For many, the road to success is paved with long hours, sacrifices, and a relentless pursuit of something greater. For Mark Louies and Mary Calbay, that road began in the humblest of places and led to their own culinary venture in Dubai—LahKee Pan-Asian Kitchen.
Mark, the Head Chef and Co-Founder of LahKee, runs the daily operations while Mary works alongside him to create every recipe on their menu. “Together with Mary, we create every recipe from scratch—no shortcuts, no compromises,” Mark says. “Every dish is designed to hit you with comfort, flavor, and a bit of home, no matter where you’re from.”
Building a career from humble beginnings
Mark’s journey in hospitality started far from the glamour of Dubai’s restaurant scene. In the Philippines, he first worked as a dishwasher at a Chinese fast-food chain, Chowking. Later, he became a waiter at Max’s Restaurant, a casual dining institution in the country. These early roles gave him a firsthand look at the rhythm and discipline required in food service—something that would shape his future path.
Cooking, however, was not a newly discovered skill for Mark. Growing up with a family bakery meant the kitchen was his playground. “The smell of fresh bread, the clatter of trays, the heat from the ovens—it was all part of my childhood soundtrack,” he recalls. For him, cooking was never just a chore; it was a way to bring joy to others. “Anyone can make a dish once, but making it great every single time? That’s where the hustle is.”
In 2015, Mark made the life-changing decision to work abroad, starting as a Commis Chef at Hyatt Regency Dubai Creek Heights. Just a month after Mary gave birth to their daughter, he left the Philippines to provide a better future for his family. “It wasn’t easy walking away from those precious first moments of fatherhood, but I knew that building a more stable future for them meant taking that step,” he says.
Over the next seven years, he intentionally sought out experiences across different cuisines, often giving up his annual vacations to cross-train in other kitchens. His last role before launching LahKee was at the Four Seasons Jumeirah, where he continued to refine his craft.
Learning, growing, and finding the right mentors
Mark’s early days in Dubai were not without challenges. Having grown up in the streets of Manila, he brought a certain toughness into the kitchen, which sometimes led to clashes with colleagues. That changed when he met Chef Jackie Jacutin, then a Chef de Partie and now a restaurateur in Australia. “He gave me advice that changed everything: ‘Never look the other way—but focus on your family. You’re here to build a future for them.’”
Recognizing Mark’s potential, Chef Jackie asked the head chef to keep him close so he could mentor him. With Mary’s full support, Mark doubled down on his training, foregoing vacations to gain more skills in other restaurants.
His dedication paid off. Within two years, he received a double promotion from Commis Chef straight to Chef de Partie, skipping an entire rank. A year later, he was promoted again to Senior Chef de Partie. Today, he leads his own kitchen, creating dishes inspired by his journey. “Because sometimes the toughest beginnings create the strongest chefs,” he reflects.
For Mark, working overseas has been more than just a career move. “It opened my world to experiences I might never have encountered in my home country. I’ve always believed that growth lives outside your comfort zone,” he says. Each challenge has been an opportunity to grow stronger and wiser.
Creating a brand that tells their story
In 2024, Mark and Mary brought their shared vision to life with LahKee Pan-Asian Kitchen. Located in Dubai’s Al Safa Park Complex, the restaurant is a retro-chic, 90s-themed space offering creative twists on Asian street food. Guests can enjoy dishes like bao buns stuffed with breaded chicken or braised beef brisket, gnocchi in tteokbokki sauce, noodles with black angus beef short ribs, chicken and prawn wontons, and Wagyu skewers.
But beyond the food, LahKee is personal. “LahKee is more than a restaurant—it’s our story on a plate,” Mark says. Every flavor represents a chapter in their journey, from his days washing dishes to leading a kitchen in one of the world’s most dynamic cities.
Opening their own restaurant has also given them a platform to honor their roots. “LahKee is proof that humble beginnings can lead to something extraordinary—when passion meets purpose,” Mark shares. Their commitment to authenticity and quality reflects the values they carried from their early days in the Philippines.
Mark’s mantra in life, “If you have something to risk, risk it,” is woven into every decision they’ve made, from leaving home for a better future to starting a business in a competitive market.
Looking ahead, Mark and Mary’s dreams go beyond Dubai. They envision building a family-run resort in the Philippines, one that goes beyond being just another vacation spot. “We want every dish to tell the story of the land—made with local produce, grown by local farmers, served fresh from farm to table,” he says. They hope it will be a place where guests can connect with the food, the community, and the beauty of the country. “For us, it’s more than business—it’s coming home, and bringing others along for the experience.”
Lessons for fellow Filipinos abroad
Having experienced the highs and lows of working overseas, Mark offers advice to fellow Filipinos navigating life away from home. “Love is easy to find, but keeping it takes work, patience, and understanding,” he says. On finances, he advises living within one’s means. “The weight will never truly lift until you learn to live with what you need, not what you simply want.”
Trust, he adds, should be given with care. “Be someone worthy of trust, and value the trust you give in return. Offer it slowly, carefully—because the right people will cherish it, and the wrong ones will teach you why it must be guarded.”
For Mark, these lessons are as important as professional skills in building a life abroad. They have helped him stay grounded despite the demands of his career and the sacrifices of being away from home.
