David wanted to join his father’s signage business after graduation. His dad said no—and that made all the difference.
For many fresh graduates, joining the family business seems like the easiest next step. But for David Sison, co-founder of Mama Lou’s Italian Kitchen, his father had a different plan.
“Gusto ko na magtrabaho sa father ko sa company nya, pero ayaw nya… sabi nya, ‘Mag-trabaho ka muna. Experience mo muna,’” David recalls.
At the time, David didn’t fully understand why his father was holding him back from joining the signage company that had supported their family for years. But looking back, it was one of the most important lessons he learned early on in his entrepreneurial journey.
Instead of taking the easy route, David explored different industries, gained hands-on experience, and eventually pursued a master’s degree. That decision would later play a pivotal role when he and Crystal, his then-girlfriend and now wife, began managing her family’s European restaurant.
While Crystal ran daily operations, David supported her after hours—helping streamline systems, create HR manuals, and standardize recipes. His exposure to different work environments and academic training allowed him to see gaps and fix inefficiencies in the restaurant.
“I was helping Crystal kasi she was really running the show… and ako naman nasa likod lang ako while finishing my masters,” he shares.
That hands-on mindset, fueled by real-world exposure, became a cornerstone of their business philosophy. It also helped transform the original café into what is now one of the most recognized local restaurant brands in the country—Mama Lou’s.
David’s story is a reminder that being told “no” can sometimes be the best gift. His father’s decision forced him to grow outside of the comfort zone—and when the opportunity to build something came, he was ready.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
