Jem Tinsay on Creating an Intentional Space at Vine Café & Lounge

In a city as cosmopolitan as Makati, there are only quite a few spaces where one could feel truly romantic — not only in a candlelit setting, but in a way a place could make you feel present, seen, and softly undone.
Vine Café & Lounge is one of these rare finds, tucked away behind a flower boutique in Salcedo Village, Makati City. In this space, romantic florals and experiential dining offer a serene escape from the city’s usual rush; a space where guests are invited to slow down and bask in intentional beauty.
At the heart of it all is Jem Tinsay, the visionary behind this concept. For her, emotional storytelling and purposeful planning are essential to crafting spaces that linger in the present.
Curious to learn more about her vision for Vine Café & Lounge, The Beat Asia sat down with Jem Tinsay to talk about her inspirations, her journey as a newcomer in the F&B industry, and what’s next on her path.

Before stepping into the world of food and beverage, Jem Tinsay had already lived several lives. She first began as a registered nurse, later transitioned into pharmaceutical sales, and eventually took to the skies; first as a flight attendant, and then (currently) as a private pilot. Each pivot, while seemingly different, shaped her perspective, laying out her hospitality vision for Vine Café & Lounge with care and quiet boldness.
Alongside Vine Café & Lounge, she and her team currently manage Boxed Blossoms, a luxury flower boutique specializing in fresh and timeless flower arrangements.
As founder of Vine Café & Lounge, how does this space represent you on a personal level?
Vine Café & Lounge reflects my personal journey — a blend of travel, elegance, and emotion. As a former flight attendant with nine years in the hospitality industry, I was deeply inspired by the comfort and exclusivity of airport lounges. Vine is my attempt to recreate that sense of serenity, while layering it with the romantic and botanical aesthetic that speaks to my soul. It’s a space that feels like me: intimate, thoughtful, and quietly luxurious.
Your resume sounds very impressive! Can you tell us about your journey and how that led you to creating Vine Café & Lounge? What inspired you to step into the F&B industry? What gaps were you hoping to fill in Manila’s F&B scene?
I’m a registered nurse turned pharmaceutical representative, then became a flight attendant, then a private pilot, and I’m still completing my commercial hours for licensure. But, I’ve always been drawn to building spaces that bring beauty and connection to people’s lives.
I created Boxed Blossoms to fund my flight school, and through that, discovered the power of branding and emotional storytelling. Vine was born from a desire to offer Manila something different: a café-lounge that isn’t just about food, but about presence, conversation, and artistry.
I saw a gap in the market for a venue that felt both elevated and deeply personal.
What’s the story behind blending a café and a lounge for Vine?
The idea came from my years in aviation. Airport lounges always fascinated me — the lighting, the calm, the curated experiences. I wanted to translate that concept into a café, where people could feel at ease yet inspired.
The “lounge” element brings intimacy and pace; it’s not rushed. It’s about savouring a moment over coffee, wine, or shared stories. Vine is not fast food, it’s [focus is on] slow presence.
How would you define the essence of Vine, from the vibe to the experience you want to give to your guests?
Vine’s essence is a romantic refuge. I want our guests to feel like they’ve stepped into a secret garden in the middle of the city where time slows down, beauty is intentional, and every detail whispers care. From the music to the plating, everything is designed to create a sense of emotional connection and sensory harmony.

The name “Vine” seems to evoke something organic, rooted, and growing. At the same time, it’s a nod to the Boxed Blossoms brand. How does that spirit of growth translate to the brand?
Exactly, “Vine” is about life unfolding. It symbolizes quiet resilience, femininity, and growth, which are also values deeply embedded in Boxed Blossoms. As a brand, Vine is a branch that grew from the same root: love for detail, elevated aesthetics, and making people feel something real.
Both brands are anchored in emotional storytelling and visual artistry.
F&B in Manila is both lively and competitive. What have been the biggest challenges in running Vine, especially when the trends and tastes in the metro change and evolve quickly?
Manila’s F&B scene is fast-paced and trend-sensitive. One challenge is balancing staying relevant with staying authentic. We don’t want to chase every trend, but we also can’t be rigid.
Staffing, rising overhead costs, and customer unpredictability — especially post-pandemic — have also been real hurdles. But they’ve pushed us to be more creative and lean in how we operate. With my partner John Eriguel’s marketing company, Facts and Fables, he is able to catapult our brand forward for more visibility and reach greater heights.
Food trends usually change from one day to the next. How do you decide on the trends you embrace at Vine? Is it usually more data-driven, or do you collaborate with your team?
It’s a mix of intuition, experience, and collaboration. We do look at what people are gravitating toward on social media or in the market, but we also sit down with our team, especially with our chefs, to align with what feels on-brand. We ask ourselves: Does this still feel like Vine? Trends are just tools — we use them to tell our story, not replace it.
Are there any exciting trends that you wish to incorporate in Vine Café & Lounge?
Absolutely. We’re drawn to experiential dining — interactive elements like bouquet bars, edible florals, or customizable tasting menus. We’d also love to bring in more functional drinks, wellness pairings, and intimate chef-led experiences. It’s about making dining both sensory and memorable.
How involved are you in curating the menu of Vine Café & Lounge?
I’m very much involved. While I’m not a chef, I work closely with our kitchen team to ensure the menu reflects the identity and mood of the brand. We focus on presentation, emotional storytelling, and how each dish fits into the larger Vine experience. From the cutlery to the garnish, everything has to align.
Juggling a floral boutique, a café-lounge, and being a private pilot seems really busy? How do you stay grounded while running all of these at the same time?
Honestly, it’s not always easy. But I stay grounded by remembering why I started — these businesses aren’t just ventures; they’re pieces of my soul. I prioritize structure, lean on a good team, and carve out moments of stillness when I can.
Flying, ironically, is also my therapy. It teaches me discipline, clarity, and altitude – literally and emotionally.
As you continue growing the brand of Vine Café & Lounge, what’s your vision for Vine Café and how can it contribute to the local community? To the cultural and creative spaces?
My vision for Vine is to become a cultural anchor — more than a café, a sanctuary where ideas, art, and beauty come to life. I’d love for it to support local creatives, host intimate gatherings, and serve as a canvas for collaboration.
If we can’t inspire others to pause, dream, and create, then we’ve done something meaningful. We also envision Vine to grow multiple branches and become not just a café, but an overall culinary, art, and lifestyle hub.
To learn more about Vine Café & Lounge, follow its Facebook and Instagram pages. You can follow Jem Tinsay on her Instagram page.
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