From food to film, Joel Torre still rocks and reigns

Joel Torre isn't just a name synonymous with Philippine cinema royalty; he's a captivating force who has seamlessly blended an illustrious acting career with building a flourishing inasal empire. With a career spanning 56 years, Torre continues to command attention, both on screen and in the culinary world, demonstrating a magnetic presence that keeps audiences and diners equally enthralled.

Engaging in conversation with Joel Torre is akin to witnessing a masterclass in performance art. One moment he’s vibrant and expansive, the next he shifts, becoming reserved and introspective. This chameleon-like quality isn't surprising for a multi-awarded actor, recognized both locally and internationally. His journey into acting began at the tender age of seven when renowned stage and film director Peque Gallaga discovered him in a Bacolod play, leading to decades of invaluable mentorship under Gallaga's tutelage.

Under Gallaga, Joel refined his craft, studying advanced acting and performing with the St. Genesius Guild – named after the patron saint of actors, as Joel would emphatically remind you. He embraced method acting, keenly following Eric Morris’s "Morris Technique," which encourages actors to draw from their own experiences to create authentic portrayals. This dedication places him in the company of acclaimed method actors like Daniel Day-Lewis, Leonardo DiCaprio, and Al Pacino, all adhering to Gallaga's mantra: "Hindi puwede ang puwede na" (Never settle for just good enough).

His impressive filmography boasts collaborations with Filipino directorial giants. In the critically acclaimed *Oro, Plata, Mata*, Joel transformed from a seemingly awkward 21-year-old into a mature, yet terrifying, young man during a grueling bloodbath scene, a role he says required him to "dig deep." More recently, his Netflix hit *Lolo and the Kid* (2024) soared to number one in 38 countries. His chilling portrayal of hitman Tatang Maghari in Eric Matti’s *On The Job* is particularly memorable. Joel meticulously researched the role by interviewing real inmates, one of whom was a scrawny, unassuming hitman. Joel vividly recounted how this individual described hiding "under a bench while waiting for my victim," an anecdote he brought to life with a transformative presence that underscored the frightening reality of such characters.

Beyond the silver screen, Joel's passion for food rivals his dedication to acting. He candidly shares that his "second passion" for food led him and his wife Christy to establish JT’s Manukan on May 3, 2003, as a practical "fallback" during acting hiatuses. He humorously recalls the early days of their "hole-in-the-wall" eatery, sweating over the grill and chatting with customers from a slanted driveway dining area – a far cry from the sprawling success it is today.

The roots of his inasal empire trace back to his childhood in Bacolod, the home of the signature dish. Joel credits his mother, who ran a "cloud kitchen" long before the term existed, cooking for neighbors and supporting her thirteen children through difficult times like the sugar crisis. He fondly remembers learning the value of hard work by rolling lumpia as a child, earning a meager five pesos for his efforts.

Today, JT's Manukan boasts 40 branches, including international outposts in Singapore and Dubai. While Joel playfully dismisses the term "empire," his ambition is clear: he envisions JT's Manukan evolving into a heritage restaurant, much like the iconic Max's. With two new movies and a teleserye on the horizon, Joel Torre continues to redefine what it means to be a multifaceted icon, embodying his belief that "to be local is to be foremost global" in both film and food.