SURVIVING THE STORMS

Away from the city, beneath the distant, twinkling night skies of Tagaytay, exists Antonio’s. Its founder, Tony Boy Escalante, has accrued a myriad of awards in his almost two decades in the industry—yet the 54-year-old head chef of the Antonio’s Group of Restaurants speaks with the lithe ease of someone unburdened with celebrity. For Chef Tony Boy, accolades and honors speak to his esteem to the highest principles of cooking—the COVID crisis serves as his toughest challenge yet towards keeping his restaurants, and the finest of dining traditions, alive.

CONTINUING TO DISH OUT THE GOOD STUFF

“I’m that person who wants to compete with no one but himself,” begins Chef Tony, “Too much connectivity is distracting. I want to be unique. I know what I