Enderun alumni Sean Kevin Chua Yuquimpo and Aaron Cyril Sankyo Shiu have merged their expertise in hospitality and culinary arts to bring La Spezia to life. Inspired by a trip to Cinque Terre, Italy, Sean, with his degree in International Hospitality Management with specialization in Hotel Administration, and Aaron, who holds the same degree with a dual specialization in Hotel Administration and Culinary Arts, turned a spark of inspiration into a shared vision. Their goal: to introduce authentic Italian flavors to the Filipino table, reimagined to suit the discerning local palate.

The Birth of La Spezia

La Spezia, named after a city in Italy, was born from a casual conversation between Sean and Aaron. Reflecting on their Italian experiences—one in particular at a small, unassuming restaurant in Italy—the two were drawn to the idea of replicating that kind of genuine, quality Italian food. Their vision was clear: La Spezia was to be a place where guests could savor Italian flavors without the stiff formalities typically associated with fine dining.

The journey wasn’t easy. When they first opened in Quezon City, they faced challenges in educating the market about true Italian dishes. “Back then, people were used to cream-based carbonaras or mozzarella loaves in caprese salads. We had to introduce them to more authentic versions, like pancetta carbonara and burrata,” Sean recalls.

Over time, La Spezia earned its place in the QC food scene, with patrons coming for the hearty, rich flavors that felt both comforting and indulgent.

From Enderun to the Heart of Italian Cuisine

Sean and Aaron’s journey began at Enderun Colleges, where they refined their culinary and business skills. Through Enderun’s exclusive partnership with École Ducasse, a prestigious culinary school in Paris founded by legendary chef Alain Ducasse, they gained access to world-class culinary education and training. For Sean, Enderun wasn’t just about learning to cook or understanding hospitality—it taught him the importance of clear communication and cultural understanding, essential skills for running a restaurant that catered to a diverse audience. Aaron’s experience, particularly his time in Michelin-starred kitchens and renowned institutions like Alain Ducasse and Robuchon, gave him the technical edge that La Spezia’s kitchen needed.

“Enderun instilled a sense of grit in us. You get exposed to people from all walks of life, from different cultures, and learning to bridge those differences is key in the restaurant industry,” Sean says.

An Evolution in BGC

When La Spezia opened in Bonifacio Global City (BGC) a month ago, the stakes were higher. BGC’s market demanded something different—more refined and upscale, yet with the same dedication to authentic Italian food. The transition was seamless, with dishes like the pistachio pasta and goose ravioli representing a more playful, yet still authentic, side of La Spezia’s offerings.

“The vibe in BGC is more polished, so we crafted dishes with attitude and personality. But we still stuck to what we believe in—using the best possible ingredients and making food that excites the palate,” explains Sean.

One of their standout dishes is the caprese, an evolution of the classic salad that balances lightness with intense flavor. In QC, the carbonara remains a favorite, while the seafood aglio olio and steak also garner loyal fans.

Facing Challenges with Resilience

Running a restaurant isn’t without its challenges, and for Sean and Aaron, it’s about balancing their individual roles. Sean handles the business side, while Aaron takes the lead in the kitchen, but their paths often intersect. “At first, we didn’t always see eye to eye. But over the years, we’ve learned to communicate better, understand each other’s work, and grow together,” Sean shares.

Through these challenges, La Spezia’s growth continues to be organic. Their success isn’t due to flashy marketing but instead to the authenticity and quality of their food, which has led to word-of-mouth recognition. “We didn’t have a big marketing budget, but our food speaks for itself. It’s been our strongest marketing tool,” Sean proudly says.

Beyond Food: A Community Connection

Despite being relatively lowkey in the public eye, La Spezia’s impact on the local community is undeniable. In 2023, the restaurant earned a spot in the prestigious Tatler Dining Guide, a testament to its exceptional quality and dedication to the craft.

Sean believes that La Spezia offers more than just great food—it’s a space where the neighborhood can come together, enjoy a meal, and escape the demands of everyday life. “Through word of mouth and organic growth, we’ve connected with so many people in the community. Our focus has always been on providing value to those who come through our doors,” Sean says.

From their humble beginnings in QC to their exciting new chapter in BGC, Sean and Aaron’s La Spezia represents more than just a restaurant—it’s a testament to hard work, vision, and the joy of creating something truly special. As they look forward to the future, one thing is clear: La Spezia’s journey has only just begun.

La Spezia QC is located at 90 Sct. Dr. Lazcano St., Diliman, Quezon City, while La Spezia BGC can be found at GSC Corporate Tower, Triangle Drive, Taguig City.