Former NBA chef emerges from famous father’s shadow

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The Tamayos are behind one of the country's successful catering businesses. Christopher Tamayo (center) followed in his famous father Steve's footsteps as a caterer, but opted to earn his stripes in the international scene via a stint as a chef to NBA stars in the United States.

Philstar.com / Raoul J. Chee Kee

MANILA, Philippines — It’s tempting to take the easy route and say that the apple doesn’t fall far from the tree when talking about father and son duo Steve and Christopher Tamayo.

The former is credited for standardizing catering services in the country through Tamayo’s Catering while the latter is a chef in his 30s who worked at a number of restaurants in the United States before becoming one of the chefs for the NBA. A few years ago, Christopher returned to the Philippines despite a burgeoning and lucrative career in the US.

“My parents were growing older and I wanted to be nearby but I also came home so I could marry my fiancée,” Christopher told this writer recently.

He also wanted to strike out on his own and present his take on elevated comfort food to his kababayans. Earlier this month (May 15), he opened Textures by Tamayo’s, a new restaurant in Tagaytay occupying what used to be the family’s guest house and vacation home. It was where his parents sheltered during the pandemic and where Steve indulges in his passion for plants.

The main structure in the one-hectare property is the house that has been converted into different dining areas including several tables on the terrace and a smaller airconditioned function room for smaller groups. A newer structure houses the restaurant’s kitchen and soon-to-be commissary.

Guests are greeted with a “welcome home” before being ushered to their tables. Once they are seated, staff is trained to offer and spritz a citrus-scented hand sanitizer on guests’ hands. Only then is the one-page menu featuring several starters, a couple of soups, salads, freshly made pastas, and different entrees (chicken, beef and pork) proffered.

It’s a far cry from the 1990s when Steve returned from Kuwait after his work stint was cut short due to the war initiated by Saddam Hussein.

“My father had to start again from scratch,” Christopher recalled. “First, he sold cooked food and rice to Centro Escolar University staff, just P13 for rice and a viand. He also opened a carinderia (small eatery) where I was in charge of filling plastic bags with water which we sold at P2 for ice tubig (cold water) and P3 for plain ice."

Another responsibility was shaving the ice needed for Halo-Halo from a huge block of ice. “I’m turning 33 this year but I can say I’ve spent close to three decades in the kitchen.”

Identity crisis

Still, Christopher admitted to undergoing an “identity crisis” in his 20s. He felt that any doors that were opened to him were because of who his father was. He decided to move to the US, enrolling at the Culinary Institue of America and earning his stripes with stints in a number of kitchens before becoming one of the chefs for the NBA.

“From the get-go, I told head chef Tyler Florence that I was going to devote three to four years to the job before heading home to the Philippines,” he recalled.

As the head chef at Textures by Tamayo’s, Christopher now calls all the shots. He built up his small team and came up with the opening menu that includes items like Bao-Cos (a portmanteau of Chinese bao and Mexican tacos) made with fried or steamed mantou filled with pulled pork or chicken; marinated tofu served in a glass dome, a favorite of his mother Mila; and his take on wedge salad. For the last item, he uses cabbage instead of iceberg lettuce that he sears on the grill and tops with pecorino cheese and slivered almonds.

Both his parents and his younger sister Dorothy were present at a recent dinner where father Steve proudly took photos and videos of his son the entire time, only putting his phone away to help serve guests himself.

“I’ve tasted many tomahawk steaks but his is really the best I’ve tried,” the proud father said as the perfectly grilled steak was served that evening.

The restaurant has only been open a few weeks but Christopher is fired up with a multitude of ideas and plans. “I want people to see and taste what Textures by Tamayo’s is all about, and what we can come up with in the future.

Textures by Tamayo’s is at 1975 Maglabe Drive, Tagaytay City. It is open Wednesdays to Sundays.