Tayo

Kamayan through the lens of the talented

Thank you for the amazing piece of work, cousin!

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

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.