We’re excited to introduce you to the always interesting and insightful Daniel Castro. We hope you’ll enjoy our conversation with Daniel below.

Hi Daniel, thanks for joining us today. We’d love to go back in time and hear the story of how you came up with the name of your brand?

I first named my company Eversoul Culinary. It was based off a show that I watched as a kid and thought it was cool, until it wasn’t. Because I had to explain it. In my mind, if I could not explain it in ten words or less, I knew It was going to be a struggle finding me down the road.

A year ago, I renamed my DBA to Mabuhay Austin. Mabuhay means Welcome in the Philippines. It’s so much easier to explain in ten words or less. On top of that, I pride myself as a Filipino who happens to cook. We are known for our hospitality. When people look for Filipino caterers, I want to be the first one seen.

While I still have to explain what Mabuhay is, it’s actually interesting because now it’s a better conversation starter. You know how people always learn the curse words in a foreign language above all else? This one steers away from that and no pun intended, is a more welcoming version of learning a new language. Even if it’s just one word.

Daniel, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I came from the Philippines at a young age and lived in Los Angeles.

I went to culinary school at the Culinary Institute of America in New York. Primarily because I wanted to get away from my parents as an only child after living under their roof for so long. It also helps that I won my scholarship to go there through the Careers through Culinary Arts Program (C-CAP) in high school. I always thought that tennis and cooking were very similar between the high levels of activity, teamwork, camaraderie and competition. It’s the only thing that made sense to me at the time considering I had no academic future past high school, so I just went for it.

I became a personal chef after becoming a sushi chef at Uchiko. Little did I know that my stint behind the sushi bar getting assigned two people every day was becoming a segue to what is now my business. Having two people sat in front of me at a prominent restaurant while they are celebraiting something is important. To be able to handle the importance of that celebration while managing other external factors like a chef asking for refires, myself expoing tickets to my partner and asking another cook for fried components is a real reflection of what my business is today.

While I help people celebrate and make their events stress free, I have to manage my time grocery shopping, going my commissary kitchen, prepping for the event, having to execute it and pull every stop to make sure that the guest or hosts are happy.

Mabuhay Austin primarily is a personal chef/catering brand. We help people make their events stress free by providing what is needed for it – mostly food, and service. We specialize in Asian-Fusion, Modern American and Mediterranean Cooking.

We cook for bachelor/bachelorette parties, family gatherings, birthdays, among other things. We can either do a plated coursed out dinner, family style platters, or cooking classes for a more interactive experience.

We pride ourselves in somewhat unreasonable hospitality – we pick up bits and pieces of the conversation from our clients and implement it in their experience whether it be their menus, or a gift for the guest of honor. As a Filipino, I pride myself in hospitality and making sure people feel at home, within reason and parameters of a business.

Can you tell us about what’s worked well for you in terms of growing your clientele?

Unreasonable Hospitality and Positive Communication
Unreasonable Hospitality is about exceeding expectations through thoughtful, personalized service. In my personalized meal prep program, I didn’t just cook for clients—I built relationships. I took the time to learn about their lives, their work, and even small details like birthdays or family visits. These moments created opportunities to surprise them with small gestures, like a gift card for their birthday or offering to tailor their meals when family was in town. It wasn’t just about the food; it was about making them feel valued.

Positive and concise communication is just as crucial. This means maintaining professionalism and clarity, even when requests become challenging. It’s about delivering information confidently, ensuring the client gets exactly the right amount of detail they need, and setting expectations in a way that fosters trust and understanding.

Because of these principles, word-of-mouth referrals come naturally when clients feel truly cared for. Providing a consistently high level of service, personalizing their experience, and staying engaged—whether through follow-ups, check-ins, or small gestures—has helped turn one-time clients into long-term supporters. It’s not just about cooking; it’s about creating a memorable and meaningful experience that keeps people coming back and sharing their experience with others.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

At one point, I told my therapist that I needed to be more transparent in my business. But I quickly learned that transparency, when not handled with intention, can be a double-edged sword.

I saw other businesses on Instagram publicly calling out difficult clients, and in a moment of feeling both frustrated and pressed for content, I followed suit. Despite people reaching out and advising me to stop, I kept doing it—thinking it might drive engagement or attract more leads. But nothing changed. My calendar didn’t fill up, my inquiries didn’t spike, and ultimately, that approach did nothing to grow my business.

This year marks my fifth anniversary in business—an evolution year for me. They say if you make it five years, you’ve built something sustainable. For me, that means refining my approach and growing in a way that aligns with who I truly am. I don’t want to step into my next chapter being brash or reactive—because those qualities don’t define me as a hospitality professional. Instead, I’m focusing on being professional, concise, and intentional in how I build relationships with my clients.

Contact Info:

• Website: https://www.mabuhayaustin.com
• Instagram: https://www.instagram.com/mabuhayaustin
• Facebook: https://www.facebook.com/mabuhayaustin

Image Credits

Samalie Apira