Antonio Escalante, recognised by many as chef Tony Boy, is not attached to material possessions. Even if he is a car aficionado, he could let go of his most prized vehicle if it becomes too much of a chore to maintain. The same goes for his food empire.
His namesake Tagaytay restaurant, which turns 21 this year, may hold a lot of distinction, sentimentalities and nostalgia, but he can let the iconic establishment go if it means providing a comfortable life for his two kids.
“I’m simply not a keeper. I don’t keep things,” he says.
In fact, after two decades, he loosened his grip on his business and warmed up to the idea of opening not one, but multiple branches of his beloved brands in the metro. Antonio’s found
