Founded in 2019 by Mary Lucille and her husband, musician Gerry Grey, Kusinata, a restaurant with an all-green panoramic view that radiates a rustic and authentic aura, is never just about food. They focus on community, dignity and the Ata people, residing in the hinterlands of the municipality of Don Salvador Benedicto, Negros Occidental.

“Though my professional background is in banking, and my son Jay initially earned a degree in Psychology from University of St. La Salle-Bacolod, life had a different path in store for us,” shared Mary Lucille Grey, seated gracefully in the cozy dining area of Kusinata, an hour’s drive away from the city of Bacolod.

“Our journey with the Ata community began unexpectedly,” she recalled. “As part of his graduation thesis on the self-esteem of the Ata youth, Jay spent several days immersing himself within their community. What began as an academic requirement sparked a deep and lasting connection — a love affair, so to speak — with the Ata people.”

This project soon turned into action. “We started small, with feeding and gift-giving programs,” she continued. “Over time, our involvement expanded to include livelihood seminars, medical missions, dental and optical services, and Operation Tuli.”

Though these pursuits were laudable, the Greys grasped something crucial. “Despite our best efforts, we realized that our charitable outreach — while well-intentioned — did not address the community’s most pressing need: consistent food on the table.”

This pivotal moment became their ultimate catalyst.

Armed with unwavering faith and a genuine willingness to serve — Lucille launched Kusinata. “There was no formal business plan — just heart, purpose and a vision for change,” she explained.

“I had no experience running a restaurant,” she continued. “But I was fortunate to receive guidance from executive chef Ynan del Rosario, with a prestigious hotel chain background.”

Then came a key event in July 2019. “Chef Jay returned home from a renowned restaurant in Tagaytay and took the helm of Kusinata’s kitchen. With his culinary skill and deep understanding of the Ata culture, the heart of Kusinata truly came to life.”

Chef Jay, reserved yet precise in his thinking, respects local culture with every dish.

“The produce is the main determinant for the inspiration of what to cook. You honor the ingredient by using it in the best way possible,” he explains.

His favorite ingredient may be humble, yet it is foundational: “Salt. Simply put, without salt food is bland in my opinion.” His most reliable kitchen tool would be the chef’s knife. “It’s an all-around tool that can be used for most tasks in the kitchen. But take note, it’s more about the person using the knife than the tool itself.”

Kusinata’s menu consists of all-day breakfast items, appetizers, lunch specials, sandwiches, and desserts. Bestsellers include Omelette Fried Rice, Bagnet, Paco-Paco Salad, Curry Budbud, Salted Egg Fried Chicken, Bread and Butter Pudding, among many others — all super delicious!

Don’t miss their thank-you note on the menu: “Kusinata’s social entrepreneurship and pro-environment culinary operations is a teamwork of professionals, chef mentors, and volunteers who work jointly in uplifting the welfare of the Ata indigenous community of the North Negros Natural Park. Salamat guid for dining at Kusinata, and your understanding, appreciation and support for our Ata cooks, servers and their chef mentors. May our meals, our staff, the cool weather and the picturesque Malatan-og Falls, be part of your Don Salvador Benedicto experience and always bring you blissful and heartwarming memories.”