Success are sometimes passed. In the food industry, the secret to a good dish lies in the recipe that is passed from generation to generation. But for Mr. Enrico Dionson, it came as while he was having a siesta under a jackfruit tree.
Rico Dionson had worked as a bet caller in cockfighting arenas for over 20 years. During the year 1997, it occured to him to start a lechon business. Because the cockpits were not as prolific as it used to be, it pushed him to find other means to generate income. Unlike other proprietors and owners of lechon houses, he didn't have any prior roasting experience to speak of, nor a hand-me-down family recipe to serve as guide. All he had was little start-up money he got on loan, a few calling cards his friend printed for free and the determination to make his new venture work.
Rico shared that the first lechon he ever made was too salty. Several trials later- and using his own mix of herbs and spices- he finally perfected that distinctively rich, succulent flavor his lechon is known for. Eventually, he also created the infamous spicy lechon, which he claims to be a founder of.
However, his big break came when he was asked by former president Joseph Estrada asked him to supply the lechon for his birthday party in Malacanang Palace. Three famous lechon owners were given a chance to fly to malacanang and cook 50 roasted pigs for the former President. Starting then, the company's clientele expanded to include famous celebrities and personalities in the country.
Today, Rico's lechon have become a symbol of authentic Lechon de Cebu. They have expanded their business by building a dining outlet which serves other lechon dishes such as lechon sisig,lechon carbonara among others.
Nowadays there's no need for calling cards nor quick recommendations- when one hears "Rico's Lechon," he would know right away that it is one of the best that Cebu has to offer.
Rico Dionson had worked as a bet caller in cockfighting arenas for over 20 years. During the year 1997, it occured to him to start a lechon business. Because the cockpits were not as prolific as it used to be, it pushed him to find other means to generate income. Unlike other proprietors and owners of lechon houses, he didn't have any prior roasting experience to speak of, nor a hand-me-down family recipe to serve as guide. All he had was little start-up money he got on loan, a few calling cards his friend printed for free and the determination to make his new venture work.
Rico shared that the first lechon he ever made was too salty. Several trials later- and using his own mix of herbs and spices- he finally perfected that distinctively rich, succulent flavor his lechon is known for. Eventually, he also created the infamous spicy lechon, which he claims to be a founder of.
However, his big break came when he was asked by former president Joseph Estrada asked him to supply the lechon for his birthday party in Malacanang Palace. Three famous lechon owners were given a chance to fly to malacanang and cook 50 roasted pigs for the former President. Starting then, the company's clientele expanded to include famous celebrities and personalities in the country.
Today, Rico's lechon have become a symbol of authentic Lechon de Cebu. They have expanded their business by building a dining outlet which serves other lechon dishes such as lechon sisig,lechon carbonara among others.
Nowadays there's no need for calling cards nor quick recommendations- when one hears "Rico's Lechon," he would know right away that it is one of the best that Cebu has to offer.