TVCHEF/BBQ

STREET FOOD, BEST FOOD

Whether at a street food festival in Greenwich Village or a quick lunch-break in the business hubs of Manila, the flavors of grilled meats and meal-on-a-stick is what makes up the culinary journey that brought me to 1 of the BBQ hubs of the world: Texas.
And with Houston now considered as America’s Most Diverse City, I never felt that I had to sacrifice the Filipino-Spanish, Chinese, Thai, Japanese, and Korean BBQ influences that shapes my creative inspiration.

tv@Grindgrub.com

From large food festivals, corporate popups, and holiday events, Chef Taylor Viriña has developed dynamic BBQ productions in the US and Asia.

Modernizing BBQ Menus became a specialization of mine when the last 3 restaurants I was managing needed to directly compete with the powerhouse of Landry’s Inc. and other Texas giants.
Luckily I grew up in Asia and lived off anything grilled and sold on a stick.
My philosophy on BBQ is based on certain “aesthetics” that are heavily inspired by Anthony Bourdain. BBQ almost always is about transforming cheap meat with dynamite flavor, a manic diligence towards the balance of crisp and juiciness, and the ability to EAT IT WITH YOUR HANDS.
From sidewalk stalls in the Philippines to yakitori bars in Tokyo, I brought the frenetic excitement I felt at those locations to the BBQ events and restaurants I would consequently manage on this side of the pond.