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Inside the Industry: Filipino dining in New York City with Tradisyon

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Inside the Industry: Filipino dining in New York City with Tradisyon
Chef Anton Dayrit tells us what it took to open Tradisyon in the middle of pandemic-stricken New York City

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“It was pure luck,” said chef Anton Dayrit when asked how he and his partners were able to successfully open New York City’s newest Filipino food spot at the outset of a pandemic.

After all, luck is, as stoic philosopher Seneca preached, “when preparation meets opportunity,” and veteran chef Dayrit has had 13 years to prepare for this opportunity.

After emigrating from Manila, Dayrit cut his teeth at Manhattan’s most exclusive kitchens – from Central Park-facing Jean-Georges to the Lower East Side’s Mission Chinese (a favorite of Anthony Bourdain). He then opened his restaurants, Mighty Bowls and The Hive, to bring Filipino flavors to the city.

In March 2020, confronted with the coronavirus pandemic, he opened Tradisyon with his partners Bianca Vicente and Joey Chanco.

In this episode, we speak with Tradisyon chef and co-founder Anton Dayrit on what it takes to run a Filipino restaurant in the middle of pandemic-stricken New York.

If you like this episode, you might also enjoy The future of dining with Sweet Ecstasy and The future of beer and Poblacion with Joe’s Brew.

And if you haven’t subscribed yet, Inside the Industry has a new episode out every #HustleMonday. –

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