Precious stones–and steak–go together in Aziza’s world | Lifestyle.INQ

OCTOBER 27, 2022

WHITE topaz studs with Chatham emerald danglers and Glastonbury cuff, The Aziza Collection; orange fringe dress, Hervé Léger
WHITE topaz studs with Chatham emerald danglers and Glastonbury cuff, The Aziza Collection; orange fringe dress, Hervé Léger
WHITE topaz studs with Chatham emerald danglers and
Glastonbury cuff, The Aziza Collection; orange fringe dress, Hervé Léger

“Do you want to go videoke?” asked Aziza Mondoñedo over dinner one night in Cebu.

 

She has a busy schedule flying back and forth between Cebu and Manila, managing her jewelry line and running the family’s newly renovated restaurant, Tinder Box, in Cebu.

 

Yet she still likes the simple things in life, like a videoke night.

 

Aziza recalled with a laugh how her dad got tired of buying her jewelry, so he suggested she start to make her own.

 

She answered with a quick “OK,” and lost no time designing a few pieces. Other people loved them, too, eventually.

 

She takes design inspiration from history and ancient civilizations, and admits she’s obsessed with them.

 

“I also get inspired by movies or nature, things I see in every-day life. I can even be inspired by the stones themselves. My new favorite visuals are the sea creatures from my recent diving trip,” she pointed out.

 

‘You will love it’

 

She doesn’t sketch, and goes by natural feel. “I am not good at sketching,” she said. “I’ll probably just make it and I guarantee you will love it.”

 

What makes her pieces different are their versatility and surprise twist. “You can attach and detach certain parts to go from a day to night look,” she said.

 

Her jewelry features a fusion of classic, modern and edgy, making pieces that do not necessarily match, and which would make you look twice.

 

Aside from making her own jewelry, Aziza admits she loves food—she runs the family restaurants Tinder Box and Restaurant Aziza.

 

“I love cooking and eating steak,” she said.

 

She seasons steak with the usual salt and pepper, and lots of butter. Then she sears it in a pan on high heat, but not too long because steak is best served rare.

 

Other dishes she loves making, especially for guests, are pasta, guacamole and desserts.

 

“I love baking pie, especially lemon meringue and crunchy pumpkin pie,” she said.

 

Her next challenge is learning to cook seafood. “My mom has a killer Lobster Thermidor recipe, and I need to learn that,” she declared.

 

Credits:

 

Photography

Toff Tiozon

 

Styling

Luis Carlo San Juan

 

Makeup

Justine del Rosario

 

Hairstyle

Mark Familara for L’OrÉal Professionnel

 

 

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