Cruise the World with Chef Anton Amoncio

Celebrity chef Anton Amoncio embarks on an exciting adventure to start 2019. See him and fellow hosts Patty Lee, Yvonne Man, and Michele Lean as they cross the vast ocean on a cruise ship while presenting coastal destinations that will leave the viewers in awe with the new TLC show, Cruise the World.



On the first two episodes of Cruise the World, Patty and Chef Anton meet each other while on a cruise. Forging new friendship, they travel together and introduce their respective countries, Taiwan and the Philippines. Fun and adventure await them as they head to their two getaways.

The pair starts their journey on Patty’s homeland Taiwan where Chef Anton and the viewers discover something new on the island state. Chef Anton and Patty later venture to the Philippines and explore Palawan, one of the country’s famous tourist attractions where they experience local culture and cuisine.



“Traveling with strangers is something new to me. Working with Patty is super fun and cool. We had great chemistry while doing the show,” shares Chef Anton.

Chef Anton is the grand prize winner and the first Filipino to win in the Asian Food Channel’s Food Hero Asia in 2016. He is the host of Asian Food Channel and The Food Network Channel. Meanwhile, Patty is a host, actress, singer, and model from Taiwan. She is the host of the TLC travel show, Fun Taiwan First Timer, and the Taiwanese dive show, 30 Meters Underwater.



The other two TLC hosts are Yvonne Man (journalist and host of Bloomberg TV) of Hong Kong and Michele Lean (television presenter, Asia Food Channel host, and TV chef) of China. They will be featured on the third and fourth episodes of Cruise the World.   



The four-episode show will premiere on January 19, Saturday, at 7:10pm (SEA and PH) and 8:00pm (TW) as well as January 20, Sunday, at 6:00pm (India). 

Chef Anton Amoncio is a talent of Asian Artists Agency. For inquiries, please call (02) 855-4765 or (02) 405-4423, email info@asianartistsagency.com, and visit fb.com/asianartistsagency

Chef Anton Amoncio in "Let It Snow": An Early Christmas in Canada

It was an early Christmas gift for celebrity chef Anton Amoncio who is still in high spirits after participating in “Let it Snow,” a chef exchange program by the Canadian Beef Centre of Excellence held in Calgary, Canada. This is the first time that a Filipino chef was featured in the exchange. His trip was made possible through the Culinary Exchange program of the Canada Beef Centre of Excellence and in partnership with Fairmont Chateau Lake Louise.


Chef Anton, together with other world-renown chefs, whipped up appetizing recipes using Canada beef.

Chef Anton Amoncio with from left: Katrina Dumlao and Cyrinne Ellet Dela Cruz

The week-long event is in celebration of Canada 150, which is the 150th founding anniversary of Canada. Three events happened at different Canadian luxury resorts, highlighting the seasons of Canada: at the Fairmont Banff Springs in early summer, Fairmont Royal York Toronto in harvest season, and Chateau Lake Louise for winter.  Chef Anton’s visit to the famous Fairmont Chateau Lake Louise is the finale of Canada Beef’s Canada 150 celebrations this year.

Chef Anton Amoncio with Executive Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise at the Bow Valley Ranche Restaurant, Fish Creek National Park in Calgary, Canada   


Chateau Lake Louise is a luxury outdoor travel experience located in one of the most beautiful sceneries that Canada has to offer.



Chef Anton rubbed elbows with some of the culinary experts including Chef Marty Carpenter, president of the Canadian Beef Grading Agency, and Abe Van Melle, the Technical Manager for the Canadian Beef Centre of Excellence. Interesting topics about Canada were discussed over dinner at the Chop Steakhouse and Bar.

Lunch at the Bow Valley Ranche Restaurant with Michael McLean (in the cowboy hat) and Executive Chef Jean-Francois Fortin.




According to Chef Marty, Canada beef is classified by its flavor, which comes from the predominant use of barley in their cattle feed. Combined with the almost vineyard-like culture of their cattle industry, this puts Canada beef in a league of the world’s premier beef products.



Chef Anton also joined in the briefing activities scheduled for “Let it Snow” and toured the kitchen at the head office of the Canada Beef Centre of Excellence.

Chef Marty brought the entourage for lunch to the Bow Valley Ranche Restaurant at Fish Creek Park where Chef Anton had the opportunity to meet Jean-Francois Fortin, the Executive Chef of the famous Fairmont Chateau Lake Louise and Michael McLean, who works with the Bar U Ranch National Historic Site.

Chef Anton Amoncio with Carlos Munda and culinary experts at Bow Valley Ranche Restaurant at Fish Creek Park.


Chef Anton had his share of the limelight when he presented his own recipes using the best quality Canada beef: Beef Morcon Sliders, Bistek on Green Onion Blinis, and Beef Shortribs Sinigang in Green Mango. He proved once more that Filipino chefs are at par when it comes to culinary artistry. The warm acceptance that Chef Anton experienced in his trip to Canada was enough to melt even the biting cold of winter. 



Chef Anton Amoncio is a talent of Asian Artists Agency. For inquiries, please call (02) 855-4765 or (02) 405-4423, email info@asianartistsagency.com, and visit fb.com/asianartistsagency

Pinoy Chef Anton Amoncio is one of the finalists of Asian Food Hero

Asian Food Channel (AFC) started in 2005, is Singapore’s leading food focused channel that celebrates the unique Asian culinary experience with the added touch of global flavor. AFC entertains viewers with a range of local and international content from reality, lifestyle to travelogue program formats. It is available in more than 10 countries in Asia Pacific. The channel’s online engagement are through website and social media platforms.

Asian Food Channel is part of Scripps Networks Interactive, one of the world’s leading producers of lifestyle content.

Chef Anton is very excited to go to Singapore and represent the country. He is still in shock that he was chosen to be one of the Finalists. Chef Anton presented videos of his signature Filipino dishes like Tinola and Fried Chicken Adobo sa Gata. On finals night on October 20, Chef Anton will definitely be cooking another signature Filipino dish.

Chef Anton is an only child. His mom has two rules in the kitchen, (1) “You like to cook; you cook, but don’t mess it up.” (2) “You make mistakes; you live with it and do better.” There was also one extra rule, do not touch the knives when he was young.

Whenever his parents were away, his grand mom, aunts and uncles took over in taking care of him. Unlike other kids, Chef Anton preferred to stay at home. He started his love for cooking when he was 7 or 8 years old. His grandmother always brought him in the kitchen to watch over him while she cooked.

Anton's constant exposure to his grandmother's cooking started his love affair with food.

Tinola which his grandmother used to cook for him every time he is sick or injured is his comfort food. It is also his recovery soup until now. Everything that his grand mom whips up in the kitchen are his favorite dishes because they are all magical.

Chef Anton has one food he will not touch - dinuguan. His unpleasant experience happened when he was young. At a restaurant, the waiter informed him that the soft luscious chocolate looking chunk was chocolate. A chocolate lover, he ate the uber tender chocolate, when in reality it was coagulated pigs’ blood.

Chef Anton has a lot of respect for other chefs and cooks all over the world, but it is his grandmother whom he considers his ultimate Food Hero. So, when his grand mom learned that he is part of the Final 4 in the Asian Food Hero contest, she was very happy.  His grand mom watches his shows whenever she gets the chance to. Chef Anton hopes that he can make his grand mom proud.

As a person, he believes that he needs to constantly improve himself and be better. "Learning is constant," he says. "You always need to improve yourself constantly or you get dull."

If he will be compared to a kitchen tool, it will be a chef’s knife. "In order for the knives to be of great use, you have to constantly sharpen and maintain them for them to be in tiptop shape," explains Chef Anton.

The content of his refrigerator varies but he will always have chicken because according to him it is very versatile. And there would always be tomatoes, garlic and onions too. "They are my trinity," he says.

Asked what it means to be a chef, Chef Anton explains, "Chef is a title given to cooks that have paid their dues in the kitchen."

A graduate of the Center for Culinary Arts (CCA) after a two year music production schooling at De La Salle Benilde, Chef Anton learned about teamwork and communication while working in the kitchen. He says, “You can have a group of extremely talented chefs working together but if they don’t communicate and basically don’t operate as one unit, they will fail.”

He’s not sure how he differs from other chefs, but he says that he is playful when it comes to food. He loves building relationships with other people through food as well. He wants to be remembered as someone who touched other people’s lives not just in his dishes but also as a person.

Chef Anton first appeared on TV in 2009, on ANC’s Mornings where he endorsed a pasta brand. He is the owner and chef of Antojos Manila, which serves Filipino dishes.