FACES. | LUCKY TIGRÉ

eightonethree. | Before Lucky Tigré was a physical space, where did the initial spark come from? And how did it start taking shape?

Lucky Tigré | So, we started during the pandemic. Both of our jobs had started furloughing employees and closing, so we were like, “I still got to pay bills.” My mom has always sold Filipino desserts on the side that was just part of the hustle. So we started selling dumplings to friends, and it grew from there. We started doing pop-ups at Cafe Hay once things opened up after Covid. The pop-ups were doing really well.
While working at Ciccio Restaurant Group, one of their properties became available to rent. We thought, “Hey, we’ve been doing this regularly, people seem to like it, so why not try a brick-and-mortar and see how it goes?”
The name Lucky Tigré came about, “I’m born the year of the tiger.” As well as how protective I am over my family. I’m not a super strict ball but very protective of our family unit, so very much identified with the tiger. We also love the Las Vegas casino aesthetic, and we feel lucky. We tried different names Lucky Tiger, then Lucky Tigré with the food being Filipino focused, and some Spanish influences. We’ve been doing the thing ever since.

eightonethree. | Before Lucky Tigré had a physical spot, what did your creative process look like when you were popping up, catering, and experimenting behind the scenes?

Lucky Tigré | A lot of late nights really late nights. It’s still late nights now, but different because now we have a system in place. We know what we need. When doing pop-ups, we tried to create a new experience each time not the same menu every pop-up.
Each pop-up was catered to the event, with specialized items based on the venue, audience, or whatever else. So, it was a constant reinvention versus now, where we have a set menu with specials on weekends.
It was exciting because someone was supporting something we made. That’s huge for us. We want to keep it super approachable, affordable, and enjoyable without being pretentious.
We’re creative, but the pressure of pop-ups is different. It’s fun, but balancing it with having kids is challenging. We try to balance work and family so both get attention. Our kids are creative too, my daughter wants to start a crochet business with her friend. They see their parents doing the entrepreneurial thing and want to support themselves creatively.
My son even works doing dishes at Lucky Tigré. It’s like everyone ages up and gets a job.

eightonethree. | You had a unique opportunity to work with Ciccio Group early on. How did that come about, and what did you learn?

Lucky Tigré | I learned so much. Ciccio Group owns many restaurants and operates at high volume, pivoting a lot, especially through the pandemic. I had many mentors there.
It was the greatest hospitality education I could’ve gotten. I learned graphic design, creative processes, what it takes to open and operate a restaurant, social media, and so much more.
There are many Ciccio Group alumni in Tampa who own businesses. It’s because you learn a lot from working at a big, experienced company.
I’m super grateful for my experience. Michael and I often talk about how impressive it is. How Fresh Kitchen succeeded with simple, clean, healthy food that people come back to religiously. 
Jimmy and Matt always listen to feedback, no matter who you are. That openness to feedback is valuable and something I learned from them always listen and be open to new perspectives.
When we were neighbors to Sweet Soul, Jimmy would ask for us to try new ice cream recipes. It was amazing to see someone so successful still care deeply about the product.

eightonethree. | Was there ever tension between maintaining your creative identity while aligning with a larger hospitality group like Ciccio Group?

Lucky Tigré | No, not really, but there’s always a struggle for creatives working for companies. You build an ego and take pride in your ideas, but once ideas are out there, they belong to everyone and can change.
Sometimes it’s hard to see that, and you want to have your own creative identity without constraints. Doing Lucky Tigré allowed me to see what my creativity looked like without limits.
You have to understand that every step in your journey is learning, including dealing with crises like a pandemic. As a creative, you want to drive the boat, but sometimes you’re just the paintbrush, not the artist holding it, and that can be frustrating.

eightonethree. | When you first opened in SOHO, what was that chapter like for you?

Lucky Tigré | A lot of learning and unlearning, realizing how hard it is. People were curious and sometimes skeptical, like, “Who are these people?” because we were so new.
But over time, regulars showed up and it felt cool to be taking up space in a neighborhood where Filipinos aren’t usually represented. There was a fun cultural moment where Filipinos were line dancing to Spanish music in the parking lot, mixing cultures and taking up space in South Tampa.
It felt like we were building a community, and that was really special.

eightonethree. | What does independence look like for you today, not just physically but creatively?

Lucky Tigré | It means freedom to handle life like taking time off if kids are sick without worrying about your job. As parents, that freedom to put family first with job security is huge.
At the same time, we have to manage everything else building the team, running the business and it’s like walking a tightrope. Business ownership is hard right now, but it’s cool to have the freedom to make decisions quickly, like trying a new special and seeing if people like it.
It’s rewarding because people can tell when you love what you make. If we didn’t like it, we wouldn’t put our energy into it daily.

eightonethree. | Your food stands out and it carries your culture. How do you balance tradition with innovation?

Lucky Tigré | That’s a tough one. I’ve struggled with what “authentic” means in hospitality. People look for authenticity, but often it’s just a stereotype of what Filipino food is in the U.S.
The Philippines has many islands with varied influences Spanish, Japanese, Chinese, Arab, Malaysian and every household cooks differently. For example, my mom’s spaghetti uses sweetened condensed milk, and some use banana ketchup.
You can’t box food into one “authentic” style. It’s about being genuine and respecting different regional influences while creating something real.
That’s the balance we try to achieve.

eightonethree. | Tampa has been central to your growth. What role has the local community played in Lucky Tigré’s journey?

Lucky Tigré | Without the local community, we wouldn’t be where we are. We’re good at building connections with neighbors. When we moved from SOHO to West Tampa, people were curious and eventually welcomed us.
Now we’re expanding horizons for people to see West Tampa as a cool spot.
People from different backgrounds sit together and chat about everything. It’s cool to see the community come together naturally.
We’re a neighborhood spot, and we want people to feel comfortable. If someone is hungry and doesn’t have money, we’ll help them.
The neighborhood looks out for us too, neighbors help clean our parking lot and support us in different ways.
West Tampa feels like a small community within a big city, and that sense of community is priceless.

eightonethree. | What advice would you give to other creatives or chefs trying to find their place in Tampa’s food scene?

Lucky Tigré | We all have our own problems and challenges. It’s not easy being a creative, but creativity comes naturally to some people. The hard part is organization and managing the business side.
Be open-minded and listen to everyone. You have to balance being creative, working the business, and being a business owner.
If you’re creative but neglect the business side, you’ll spiral and burn out. The organizing part is essential to continue loving what you do.

eightonethree. | What’s next for Lucky Tigré? New ideas, pop-ups, collabs, or things you’re excited about?

Lucky Tigré | We’re doing a pop-up at Lara soon, which we’re really excited about.
We want to do more collaborations with other creatives and businesses. Overall, we’re excited to keep growing and creating with the community.