Where ’90s nostalgia meets Pinoy comfort food
Couple Gladys Reyes and Christopher Roxas have a unique dynamic when it comes to running their restaurant, That’s Diner. He works his magic in the kitchen, while she works the spotlight.
“We’re a tandem. I create everything, from the menu to the actual store. When it’s time to market, that’s when I ask for Gladys’ help,” Roxas told Lifestyle on our visit to their Cainta branch.
The former actor, whose real name is Jean-Christophe Sommereux, studied culinary arts at the International School for Culinary Arts and Hotel Management in Quezon City.
Their first branch opened in 2023 in Roxas’ hometown, San Pedro, Laguna, followed by the Cainta location in September the following year. The name That’s Diner is a nod to “That’s Entertainment,” the popular ’90s teen-oriented variety show where both were mainstays.
“All elevated Filipino cuisine,” Roxas said of their menu. “We’re claiming to be the first Pinoy diner, with a twist,” Reyes interjected.
“Some say we failed because it doesn’t have the usual diner feel—when people think of diners, they picture American burgers. But Filipinos don’t eat hamburgers all the time. What we actually crave all day is Filipino breakfast,” Roxas declared.
“Even if you eat at That’s Diner every day, you won’t get through all our breakfast offerings in a week. You’ll keep coming back for more.”
Reyes said that they recently conducted food tastings and will soon introduce new items like the bulalo burger, tapa cheese steak sandwich, and longganisa with egg burger. “There’s a touch of Filipino in every dish,” she said.
‘Bulalo’ options
And that’s on top of their impressive bulalo lineup. “I grew up in San Pedro, which is close to Tagaytay—the bulalo capital. I wanted to innovate bulalo,” Roxas said. That led to a variety of options, including bulalo sizzling, bulalo pares, bulalo kare-kare, bulalo sinigang, bulalo kansi, and the classic bulalo supreme.
During our visit, we tried their weekend lunch buffet, which included sweet and sour fish fillet, lumpiang shanghai, tapa, skewered kebab, kebab on pita, Mongolian beef noodles, plus a salad and dessert station—all for P599.
We noted how affordable it was. Roxas explained, “We want to attract the working class first. I’ve learned from experience that you have to be realistic. You can’t try to cater to everyone, especially when you’re just starting.” (That’s Diner discontinued its lunch buffet service this month and decided to first focus on their a la carte menu.)
On weekdays, they also offer budget-friendly meals for students. “As a dad, I want kids to have a decent meal instead of just fast food because that’s all they can afford. Most days, it feels like there’s a field trip here,” he said, laughing. “I even let them use the videoke. I want this to be a hip place for young people.”
Reyes and Roxas understand that dining is more than just food—it’s an experience. That’s why they hosted “Love at First Bite,” a five-course Steak and Salmon Night in February. With acoustic music in the background, guests—couples, families, and friends—enjoyed a romantic yet casual evening for P2,500 per pair.
A love for food
The plan is to host events every month. In January, their son Christophe Sommereux, a recording artist for Star Music, held a mini-concert at That’s Diner, which packed the house. This month, singer Nyoy Volante is set to perform.
Since March is Roxas’ birth month, he plans to launch a new menu item—his palabok soup. “I keep reminding Christopher that his palate is European—though he has Bicolano roots on his mother’s side,” Reyes shared. “I’m a full-blooded Kapampangan, so my palate leans sweet and savory, like most Pinoys.”
Roxas’ love for food runs in the family. His French father was among those who helped establish Hotel Intercontinental Manila in the 1970s. “That’s where he met my mother. Together, they put up a restaurant in Taft, Manila, called La Teras,” he recalled.
Despite his experience, Roxas admits he’s still learning. He meets daily with his mentor, Joey Garcia, business development officer of Rai Rai Ken. “Cooking is my expertise. I have my own staff, and I consider myself a kusinero,” Roxas said. “For a while, I cringed when people called me ‘chef.’ From a business standpoint, it’s correct, but personally, I had to feel like one first. I had to own it. I’ve actually worked in more kitchens than most chefs—I cooked my way through France and Japan. I was an OFW before I formally studied culinary arts.”
At the heart of their business is their commissary, Grateful Galley. “Other than the restaurants, we cater to clients,” Roxas said. “I named it Grateful Galley because I really started my business at home. I also used to provide services to canteens in government offices and schools. I’ve always tried to live with gratitude. I’m grateful even for the hard times. Yes, life is tough, pero alam ko na may dulo kami. People are starting to notice us now. This means we’re doing something good.”
