How this restaurateur got back in shape
Even as a student at St. Stephen’s High School and at De La Salle-College of St. Benilde, Charlemagne Lim was always one the buffest of the batch. Because of his height and build, he cut a striking figure on campus.
“I was always working out. I never worked with a personal trainer,” Lim told Lifestyle recently. He taught himself everything he needed to know by reading “Enyclopedia of Modern Bodybuilding,” the seminal book by actor and bodybuilder Arnold Schwarzenegger published 40 years ago in 1985. He would do the exercises on his own or at the gym—a practice he continues until now.
He fell off the wagon for a while when he opened the restaurant Little Asia on Tomas Morato Ave. in Quezon City in the early 2000s. The restaurant that he ran with his younger sister Charlynn for over a decade became known for its one-of-a-kind, Asian-inspired dishes. But the late nights took a toll on his health.
“For three years straight, I never took a day off. I was often the first one to arrive even before the restaurant opened for lunch, and I was the last to leave for the night. I was there the entire day, only going home to sleep,” Lim recalled.
He was hands-on in the creation of the dishes on their menu and would taste each and every one for consistency. Lim would end up gaining 30 extra pounds.
The following day, he would be back at Little Asia ready to deal with any issues, talk to customers, and oversee the nitty-gritty details of a fledgling business. His attentiveness and passion endeared himself to clients and staff alike, many of whom followed his journey as he broke new ground, opening night spots in BGC as well as the restaurant chain Bistro Charlemagne at Ayala Malls Feliz in Marikina, Ayala Malls Solenad in Sta. Rosa, and Ayala Malls Manila Bay.
“I really partied hard back then. I would reserve an entire table at these night spots and invite friends; we’d stay there till late. The pandemic put a halt to in-person events and, like many others, I spent most of the time in front of the TV, snacking,” Lim said.
He recalled how he would buy family-sized bags of cheese-flavored chips, “the ones that leave your fingers orange.” He would buy boxes of the stuff so he wouldn’t run out of chips in the middle of a binge.
“One day, I was with some of my former school friends and they asked what had happened to me, why I was so out of shape. I could have interpreted their concern as a putdown but instead I took it as a chance to turn my life around.”
He went home that day and tossed out all the junk food he had stored, and he hasn’t looked back since.
Below is our Q&A with Lim:
How often do you work out?
I work out now seven days a week. It’s easier than just doing it for five or six days. I’ve noticed that my body looks forward to it, and I feel sluggish—like something’s missing—on the few days I’m unable to go to the gym. There are three main lifts: squats, bench press and dead lifts that address different parts of the body. The first is for the lower body, second is for upper body while the last strengthens both upper and lower body.
Why do you work out regularly?
I do it for myself and because I want to look good. I want to be an accomplished person, not just at work but also health-wise. I’ve been approached several times by different parties, urging me to compete professionally in weight-lifting competitions but I always decline. I don’t do this for the approval of other people.
What do you usually eat?
I only eat once a day. From Monday to Friday, I eat around 600 grams of rib-eye steak. Daily, I down 10 soft-boiled eggs, shelled and served in a bowl.
What is your current goal?
I want to do more. I want to be better than the rest. When I know that most bodybuilders do five sets of a certain exercise, I push myself to do 10 sets. It’s hard work but I enjoy doing it.
