Passing the torch: Chef Tony Boy Escalante lets a new generation take the reigns

A former race car driver, Basti was first driven by his entrepreneurial mindset during lockdown. Motivated by boredom, he decided to bring the restaurant’s frozen, baked and ready-to-eat products such as speciality fruit jams, ensaymada, vacuum-packed corned beef and even ice cream (which was only available for dine-in before) from Tagaytay to distribute and sell all over the metro. Seeing that the demand was strong and stable, he convinced his dad to consequently open a brick and mortar.

“He is so mature. He knows what he wants. But he doesn’t challenge me. He always listens,” proudly says Tony Boy of his son. “I’m very happy. Deep inside I’m really happy and privileged that I can give Basti a start up.” The original plan was for him to study overseas then come back home and take over the business. But he slipped in his role organically and is now very much involved. Currently, aside from managing Pedro The Grocer, Basti is also handling the Manila expansion projects, which include more branches of the retail shop and a possible extension of Pedro into a casual diner, offering a menu that makes use of their in-store products. 

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Though young and relatively inexperienced, he grew up witnessing the evolution of Antonio’s, giving him an upper hand on how his father would like to run the show. “He’s not a micromanager. By the time you present something, the sample has to be at par [with his standards], because if it’s not, then why are you even presenting it to him?,” Basti describes his father. “He’s also very efficient. Kung pwede kahapon, kahapon [If it can be done yesterday, so be it]. Our ideas may sometimes not connect but I still listen to him because he has done this for many years now. So why even question his decisions?” Lastly, and most importantly, the son has also learnt to keep familial relationships among the people they work with, something Tony Boy has genuinely practised from day one of his restaurants.

“My dad has always been very supportive, growing up until now. He supported my ideas. When I have difficulties, he would tell me not to give up,” says the 24-year-old. One time, he enrolled at the Culinary Institute of America to take up food science. But he dropped out after a semester after realising that cooking professionally wasn’t really his cup of tea. “I just wanted to try it since I grew up in a restaurant.” He was four when Antonio’s started back in 2002.

Tony Boy is one to encourage his sons to at least try. If they end up liking it, then good. If not, then at least they tried. This notion didn’t just apply to sports or school, but also to food. “I had to eat whatever was on the table,” recalls Basti. “If I see something that I don’t like, he would tell me to just try, to not be afraid to try.” This all-out support and guidance is what’s giving the young entrepreneur the push and courage to delve into the deep end since he knows he has a lifejacket, in his dad.

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Tony Boy is still involved in the food and day-to-day restaurant operations, but not as much as before, giving him ample time to relax and work on new ventures. Sometimes, he will just randomly tell his staff his ideas, and they will efficiently execute them on their own. “I like what I’m doing now, going around and checking things. I love my team. It’s very liberating. People don’t even look for me in Tagaytay anymore. They look for either Tricia or Raul. Not me. Which is nice,” he says.

When not in Manila, he can be found travelling the world, feeding his love for adventure, dining experiences and car racing, or in his hometown in Bacolod, where he eventually plans to retire and get back into simple cooking.

“I have everything that I need to open in Bacolod. I’ve been very fortunate, lucky and blessed for the last 21 years.” Even during trying times like the pandemic and the Taal eruption, Antonio’s survived with the help of loans and the relentless patronage of loyal customers. “It helped us recalibrate,” he says. “There’s always something good to come out of something bad, if you will it.”

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Family and friends have always been important for Tony Boy and since all his siblings are based in Negros, that’s where he sees himself stationed sooner or later. What he’s building at the moment may be nothing as grand as Antonio’s, but it will definitely have the same soul. “I want to have a good bakery in Bacolod and do breakfast and lunch. I’m also building a venue for events.”

There are plans to set up something in Baguio as well, where they acquired a 6000-sqm land. Whatever he fabricates, for sure it will carry the same culture and standard his other reputable brands foster.

There had been people who weren’t always in favour of their expansion, particularly with Balay Dako, saying that it would dampen the brand. But he stuck to his guns and didn’t follow their advice. “I think I can be for everyone. At the end of the day, it’s always about the experience,” he says. “I want to provide people a reason to stay, especially after a long drive to Tagaytay. I just love to entertain.”

Tony Boy may not like to keep material things. But he certainly likes to keep people around.

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