep sea that has current, ride any type of roller coaster, or any amusement rides that are high above the ground.
IN a city where storms have tested resilience and rebuilding has become second nature, Marirose Garcia-Veloso stands as an enduring figure of grace and grit.
For over four decades, she has been the driving force behind Tacloban City’s most storied culinary institutions: Village Chefs by Little Green Kitchen (LGK), The Glasshouse by LGK and Huts by LGK. While the name “Little Green Kitchen” sounds modest, it represents a legacy of consistency and an unwavering commitment to quality that has spanned generations.
“Whether my client is rich, middle class, or not, I give them the same attention and importance,” Garcia-Veloso told The Manila Times. “I still prepare menus myself for each one of them.”
Born and raised in Tacloban, Garcia-Veloso’s story is one of quiet perseverance. Long before the success of her restaurant empire, she was a homemaker with a passion for cooking. What began as small family meals slowly evolved into a livelihood, though the path was far from easy.
“I used to do everything by hand,” she recalled. “Back then, we paid thousands just to learn cooking and baking. There was no YouTube or online tutorials to guide us.”
Her first foray into business was in catering, building a reputation “dish by dish and table by table.” In the early days, she was a one-woman team — cooking, serving and even washing the dishes. That hands-on dedication eventually expanded her clientele to include local business leaders, visiting dignitaries and multiple Philippine presidents. In Tacloban, the phrase “Let’s call Mrs. Veloso” has become a definitive seal of trust.
Village Chefs by Little Green Kitchen has become a landmark that embodies Garcia-Veloso’s philosophy of community.
“We started as Little Green Kitchen, but over time we grew,” she said. “We built Village Chefs to showcase not just food, but a community of people working together — the chefs, servers and suppliers.”
The brand further evolved with the opening of The Glasshouse, a picturesque, modern venue surrounded by greenery. While originally designed for high-end catering functions, it now serves as a restaurant space during off-peak hours. The venue represents her vision of hospitality: a blend of elegance and warmth where guests feel personally cared for.
In an industry notorious for high employee turnover, Garcia-Veloso’s staff are outliers. Many have been with her for decades, some starting when they were still helping care for her children.
“The biggest challenge is managing employees, especially those who have been with you for so long,” she admitted. “You have to keep compensating them and give them increases, even if it’s already above the minimum. It’s my way of showing gratitude.”
Her philosophy is simple: Value your people as much as your customers. She believes that when staff are happy, it translates directly to the plate. “They serve with a smile and cook with care. That’s what keeps clients coming back.”
Expanding the legacy
At an age when many would consider retirement, Garcia-Veloso’s entrepreneurial spirit continues to grow. She recently opened Huts by LGK, a collection of seven cozy cottages for guests seeking overnight stays or a place to relax after a heavy meal.
Her family is also currently developing a resort in Tabango, Leyte, featuring white sand and a swimming area. Despite her growing portfolio, she refuses to delegate the heart of her business: the menu. Unlike most caterers who offer rigid, fixed packages, she designs every menu around the client’s specific budget.
“Here in Tacloban, people still want to talk directly to the owner,” she noted. “Even if I’m not the one in charge, people still reach out to me personally. We don’t always pass on price increases to the client. It’s tough, but that’s part of running a business with heart.”
Advice for the digital generation
While she respects the tools available to today’s entrepreneurs, Garcia-Veloso challenges the new generation to reclaim a fading work ethic.
“Technology has made it easy to find ingredients and manage a business online, unlike when we had to learn from scratch,” she said. Her advice? Start small. “Focus on five specialties first so you can monitor expenses and keep your capital low. Use the internet — everything you need is there.”
However, she laments that fewer people are willing to do the physical work required in the service industry. “Everyone is chasing air-conditioned jobs, but nobody wants to be a waiter or a vendor, even if it’s a goldmine. Use your hands, your feet and a little bit of your head — and you’ll make money.”
For many in Tacloban, a celebration is incomplete without Little Green Kitchen. It is a brand built on familiarity and integrity. As Garcia-Veloso looks toward the future, her mission remains unchanged.
