Gourmet goodness everyday!
Long before "wellness" became trendy, we were already advocating the philosophy of healthy living in everything we do. This is reflected in our long line of products -- antioxidant-rich coffee, nutrient-dense greens, medicinal herbal teas, and balanced, healthy food and drinks.
Achieve a healthier you by having Gourmet goodness everyday with our products!
From our farms to your table, only
the Freshest, the Finest, the First.
WE HAVE MORE!
In the last 35 years, we have continuously developed new products to meet the growing demands for quality healthy food and drinks. From coffee and lettuce, we've added sauces, dips, and dressings; refreshing coolers; healthy on-the-go food packs; condiments; and seasonal local dishes. And we're not done yet. So stay tuned for more of our gustatory delights!
Celebrate gourmet goodness amidst the cool air and green landscape with our Roman-inspired menu, using the freshest and finest.
Make happy memories within our airy and spacious indoor and al fresco venues, creating the stage for life's treasured moments.
Welcome to The Dining Room at Gourmet Farms, Inc.
Founder & CEO
Gourmet Farms, Inc
A message from the visionary behind Gourmet Farms
In the early '80s, I decided to try and convince local consumers to shift from instant coffee to freshly brewed with our roasted beans under the label Gourmet Coffee.
At that time, most roasted and ground products in the Philippines were imported from abroad, ironic because the country grows coffee.
Years later, I decided to convert a two-hectare orchid farm in Silang, Cavite into an organic vegetable farm now known as Gourmet Farms. Not long after, I opened Gourmet Café at the farm, which soon drew visitors by hordes, mostly coming from Metro Manila. There were very long lines of customers waiting to be seated.
I find happiness in seeing workers gladly serving loyal customers a fresh cup every single day. Even amid challenging times, I developed products such as pre-cooked meals, natural herbal teas and ginger extracts, all delivered to customers’ doorsteps. I advise young chefs and restaurant owners to be passionate in knowing their clients and serving them what they need.
We have recently marked our 40th year in the business. We have not resorted to advertising and rarely done promotions. We owe our success to our good products and a passionate team which produces them.
Of course, we also thank the Almighty for steering us through our life.
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