Ian Paradies: The Visionary Behind Moment Group & Manam

Did you know that Ian Paradies, the co-founder of Moment Group, turned a single restaurant idea into a culinary empire that redefined Filipino dining? From Manam’s nostalgic comfort food to Ooma’s bold flavors, his ventures have become household names. But how did he do it—and what can you learn from his journey?

Introduction

Imagine walking into a restaurant where every dish feels like a warm hug from your childhood—this is the magic Ian Paradies and his team at Moment Group created with Manam. Born into a family with deep roots in Philippine business (his grandfather founded the iconic Rustan’s department store), Ian didn’t just ride on legacy; he built his own. Alongside partners Abba Napa and Eliza Antonino, he launched Moment Group in 2014, a hospitality powerhouse that now includes Manam, Ooma, Din Tai Fung, and more.

What sets Ian Paradies apart isn’t just his knack for spotting trends—it’s his relentless focus on emotional connection. While other restaurateurs chased Instagrammable aesthetics, Ian doubled down on flavors that sparked nostalgia. Manam’s “Sisig Fried Rice” or Ooma’s “Toro Bowl” aren’t just meals; they’re experiences. And with over 30 locations nationwide, it’s clear Filipinos agree.

In this deep dive, we’ll explore Ian’s strategies—from his early days at Rustan’s to his bold bets on Filipino cuisine. You’ll learn how he balances innovation with tradition, why he prioritizes team culture, and how you can apply his lessons to your own ventures. Ready to get inspired?

Table of Contents

• The Early Years: How Rustan’s Shaped Ian Paradies’ Business DNA
• Manam’s Rise: Why Nostalgia Became a Billion-Peso Idea
• Moment Group’s Secret Sauce: Diversification Done Right
• Ian Paradies’ Leadership Style: Empathy Over Ego
• Biggest Challenges (And How Ian Overcame Them)
• Marketing Genius: How Moment Group Wins Without Traditional Ads
• Pro Tips from Ian Paradies for Aspiring Restaurateurs
• 5 Common Mistakes Entrepreneurs Make (And How to Avoid Them)
• Case Study: How Ooma Became a Sushi Sensation
• What’s Next for Ian Paradies and Moment Group?
• FAQ

The Early Years: How Rustan’s Shaped Ian Paradies’ Business DNA

Growing up as part of the Paradies family—the force behind Rustan’s—Ian was immersed in retail and hospitality from the very beginning. But instead of coasting on privilege, he treated it as a masterclass. At Rustan’s, he learned the art of curation—whether it was selecting the perfect wine or training staff to deliver five-star service. These lessons became the bedrock of Moment Group’s success.

Ian often credits his grandfather, Bienvenido Tantoco Sr., for teaching him that “business is about people, not profits.” This philosophy is evident in Moment Group’s employee-first culture, where staff retention rates consistently outpace industry averages. Want to replicate this? Start by asking: How does my business solve a real human need?

Manam’s Rise: Why Nostalgia Became a Billion-Peso Idea

In 2014, Ian and his partners noticed a gap: Filipino restaurants either leaned too heavily towards the “turo-turo” style or the fine-dining style. Manam was their answer—a place where lola’s recipes got a modern twist. Dishes like “House Crispy Sisig” (with a vinegar dip that went viral) proved Filipinos were craving familiarity, not fusion for fusion’s sake.

The genius? Portion sizes. By offering “small,” “medium,” and “large” servings, Manam made group dining affordable and flexible. This simple idea boosted average order values by 30%. Key takeaway: Sometimes, innovation isn’t about reinventing the wheel—it’s about making the wheel more accessible.

Moment Group’s Secret Sauce: Diversification Done Right

While Manam tugged at Filipino hearts, Ian knew one brand wasn’t enough. Enter Ooma (Japanese comfort food), Din Tai Fung (global dumpling fame), and 8 Cuts (burger blitz). Unlike competitors who stretch one concept thin, Moment Group treats each brand as a standalone—with tailored menus, vibes, and teams.

The strategy? Cluster openings. By launching multiple brands in high-traffic areas (e.g., BGC), they cross-pollinate customers. A diner trying Ooma might return for Manam—and vice versa. Fun fact: 40% of Moment Group’s customers visit at least two of their brands monthly.

Frequently Asked Questions

1. How did Ian Paradies fund Moment Group’s early days?

Ian and his partners bootstrapped Moment Group using personal savings and a small circle of investors. Their first venture, Manam, was deliberately lean—a 60-seat space with a focused menu. By proving concept-market fit early, they attracted reinvestment from profits rather than relying on heavy external funding.

2. What’s Ian Paradies’ leadership philosophy?

He prioritizes “servant leadership”—empowering teams to make decisions without micromanagement. Moment Group’s managers, for example, can tweak menus based on local tastes without HQ approval. This trust fosters innovation and accountability.

Conclusion

Ian Paradies’ journey teaches us that success isn’t about chasing trends—it’s about creating meaningful experiences. Whether it’s Manam’s sisig or Ooma’s maki rolls, his brands thrive because they connect on a human level. For aspiring entrepreneurs, his playbook is clear: start small, listen deeply, and continually iterate.

Ready to write your own success story? Share your ideas with us—we’d love to help.