Basti Escalante on Growing Up In Antonio’s and Now Helping Shape Its Future

(SPOT.ph) While it’s inspiring—and frankly, easier—to imagine the success of an empire as the fruits of one man’s labor, it very rarely shakes out that way. But Chef Antonio 'Tony Boy' Escalante has held on to the reins of his restaurant group expertly for almost 25 years, with a vision that hasn’t wavered since the first concept opened.

But it’s like Wonka’s chocolate factory; as brilliant as the founder might be, he can’t run everything, and certainly not forever. You may have seen announcements of Tony Boy ‘stepping back from daily operations,’ but reports of retirement are greatly exaggerated. The man himself shares, “It’s about creating space for the next generation.”

He didn’t have to send out five golden tickets to find a potential successor, though. His son Basti Escalante was never going to sink into the nepo baby mold, and instead threw himself into what would become the family business. “I grew up in the compound, so Antonio’s is home,” he shares with SPOT. “It’s a little difficult for me to explain to people what my approach to food and hospitality is because it’s all innate to me.”

Alongside him are Patricia Benedicto, Director of F&B and Brand, and Executive Chef AC Agra. Between the three of them, they’re covering all the bases for Antonio’s Group moving forward.

The founder of Antonio’s retail arm Pedro the Grocer may be young and in love—not even 30 and counting down the days til he waits at the altar, at time of writing—but the path seems to be set for him. Pride in family and in excellence seems to be the running theme of his life; he’s happy to be at his father’s side (just maybe not in the kitchen), and happier to name his contributions after his little brother (the Pedro in question) rather than himself.

SPOT: Apart from your dad, who have been your other major influences?

BE: “Actually my uncle, Francis Esteban, who's also our VP. He's another big influence and a mentor, I work closely with him every day. I shadow him, and really learn most from him when it comes to how to make key decisions moving forward."

SPOT: And how have your friends taken to the recent news?

BE: "The response has been really positive. There's no end to the messages of support, and already asking me about future branches or new items... It's been encouraging."

SPOT: Now that you're kind of in charge, is there any one dish you're looking to put on the menu or inventory unsupervised?

BE: "Am I in charge? I'm part of a team, I'm never unsupervised! And to be frank, I think we already have all of the good stuff. But, my fiancee does nudge me from time to time for her dream chocolate-overload ice cream cake flavor, since we've got ice cream cakes over at Pedro the Grocer Rockwell, so I'd put that for her. But to me the Strawberry one is the best flavor!"

SPOT: What’s kept you so close to the business? There are a lot of ‘heirs’ who don’t involve themselves as much in what their family does.

Basti Escalante: “I think I was fortunate enough to be able to strike a balance with Pedro the Grocer. I was able to do my own thing while still contributing to the Antonio’s ecosystem. And I like to think that even though my dad still chiefly holds the vision, I’m able to contribute to meaningful expansion.”

SPOT: What does that meaningful expansion look like to you?

BE: “We have an incredible customer base, it really starts there. From the business side of things, it can be easy to look at that and think you can do whatever you want, but we’ve also been blessed to have a vocal market, not just a loyal one. So expanding meant meeting them where they are, because you can only be a destination for so long. That meant coming to Metro Manila, and keeping the customer experience the same across all of that.”

SPOT: You weren’t afraid of the Manila presence cannibalizing the one you have in Tagaytay?

BE: “I mean, you can look at it like that, but consider what you have to go through to get to Antonio’s or Balay Dako in Tagaytay. It’s true that people travel to eat, but who has a disposable eight hours to spare these days? And for those who’ve never been to any of our restaurants, it’s proof of concept. When they go up to Tagaytay next, they’ll know what they can get from us. They’ll know what they want.”

SPOT: Since you grew up and basically work in Tagaytay, does it not feel like a vacation capital to you anymore?

BE: “My friends have a favorite joke, that Tagaytay to me is a 7-Eleven run to someone else. And yeah, it's routine, but I have loved watching it change and develop from the time I was a kid. Plus, I won't say no to a nice drive."

SPOT: But then where does a Tagaytay local go on vacation?

BE: "Sometimes a little alone time at home is enough! But actually, Bacolod is my idea of a vacation capital. But then, it's also what my dad and I really think of as home. That's where we can truly put our feet up. When I'm not working and if I have the time... I'd rather be relaxing in Bacolod."

SPOT: Given the recent shift, where do you anticipate difficulty moving forward?

BE: “The restaurant business is competitive in a way that there’s no getting around, you know? You just have to go in knowing it’ll be tough. I think you see it best demonstrated in malls. You’re at the mercy of where people want to go and what may or may not be top of mind for them. But that’s why quality is a core value for me, and everyone who works with us.”

SPOT: That was why you started Pedro the Grocer, right?

BE: “For sure. I value accessibility and quality, they’re what truly pay off in the long run. I won’t attach my family's names to something I’m not proud to sell.”

SPOT: Speaking of family—you're smack dab in the middle of wedding planning. Does the work experience factor in?

BE: “The F&B part is definitely already taken care of! It's really just about deciding from a neverending list of good food, which is a really good problem, I know. I mean, definitely my favorites are going to make an appearance, my fiancee is part of making sure of that.”

SPOT: And what are your favorites from the Antonio’s ecosystem? Any concept.

BE: “Any?! Okay. Hmm. I think number one has got to be the Dry-Aged Steak… and it has to be with our mashed potatoes. Specifically Antonio’s. Non-negotiable for me!”

But it’s as we said—the one-man band story is usually unrealistic, and almost 25 years at the helm is no easy feat. In today's food and beverage landscape especially, to last and to expand sustainably can seem like a pipe dream—yet here stands Antonio's, ready not only to carry on but also to make a few adjustments. Perhaps the biggest change in the Antonio’s team is letting go of that mythic hero narrative, and making room for new voices in an ever-evolving space.

SPOT: Is there anything you’re going to miss about having Tony Boy at the helm?

Patricia Benedicto: “I don’t think ‘miss’ is the right word! He’s still very much at the helm, but after 24 years of [carrying all this], he’s trusting us to take on more of it. Having him as a mentor has genuinely been life-changing. He is incredibly generous with his ideas and welcoming of different perspectives.”

AC Agra: “Yeah, I still work closely with him. We talk basically every day.”

BE: “My dad still has new stuff up his sleeve. It’s not really stepping away to create distance… more like he’s trying to look at the broader picture.”

SPOT: It’s still a significant shift in leadership, now a shared responsibility. What has working together on this level taught you?

PB: “We each bring different strengths to the table, and naturally have different perspectives, but what unites us is that common goal of trying to make the best decision for our brand and our customers. I am very fortunate to be doing this with Basti and AC because we’re so aligned in that respect, and so the trust is there. Working together feels natural.”

AA: “It’s really about that trust. Collaboration, open communication… [otherwise you can’t deliver] excellence in service. I’m very happy to be sharing a strong vision with Tricia and Basti.”

SPOT: And what’s everybody’s favorite part about the work?

PB: “Oh, the people. One of my favorite things is seeing familiar faces return… being part of so many milestones in their lives, being trusted with those occasions.”

AA: “I love watching the team grow—whether it’s mentoring young chefs, watching new people gain confidence. Food brings people together [even behind the counter.]”

BE: “Me, I love the business side of things. Negotiating for new spaces, sharing our vision in a way that allows us to grow is super fulfilling. I think the balance works out not just between us and my dad, but between the three of us.”