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Chef Tony Boy Escalante Gives Us a Tour of His Kitchen

The award-winning chef and restaurateur also shares the recipe for his culinary success.
Chef Tony Boy Escalante Gives Us a Tour of His Kitchen

A striking marble island greets guests entering Chef Tony Boy Escalante’s new kitchen. You can imagine how it has stood witness to many hearty feasts, with the home’s resident master chef being an effervescent host. “My grandparents were responsible for honing my affinity to good food,” he shares. “But my constant travels expose me to different flavors that also influence my art." 

Unlike other restaurateurs who started their careers when they were young, Chef Tony Boy began his at the age of 33 when he took up culinary arts in Australia. Fueled by his appetite for perfection, he soon reaped the rewards of his labor. In 2015, Antonio’s Tagaytay debuted on Asia’s 50 Best Restaurants—the first time the country ever made the list.  “In any of our restaurants, it is important that the best quality is observed not only in the food we offer, but also in the service we provide. It should be a total experience,” he says. 

Chef Tony Boy also mentions having the right team and the right equipment accounted greatly for his accomplishments. “It is important to partner with people who believe in the same things, and who exemplify the same values that you have. The same thing also applies to the appliances that you use,” he continues. 

In his kitchen, you’ll find Sub-Zero and Wolf units. “With quality equipment, you have less room for errors—and this is important if you want to be the best,” he shares. “It is very easy to fall for the notion of complexity in cooking. However, you need to just focus on two main things—the freshness of your ingredients and the quality of your cooking equipment,” he continues. 

Freshness is something Sub-Zero refrigeration incorporates in the field of preservation. The exclusive dual refrigeration system creates individual cooling environments for the refrigerator and freezer. Food stored in the ref, like produce and cheeses, needs cool, moist air to stay fresh; while the freezer section keeps its environment frigid and dry to keep frozen meats longer. 

Another innovation found in Chef Tony Boy’s kitchen is the Wolf range top. Its gas burners not only promise powerful high heat for restaurant-quality steaks but also comes down to a low steady flame to melt chocolates straight on the pan without burning. Chef Tony Boy also has the new convection steam oven that infuses the power of heat and steam. It allows him to cook a 17-pound turkey for just an hour.

Chef Tony Boy’s culinary journey is a continuous pursuit of true excellence. While there may be many ingredients to his success, one thing is starkly apparent when you step into his kitchen—the best always works with the best. 

Sub-Zero and Wolf are exclusively distributed by Focus Global Inc. Showrooms are located at The Residences at Greenbelt, Esperanza Street, Makati; Twenty-Four Seven McKinley, 24th cor. 7th Avenue, McKinley Parkway, Bonifacio Global City, Taguig; Pioneer cor. Reliance Street, Mandaluyong; and The Design Center of Cebu, P. Remedios cor. AS Fortuna Street, Mandaue. For more information, call (8) 705 9999 for the Manila office and 520 9888 for the Cebu office or visit the website

This article is sponsored by SUB-ZERO.

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