Textures by Tamayo's Brings a Taste of California to Tagaytay
The new restaurant from chef Christopher Tamayo offers plenty to discover, but we'd happily drive back to Tagaytay for the roast chicken alone.
by Rhia Grana
Published on Jun 21, 2026
For years, everyone knew Christopher Tamayo as “the son of Tamayo’s Catering.” Which is understandable, given that he is the son of catering industry stalwart Steve Tamayo. Christopher says, “It feels amazing to be second-gen.”
But carrying a well-known name also comes with its own pressures.
“I felt like I was respected not because of my skills but because of my last name,” he admits to the media at the launch of Textures by Tamayo’s, his upscale restaurant in Tagaytay. “I left for the Culinary Institute of America (CIA) because I wanted to prove to myself that I have skills.”
To further hone his culinary know-how, he worked as a chef for NBA players, a stint he considers one of the highlights of his career. He worked under the tutelage of American celebrity chef and Food Network star Tyler Florence.
When the Golden State Warriors won the NBA championship in 2022, the then-29-year-old chef took it as a sign to begin a new chapter in his career. He came back home to Manila and saw an opportunity to open Cafe Intramuros and Sibol Manila bakery, which to his surprise developed a loyal following.
This May, Chris launched Textures by Tamayo’s in their family’s vacation home in Tagaytay. “The menu, I would say, reflects my entire childhood. With this new venture, I wanted to pay homage to my parents, their humble beginnings, and their legacy. So I thought our home was the best place for it,” he quips.
Christopher says working in the US taught him to respect the natural flavors of fresh ingredients, an approach that became the guiding inspiration behind the restaurant. “[I named it] Textures because I want to play with the textures of each ingredient. It's like an orchestra, I'm respecting each ingredient and making them work together,” he explains, adding that some of the items on the menu are inspired by food he served to the NBA players.
He also chose to highlight modern California cuisine, as the state is widely regarded as a melting pot of cultures. “I didn't want it to be limited by one cuisine. If kimchi works with Japanese miso, I'd do it,” he says.
The menu is the product of decades of immersion in the food industry. “I completed the menu in about three or four days because these dishes are rooted in childhood memories,” Christopher shares. “Take the Chicken Truffle Havarti, for example. Tamayo’s Catering was known for its chicken cordon bleu, so I wanted to create a more refined version of it. That’s how the dish came about.”
As for the roast chicken, the decision was simple. “It’s a no-brainer for me,” he says. “Everyone loves chicken in the Philippines, especially roast chicken.”
He continues, “The Sichuan-Tsuyu Tofu was inspired by my mom because tofu is her favorite food. As for the Bao-co... Well, I love bao; I love Binondo. I also love tacos, so I decided to combine the two.
“As for the lechon, well, who doesn’t love lechon? I know I do. I also love Bicol Express, so I wanted to create a playful take on both dishes. That’s how the Cebu Lechon Express was born.”
Making fresh pasta, on the other hand, is something Tamayo mastered at the CIA. “It’s a bit challenging to make because there are so many elements to consider, like elevation and humidity,” he says. “But I also want people to feel that good food doesn’t necessarily mean super expensive prices. That’s why I wanted to make fresh pasta.”
Textures by Tamayo’s is yet another reason to make the drive to Tagaytay. We enjoyed everything that was served—from the hearty soups and vibrant salads to the flavorful pastas, succulent meats, and decadent desserts. I dare say, Textures has got one of the best roast chickens I’ve ever tasted. With its homey atmosphere, the restaurant is ideal for family gatherings, date nights, or even a leisurely solo meal.
Our visit felt a bit like a family reunion as the Tamayos regaled us with stories while we savored our meal. “[Christoper] was such a fun and jolly kid. He wanted to do everything. He wanted to learn everything. He was the life of the party,” Steve recalled. “He knows how to do magic, how to dance, sing. Marunong ding mag-yoyo, everything.”
“In short, ako yung makapal ang mukha,” Christopher interjected, laughing.
We ended the night with Christopher showing his awesome yoyo tricks. (Fun fact: He represented the Philippines at an international yo-yo competition in 2012, helping the national team clinch the championship title.)
Suffice it to say, we left with full stomachs and even fuller hearts.
Open from Wednesday to Sunday (11:00 a.m. to 8:30 p.m.), Textures by Tamayo’s is located at 1975 Maglabe Drive, Barangay Asisan, Tagaytay City. For more information, visit the restaurant’s official Facebook (facebook.com/p/Textures-by-Tamayos-61582417211175/) and Instagram (instagram.com/textures.tagaytay/).
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