Antonio "Tonyboy" Escalante

The unananimous decision recognises no less than the chef Antonio "Tonyboy" Escalante, owner and founder of the acclaimed Antonio’s, a restaurant in Tagaytay City that consistently appears on international best restaurants lists and is considered one of the best restaurants in Asia. The chef Escalante has trained in the prestigious Regency TAFE in Adelaide, Australia, an affiliate of Le Cordon Bleu. While in South Australia, he had menial kitchen jobs such as working the grill in Gaucho Argentinean Restaurant and cooking on the line at the Hilton Adelaide. When he returned to Manila to advance his culinary career, he had the chance to work at the Mandarin Oriental Manila’s French kitchen, Tivoli, with his mentors, the chef Norbert Gandler and the chef Humphrey Navarro. Born in Negros Oriental and raised amidst the rich cultural tradition of his home province, he grew to understand how good food can bring people together.

The idea to open a restaurant in Tagaytay City didn’t occur to him right away. In fact, he was just looking for a place outside the city where he could plant his own vegetables. “These idyllic surroundings at Antonio's not only served as a beautiful backdrop for any meal, but were also a source of inspiration for my gastronomic dreams. I wanted to recreate that vision back home,” says the chef Escalante.

The secret of Antonio’s much-lauded cuisine is fresh, high- quality and sustainable ingredients cooked in an unadulterated, simple and tasty manner. “While what is served on the plate should be the focus, we know that the experience is more than just the cuisine. From the crafted interiors and vistas to warm, gracious service, every detail, no matter how minute, is essential,” he says.

For the food and ambience alone, the two-hour drive from Manila to Antonio's is certainly worthwhile. The dishes he creates are exemplary and meticulously prepared. It's excellence on every plate.