Sometimes, man, even already at the peak of his career, inevitably stumbles on something new that interests him more than what he’s occupied with or just to embark on an enormously challenging thought or it could be mainly to broaden his limitlessly growing resources.
Career professionals attest to the fact that a man changes his career preferences quite a number of times over the course of his lifetime and this belief has considerably gained traction despite few ignominious evidences. Treading a new career path could be a profitable venture but most likely to fail when not given the proper assessment and concrete concentration to appropriately gain credence from the new business initiative.
After years and years of successful entrepreneurial experiences gained from the family’s professional business, Herminio Venzon Fernandez, Jr. has his eyes literally seeing the brightest and the darkest sides of day having been born and raised in a family of optometrists. His innate foresight has simultaneously gained the reliable keenness of decision making in every perspective including the capacity of his innate business acumen.
Born to Herminio Fernandez of San Antonio, Nueva Ecija and Raquel Venzon of Dagupan City, Pangasinan on March 24, 1962, Jun is just one among his three other siblings (in a brood of five) who took up Optometry and a brother who finished a business course. Jun obtained his Doctor of Optometry Diploma in 1982 from the Southwestern University in Cebu City, Philippines and since worked in the family-owned business.
The Fernandezes relegated to Jun the management and operation of the new clan-owned optical shop they opened in Valencia, Bukidnon in 1985 but after only a year his being adventurous and persistent motivated him to pursue his luck oversees, as an optometrist in Saudi, Arabia, to earn a living for himself and establish a career with the idea of making it his stepping stone to cross the Atlantic.
Married to a nurse who happens to be his college sweetheart, Evangeline Emborgo of Wao, Lanao, the couple was blessed with two children: Earl, now 22, a BS Bio graduate but now contemplating to take up Culinary Arts in one of the best kitchen academes in Manhattan; and Bianca, 17, a senior high school who plans to follow her Dad’s footsteps—that of being an Optometrist.
Jun has been a practicing optometrist since 1983 and his office in Woodside, New York, aptly labelled Eyellusion Vision Center, saw its full operations since 2002. Considering the neighborhood’s peculiar charm and easy-way-of-life standard, Woodside instantly became the hub of migrating Filipinos this side of New York. Familiarity throbs amid the hustle and bustle of the busy environs making it quite comfortably feasible for Filipino investors to put up businesses in the area to ply their wares.
A most opportune time came to Jun when an old bar opposite his office closed and ceased operations after more than twenty years following ineffective ownership and unproductive management. Having had toyed the idea of “shifting gears” although not actually a career change but sort of merely expanding his business resources, Jun instantaneously grabbed the opportunity and started laying out his plan of putting up a restaurant—an upscale Filipino steakhouse and Asian cuisine.
Cognizant of what lies ahead and firm in the assurance of his business insight, Jun gallantly crossed the borders with sufferance. There was already a concrete structure of ideality within him and all he needed was the right time to put his luculent schemes into reality. And despite the mushrooming growth of Filipino restaurants along the main thoroughfare he wasn’t scared at all for he had something different in mind. Afterall, there’s always a space for everyone willing to gamble and join the food service bandwagon.
“I believe in what the experts say: that the more streamlined one makes the business the better chances of succeeding. I knew from the start that this business is lucrative although it entails a whole lot of problems that need personal attention and should be addressed upfront,” Jun said.
“But I still venture into it because my main objective is to uplift and elevate the Filipino cuisine to a notch or two higher in order to make it globally acceptable. I want our food to be appealing to every discriminating palate while adding that much needed boost to attain credible patronage,” he added. “Achieving this goal is a gargantuan challenge but if I’ll not start it then it will forever be a dream.”
His enthusiasm soared high with unprecedented passion while working on the construction of the place that lasted for eight months.
“Then my main concern came up, which was the name that would be the trademark of the business…something catchy but not directly connoting to Filipino cuisine,” recalled Jun in jest. “All I needed was an appealing moniker that would be synonymous to a classy branding but enticing to the public.”
“And one morning when I woke up, the word ‘Sizzle’ crept to my mind…and my wife and I found it attractive enough. And that gave birth to ‘SizzleMe’ (Steakhouse and Asian Cuisine) which could be interpreted in a lot of meanings,” Jun profoundly explained.
With the able participation of equally enthusiastic golfing friends, a corporate partnership was formed. Golfmates with sufficient financial resources willingly invested with respective well-accounted shares that proved there’s strength in numbers. Having the bigger share and being the prime project mover, Jun manages and runs the business.
Jun has successfully mix-matched a number of interior ideas he accumulated from his travels and integrated them in every nook and cranny of the minimalist eating place. A combination of wood and black easily gives away its theme. The dining area has ample floor space and tables are set allowing flexible accommodations with smooth flowing movement.
After several changes and adjustments in the original blueprint the interior turned out to be a perfect ambience for dining and holding corporate meetings or just friendly rendezvous.
Working on a predictable routine with willingness to deal with humdrum responsibilities and unforeseen liabilities that come up with business operations, Jun is apt to face every single quandary. He reports daily to his optical shop knowing that the business just across the street is in good hands. He goes to SizzleMe at 7 in the evening after closing Eyellusion but he attends to both anytime his presence is needed or a mess needs a piece of his mind.
Every business endeavor has no assurance of instant success especially when competitors are already in a much advanced phase. Unmindful of the fact, on October 11, 2013 SizzleMe formally opened its doors to overly excited clients who wanted to test and taste what the restaurant offers. Through its food concept and upscale ambience Jun has a way to let his patrons know in advance what to expect in terms of preparations and service.
While already in the streaming operations Jun was faced with the harrowing dilemma of having a reliable chef to co-manage and operate the restaurant. He couldn’t just gamble on itinerant charlatans or fallacious applicants much less flatulent referrals…for he couldn’t just afford to go wrong. There ought to be a capable person coupled with precision and certitude to be able to operate and help him raise the level of the company’s food service and image.
With his right connection, somebody strongly referred a fast-rising name in the gastronomic business who, by that time, was still very much tied-up with a well-patronized Asian buffet bistro in the heart of Manhattan. Triggered by Jun’s desperate need to hire a dependable chef the candidly lucrative negotiation with the prospective topnotch kitchen head ended with a positive result. And not too soon, an amiable partnership between Jun Fernandez and Chef Jayson Javier saw a promising connection.
Jayson’s efficacious ways and straightforwardness combined with his innately unquestionable knowledge on food preparation and entertaining guests won for him Jun’s trust and respect. “Jayson’s creative component is remarkable while his plating and presentations are amazing!” Jun could only say of Jason.
Under Chef Jayson’s management some menus were changed and upgraded, he’s in-charge of ordering inventory and supplies, he creates and implements effective marketing campaigns, responsible for employee hiring and training and deals with the actual operations and logistics of the business.
But why a restaurant business which is absolutely a far cry from what Jun has grown accustomed with, people might ask.
“I’m a people person. I enjoy socialize events with interpersonal interaction…and food service offers a great opportunity to connect with people,” Jun said justifiably as if having efficiently mastered the art of responding with subtlety of defense. “Seeing the busy atmosphere of the workplace and noticing familiar faces as regular customers absolutely give me a wonderful feeling of satisfaction,” was Jun’s convincing explanation.
The constantly increasing population of food trippers in a society of prevalently diverse lifestyle predictably contributed to the skyrocketing demographics of food service operations. People cannot pass the day without staple supply and that alone surely motivates potential restaurant investors like Jun to gamble and try his luck.
Incidentally, SizzleMe is celebrating its first anniversary this weekend making Jun, Chef Jayson, and Corporate Manager Ismael Lumibao, together with their ethnically diverse staff, fully occupied collaborating in the preparation of a whole day food festival on Saturday.
Herminio “Jun” Fernandez was born to see the world with his 20-20 vision and toils hard to carve his niche in a competitive business like an upscale Filipino restaurant where he aims to stamp his mark and leave behind an impressive legacy he could call his own.
Photo credit: Velzon H. Velez & Fernandez family album
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