Malabon didn’t have a charming café that offered top-notch coffee alongside wholesome Filipino dishes. Recognizing this gap, I envisioned establishing a place where individuals can relish coziness, connect with their community, and savor nourishing fare in an upscale but inviting environment.
Like many young individuals aiming for success in big corporations, Kathlyn Anne Ventura has chosen an alternative path: establishing a café that offers premium coffee and nutritious dishes.
By the age of 24, Ventura has taken on multiple roles as the president, founder, and chief cook at COAD Health and Wellness Corp. This organization manages Saints and Lattes Café located in Malabon and also operates “Chef on a Diet,” an online store for health-conscious meals.
The Saints and Lattes Café originated from an online venture that Ventura initiated during her time in college. It was quite impressive for this budding entrepreneur, who balanced pursuing her Broadcasting Media degree at Mapúa University—where she graduated with honors—with running her own business. Additionally, she studied Corporate Communications at the Asian Institute of Journalism and Communication and completed courses in Culinary Arts at Invictus Academy.
"During my venture into operating a modest online home-based enterprise, I noticed that Malabon was missing a charming cafe offering top-notch coffee alongside wholesome Filipino dishes. Recognizing this gap, I envisioned establishing a place where individuals can savor coziness, connect with their community, and relish nourishing cuisine within an upscale but inviting environment,” Ventura stated.
Initially, running my business was akin to having a pastime—I was just tinkering around in the kitchen. I recall preparing pumpkin soup and sending some to my relatives as a present because we couldn’t get together personally. That little gesture kindled something much larger.
Using only P5,000 as startup money, which she saved from her work as an online teacher, Ventura dove headfirst into establishing her own café.
The Saints and Lattes Café located on Governor Pascual Avenue in Malabon City was established to serve a discerning and specific clientele interested in health-conscious dining options.
The café got its name from her love for the high-end label Saint Laurent, lending the coffee spot a refined yet welcoming atmosphere.
"I aimed to blend elegance with purpose, providing a space where excellent coffee, nutritious dishes, and an inviting ambiance converge," she stated. The café’s offerings feature cozy meal bowls, handcrafted coffee, health-focused protein smoothies, along with other selections.
Alongside her coffee shop venture, she established an energetic online presence called "Chef on a Diet." This new project began operating out of the same commissary kitchen used by Saints and Lattes Café. Yet, as interest in healthier dining options increased, Ventura dedicated a separate commissary solely to "Chef on a Diet" to enhance efficiency and better cater to customer needs. Through this initiative, they provide locally inspired, mouthwatering, yet health-conscious dishes with precise calorie counts.
Mobilizing her team came in handy for the young entrepreneur after she got her first employee whom she fondly calls as Ate Cristy from Pulo, Niugan and Malabon.
Ventura's manpower complement is now more than 30 as Ate Cristy mobilized her friends and neighbors to join the café.
What sets her business apart is how she is able to make healthy eating accessible to Filipinos — in terms of both budget and taste.
"We have redefined the idea that eating healthy means sacrificing comfort food. Our customers love that they can still enjoy their favorite Filipino dishes while staying healthy and in shape."
Despite being new to the culinary world, she achieved one of her most significant accomplishments in May 2024 when the Malabon City Tourism honored her enterprise with the title "Best Seat in the City." This accolade validated her firm’s dedication to offering exceptional cuisine along with a welcoming and cozy environment for everyone.
Despite the accolades, she feels that her most significant achievement is the progress made by her company during her leadership.
Ninety-eight percent of her staff have remained with Ventura from 2021 onwards, which serves as clear evidence of the robust culture she has established and fostered.
"Through challenges and uncertainties, we stood by each other, and I never gave up on them. This, for me, is an even greater achievement than any title or recognition — we did not just grow the business, we grew as a family," she said.
What started as a simple salad-selling venture for friends and family has now evolved into a full-fledged restaurant and commissary kitchen.
"Despite the uncertainties, I held on to one belief: if I showed up every single day and kept pushing forward, my business would grow. And it did," she narrated.
“Starting with just a handful of meals sold online, we now run a restaurant offering nutritious Filipino comfort cuisine along with a commissary supporting ‘Chef on a Diet’s’ meal delivery service,” she explained, noting that “while the path to becoming an entrepreneur wasn’t smooth, her consistent efforts, unwavering resilience, and a well-defined vision have helped her create something substantial.”
Ventura mentioned that similar to other businesses, she and her crew faced issues like floods in Malabon, which required renovation work.
It is tough, but I have learned to stay resilient and to adapt to keep the business running, she said.
According to Ventura, some obstacles arise due to challenging or unfair people. However, despite her youth, she has successfully steered clear of negative influences and concentrated on what is essential: expanding the company, safeguarding the team, and providing excellent service to customers.
I consistently cling to the idea that all things are fleeting — difficulties will fade away, and brighter times lie ahead. Rather than fixating on obstacles, I concentrate on making moves, adhering to necessary tasks, and having faith in the journey.
Maintaining a robust support network significantly matters too. Her partner, along with her family and buddies, has been instrumental in keeping her motivated to press forward even when faced with setbacks.
She remained steadfast in her mission to assist Filipinos in adopting healthier diets by enhancing accessibility and enjoyment of nutritious food.
“I aim to redefine how Filipinos perceive food, demonstrating that consuming healthily doesn’t require giving up taste or coziness. I am convinced that improved dietary practices can result in enhanced lifestyles, and I wish to contribute to this beneficial transformation,” she stated.
In the coming half-decade, she aims to motivate additional Filipinos to adopt healthier diets by ensuring that nourishing foods become more sustainable, budget-friendly, and readily available. Her strategy involves broadening her company’s market presence; introducing fresh product categories; enhancing logistics and eco-conscious practices; leveraging tech advancements and creativity; and crucially, fostering a more robust communal network.
“With consistency, constant innovation, and by heeding our customers’ feedback, I believe that Chef on a Diet and Saints and Lattes will become synonymous with healthy, budget-friendly, and readily available Filipino cuisine,” Ventura stated.
She named her boyfriend, Gio, along with her parents, Ally and Carol, as her mentors. They offered her valuable insights, direction, and equilibrium that molded her into both an entrepreneur and a leader in her area of expertise.
The combined insight from these three extraordinary individuals has assisted her in remaining down-to-earth, compassionate, and balanced with each choice she takes.
When queried about the key to her thriving business success, she mentioned that she nurtures her enterprise as though it were a plant.
I concentrate on fostering it daily—by watering it, providing the appropriate amount of sunshine, and remaining patient. Some days show no immediate advancement, or perhaps others might not recognize the efforts put forth.
"However, the main point is to consistently put in effort and have faith in the journey. I am confident that as long as I do my very best, the outcomes will gradually flourish, much like a plant realizing its complete potential," she emphasized.
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Quick questionsWhat terrifies you the most?
Being not good enough, missing an opportunity, having no one to call home.
What actually gets under your skin?
Impoliteness, harsh individuals who lack fairness.
What drives you to put in extra effort at work?
My loved ones and me. I aspire to grow so I can experience more.
What thing makes you laugh the hardest?
Whenever my partner tells jokes.
When you were little, what did you dream of becoming?
I truly aspired to become either a journalist or a lawyer.
What would you do if you won the lotto?
I plan to put all my resources back into my business and also set up an emergency fund.
Who would you like to have dinner with, whether alive or deceased?
My Uncle Zaldy passed away in 2024. I wished to bid him farewell properly and to make sure he knew how much I loved him.
What is the most daring thing you have ever done?
I journeyed through Europe by myself.
What was the last book you read?
"Animal Farm" by George Orwell.
Which celebrity would you like to meet for coffee?
Christiane Amanpour
If you could go back in time, what single action would you avoid repeating?
Go to college LOL.
What are your expectations for where you'll be in ten years from now?
Forbes Magazine