Tayo

06/02/2020

02/28/2020

Meet Chef Brian Webb of PHX Lechon Roasters. He moved to Phoenix from California to attend Scottsdale Culinary Institute. While working as a chef at a Japanese restaurant, he met his wife Margita and soon they were planning a destination wedding in Lapu-Lapu City, Phillipines. Immediately after landing, Brian was blown away by the food. “Filipino food was exciting, with the sour components, the sweetness… not only did I fall in love with my wife, I fell in love with the cuisine,” Brian said.

After the couple returned from the Philippines, Brian’s goal was to bring his experience in Cebu back to Phoenix. He spent months researching, learning recipes from his in-laws. In 2010, the Hey Joe! Filipino Food truck was born, serving menu items like, sisig, balut, and lumpia. But there was one dish that Brian couldn’t serve, from his truck; Lechon Baboy, the crown jewel of Filipino cuisine, a whole roasted suckling pig stuffed with herbs and seasonings with crispy skin. Brian says, “The food truck was a vessel, but also a handicap because you were limited on what foods you can do. I didn’t do Lechon because you can’t cook Lechon in a food truck."
After 4 years of serving filipino food to Phoenix, Brian sold the Food Truck and returned to the restaurant scene. Almost exactly 1 year ago today, he had an opportunity to pop-up at the restaurant he worked at to finally serve his Lechon recipe. The 5-hour roasted Lechon was a success and sold out in 15 minutes. Brian says, “that 15 minutes of selling out and seeing excitement on peoples faces, and seeing the enjoyment reignited my drive.” He knew he had something special and he began to plan the next chapter of his filipino food adventure.

Brian’s new venture, PHX Lechon Roasters has popped up in festivals and markets, selling out at every event. Follow to stay on top of his events and when he’ll be serving up his special Lechon.



Photos by @ Phoenix, Arizona

02/18/2020

Kamayan through the lens of the talented

Thank you for the amazing piece of work, cousin!

02/16/2020

We are humbled to get featured on azcentral.com. Thanks to Nicole and the Arizona Republic for sharing our story and vision. Check it out through the link in profile.

02/03/2020

Our Feb 15th Underground Kamayan is SOLD OUT 🙏🙏

02/02/2020

4 seats left...

Tayo's Filipino Kamayan Feast is a communal-style tradition where guests have no utensils or plates; and everyone eats using only their hands. Long tables covered in banana leaves, which act as substitute for plates. A bed of rice is placed on the banana leaves across the entire table to act as the....

02/01/2020

We are at 90% SOLD for the Feb 15th Feast!!

Get your tickets at

Tayo's Filipino Kamayan Feast is a communal-style tradition where guests have no utensils or plates; and everyone eats using only their hands. Long tables covered in banana leaves, which act as substitute for plates. A bed of rice is placed on the banana leaves across the entire table to act as the....

01/30/2020

Meet Chef John Cornelio of , one of the three Chefs designing the Kamayan Underground Feast.

“I was born on September 7, 1982 in Camiling, Tarlac of the Philippines. When I was two, my family moved to Anchorage, Alaska due to a wave of Ilocanos wanting a better life for their families. Even though I live in the U.S., I continue to learn more about my culture when I travel back to the Philippines every year. Eating was an integral part of these trips, and started my passion for food.

As I grew older, these yearly vacations came to a halt. High school happened and I lost touch with my roots as a result. I got into the tech field, but something was missing. My motivation was gone. I felt like a robot working in a corporate setting. After six years I left my job to pursue my dream of becoming a Chef. I busted my ass in several Phoenix kitchens before my drive slowly diminished again. What was I working for? I had no idea. I felt lost.

During this time my Mom was planning my Grandma's 80th birthday in the Philippines and wanted everyone to fly in. Of course I said yes. I quit my job during the busy season so I could attend. It was 22 years since my last trip, I was back home. It didn't take long for me to find myself because the first thing that hit me, was smoke.

Smoke is the one smell that resonates with me the most. It always brings me back to Camiling and the reason why I fell in love with cooking Filipino food. Toduken is the culmination of my trips back home and the memories I shared with family and friends over BBQ; Filipino-inspired with timeless techniques and flavors.

My style is not like your Lola or Nanay. It's my own way that I have been honing. Based on my memories, you can taste my heritage in every bite.”



Photos by @ Phoenix, Arizona

01/29/2020

The secret entrance to the Kamayan Underground Feast on Feb 15th. We are already at 70% SOLD. Link to tickets here:

https://www.exploretock.com/tayo/

01/21/2020

Kamayan Underground is a new dinner collaboration series featuring a traditional Filipino Kamayan Feast in exotic locations. We are inviting you to participate in a complete sensory experience. Food that you can see, smell, taste, and touch.

This first Feast will take place in a very special location; a space typically used by artists to create and display their work. A fitting place for three chefs from Tayo, Toduken, and PHX Lechon Roasters to design your Filipino Kamayan Feast experience.

The location will be in Central Phoenix (near Indian School and 7th Ave). Exact location and secret entrance instructions will be provided during the week of the event.

Tickets include entrance, appetizers, the full feast menu, and a speciality cocktail.

Tickets available now. Link in profile.