‘Still lingering, pushing us to grow, believe and create. — Jayson Gaspar Maulit’
April 27 of this year will mark the first anniversary of the passing of renowned playwright and director Floy Quintos.
Floy was a very talented and versatile artist who put Filipino culture at the forefront. He directed and wrote plays, starred in theater productions, wrote poetry, and even penned movie scripts (“Wating,” “Darna: Ang Pagbabalik,” “Koronang Itim”).
To us, he was the director behind the long-running showbiz talk show “Startalk” on GMA, and the creative director of the Southeast Asian (SEA) Games 2019 opening ceremonies.
The last play that he wrote was Grace, mounted in May 2025.
Without a doubt, Floy was well-loved in the industry.
One of those who was deeply affected by his passing is Jayson Gaspar Maulit, the chef and entrepreneur behind the Marikina-based restaurant Trining’s.
Jayson and Floy were both part of the campaign team of Leni Robredo when she ran for president in 2022. However, Jayson met Floy in person when the former watched “Reconciliation Dinner,” a play written by Floy about how relationships are affected by politics.
The bond that Jayson shared with the late playwright was strong, as they were both Ilokanos. Jayson gifted Floy with pinakbet. In return, Floy entrusted Jayson with an antique image. “Binigyan niya ako ng santo, ‘yung walang putol ‘yung kamay gaya ng mga lumang santo na nakikita mo sa mga simbahan at bahay sa Ilocos,” Jayson said.
The chef described Floy’s aura as a “greatness that enables.”
Jayson was so grief-stricken by Floy’s death that he couldn’t bring himself to attend the wake. “Noong namatay siya – I think – was one of the hardest parts of last year because prior to that, ang namatay naman ay ‘yung Lola ko,” Jayson explained. (Trining’s was put up in honor of Jayson’s late grandmother, who taught him how to cook.)
To pay tribute to Floy, Trining’s catered the meals for the cast and production team of “Grace” for one performance. Jayson declared, “We will do the same for the reopening of ‘Grace’ this year.”
In memory of his dear friend, Jayson created a drink that he unveiled at an event called Bitter and Bright: A Filipino Story Tasting Menu held at James & Daughters.
The drink, named “Floy,” is part of Jayson’s Filipino Evolutionary Cuisine. “It’s a way of cooking shaped by movement, migration, and memory.”
Cooking is a personal endeavor for Jayson, so everything that he whips up — every food and drink he creates — has a special story culled from research and experience. Floy — a cocktail made of gin, midori, triple sec, fresh cantaloupe, and soda water — exemplifies that.
Jayson wrote in the tasting menu notes, “To our dear friend, Floy Quintos — he saw our potential in the culinary world before we did. His quiet belief shaped me. No grand gestures, no loud declarations… This drink reflects that: bright, sharp, and unapologetically real…”
Although they were friends for only two years, Floy left an indelible impression on Jayson. “That’s Floy’s influence,” reflected Jayson. “Still lingering, pushing us to grow, believe, and create.”
