“From Cruise Chef to Business Star”

By Victor Leon Viajar

BUTUAN CITY — Marife R. De Villa, 53, is charting a new course from years of working in international waters to building her own culinary enterprise on land. De Villa spent 17 years aboard international cruise liners, beginning as a Cook Utility in 2008 and eventually rising to the position of Chef de Partie. She served on prestigious vessels, including Royal Caribbean’s Oasis of the Seas, where she developed her skills in fast-paced kitchen environments and honed her culinary expertise.  Her experience at sea, she said, Marife R. De Villa, 53, is charting a new course from years of working in international waters to building her own culinary enterprise on land. De Villa spent 17 years aboard international cruise liners, beginning as a Cook Utility in 2008 and eventually rising to the position of Chef de Partie. She served on prestigious vessels, including Royal Caribbean’s Oasis of the Seas, where she developed her skills in fast-paced kitchen environments and honed her culinary expertise. Her experience at sea, she said, became the foundation of her discipline and creativity—values she now carries into her life onshore, shaping both her professional outlook and her aspirations for a more grounded future.

Now based in Butuan City, De Villa is channeling her global culinary exposure into a homegrown venture that reflects both sophistication and heart. Her business idea, SavorCraft Creation, is a specialty catering enterprise offering handcrafted charcuterie boards and queso-glazed grazing spreads designed for private gatherings and corporate events. Through thoughtfully prepared recipes and creative presentation, her work delivers elevated culinary experiences that highlight not only her professional expertise but also the warmth of Filipino hospitality. Her transition from sea to shore is not merely a change in workplace, but a deeply personal pursuit to build a brighter future for her family. The years she spent working across international waters instilled in her a strong sense of discipline, resilience, and excellence—qualities that now drive her entrepreneurial journey. By bringing global standards into a local setting, she hopes to create meaningful dining experiences while establishing a sustainable livelihood closer to home.

As a participant in the LIKHANG Kababaihan Business Plan Competition 2026, De Villa seeks to scale SavorCraft Creation into a regional brand, with plans to expand into retail and wholesale distribution. The initiative provides her with an opportunity to refine her vision and bring her enterprise to a wider market.

More than a business venture, De Villa’s journey reflects the story of many overseas Filipino workers who return home with renewed purpose. She hopes to inspire others to transform their years of hard work abroad into opportunities for entrepreneurship—demonstrating that experience gained across oceans can be the very foundation of success at home. (DK)