Beyond the bench: Elevated cuisine meets executive strategy
Big law firms in key financial centers like New York, London and Tokyo are known to invest in premium in-house dining facilities and hire elite executive chefs and dedicated culinary teams to run them. They design fine dining menus, build barista bars and prepare extensive wine cellars exclusively for clients, partners and VIP guests.
In this part of the world, top-notch lawyer Nilo Divina is rewriting the model of legal practice by investing equity into a network of allied businesses. After all, he believes in building a holistic ecosystem, and operating a restaurant that offers elevated dining experience is seen to be a vital pillar of that expansion.
If Divina Law were a listed company, the 20-year-old firm would be a diversified conglomerate instead of a pure play. It now has a publishing house, a security agency, a bar review center, a financial service advisory unit and even a collection agency.
In 2024, Divina debuted as a restaurateur with the opening of Restaurant Aurora at the lobby of Pacific Star Building in Makati, in the same building as the office of Divina Law.
Because the legal profession is one that involves a lot of entertaining, the restaurant has become Divina Law’s preferred venue for intimate lunches and dinners. But it is open to other discerning diners as well.
The restaurant is a tribute to Divina’s late mother. He remembers her as someone who could always whip out “something magical” out of very basic ingredients.
“[It’s] because she put love, and that’s what she taught me,” he says. “Behind all the dishes here in Aurora, everything is done with love.”
“Another lesson learned from my mom is that you have to make others happy. So every person you meet along the way, you make him or her happy.”
Citing the patronage that the Aurora restaurants are getting, Divina adds, “I am confident, if not sure, that my mom is very happy out there.”
The proof of the pie is in the pudding. Restaurant Aurora made it to MICHELIN Guide Philippines 2026.
But Divina isn’t stopping there. He couldn’t pass up the opportunity to branch out to another central business district after getting an exclusive invitation from property giant SM Prime Holdings to populate Podium Social in Ortigas.
Younger crowd
Conceived as the younger and more contemporary sister of the Michelin-recognized restaurant in Makati, Bistro Aurora was envisioned to be a vibrant space “where elevated cuisine meets modern hospitality.”
While building on the culinary excellence that established Aurora’s reputation, the Podium branch introduces a more dynamic setting designed for both everyday dining and special occasions.
From refined comfort food, to premium steak selections and contemporary Asian-inspired dishes, Bistro Aurora has quickly become a lifestyle dining destination.
Signature and best-selling dishes include the Tuna Ceviche, Wagyu Dumplings, Asian Gambas, Steak Rice, Ribeye, Wagyu Zabuton and XO Hofan. The menu, however, is continuously evolving.
A particular favorite among solo diners and the lunch crowd is the Steak Rice—a dish seen to perfectly captures Bistro Aurora’s knack for balancing indulgent dining with elevated comfort classics.
The main dining room welcomes 40 guests, while a 10-seat private room mirrors the exclusive setup of its Makati counterpart. As day turns to night, the 50-seat outdoor terrace seamlessly transforms into a sophisticated setting for evening cocktails.”
Year One
On June 4, Bistro Aurora celebrated its first anniversary under the theme Aurora Borealis.
‘When I went to Iceland about five years ago, I wasn’t able to catch the northern lights. So that’s why I thought there should be a Aurora Borealis in my restaurant,” Divina tells guests.
The theme reflects how the restaurant has become a vibrant and much-sought venue to celebrate, connect and create lasting memories.
As part of the celebration, Bistro Aurora unveiled its newest signature cocktail, Borealis Glow. It was described as a tribute to its first year and a “toast to the continued growth, brilliance and evolution of the brand.”
Borrowing a quote from the łatę celebrity chef Anthony Bourdain, Divina says “every meal has to be a celebration.”
“But I have a twist to that — every meal is celebration, but with a story behind it. Whether it’s a lawyer celebrating his case, a lawyer defending a Senator or Congressman…or a lawyer arguing over a bill, or couples trying to pretend not to be texting or looking at their phone when in fact they are, and so many stories, right? To celebrate, to rejoice, to commiserate. So every meal is celebration and likewise a story,” Divina says.
