tvchef/bbq




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.
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.
Luckily I grew up in Asia and lived off anything grilled and sold on a stick.
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.




