Few names in the Philippine dining scene carry the weight of prestige quite like Chef Antonio “Tony Boy” Escalante. A pioneer of fine dining in the country, Chef Tony Boy, as he is fondly called by patrons and peers, is perhaps best known for Antonio’s in Tagaytay—a restaurant synonymous with understated elegance, impeccable service, and delicious food. First opened 2002, Antonio’s redefined what it meant to dine well in the Philippines. Nestled in a garden estate in Tagaytay, Cavite, the restaurant’s black-and-white colonial architecture, chic interiors, and serene atmosphere made it a destination in itself and has since become a venue of choice for the celebration of milestones. Antonio’s was also the first Philippine restaurant to be included in the prestigious Asia’s 50 Best Restaurants list, and to this day, it continues to attract diners from around the world seeking a refined yet soulful culinary experience. Over the past few..
