Built To Last

Three Food Industry Giants, All Celebrating Their Anniversaries This Year, on How to Endure in a Crowded and Highly Competitive Arena Where the Life Span of the Players Are Getting Much Shorter
 

- Maan D'asis Pamaran

 “I went into culinary because I just needed a job,” chef Tony Boy Escalante laughs. The former dental student went from tooth fillings to fulfilling his diners’ culinary wishes at his Antonio’s dining destination in Tagaytay, which celebrates its 15th year of operations this year. His route took him around the world as a flight attendant, and deciding that it was not for him, he went back to his culinary roots in Iloilo, where food brings families together.

While working in the professional kitchen at Mandarin’s Tivoli Grill, Tony Boy would do private dining on weekends and his days off. “As long as there were 10 of you, I would cook for you at my Tagaytay home,” he recalls.

This eventually led to a bigger dream. Antonio’s Restaurant opened in November 2002. And throughout the years, it has reeled in a handful of international recognitions and the birth of other concepts, Breakfast at Antonio’s and Balay Dako.

Luck and perfect timing might have been a considerable part of his success, but no one can discount his impeccable taste on design, service, and good food. The same goes for Margarita Forés and the team behind The Moment Group, both of whom also celebrate similar triumphs as Tony Boy; their 20th and fifth anniversaries, respectively.

With a notable number of restaurant years under their belt, they are the first to testify that the struggle is indeed real. But just as quick as that declaration can they swear that those times have also been among the most exhilarating, inspiring and incomparable experiences of their lives.

STICK TO YOUR GUNS