Chef Antonio was born in the Philippines and raised in Southern California, where his passion for cooking began at an early age. He started his culinary career as a line cook at an Italian restaurant, crafting house-made gelatos and pizzas before pursuing formal training at the California School of Culinary Arts. Over the years, he has developed a particular passion for cooking Spanish Mediterranean and Asian cuisine, drawing inspiration from both his heritage and global culinary influences.

He continued honing his skills at the Patina Restaurant Group concept Catal in Downtown Disney before stepping into leadership roles with The Ritz-Carlton, including Sous Chef at Manzanita by Traci Des Jardins at Lake Tahoe, Opening Sous Chef for Mi Casa by José Andrés, and Chef de Cuisine at Encanto Beach Club, both at The Ritz-Carlton Reserve Dorado Beach in Puerto Rico. He also contributed to operations at The Ritz-Carlton / JW Marriott LA Live, gaining experience in high-volume banquet and restaurant management.

Chef Antonio later joined H.Wood Group as Executive Chef at Delilah Los Angeles and spent time contributing to Delilah Miami, where he expanded his leadership across multiple outlets, executed award-season and celebrity events, directed rooftop and off-site activations, and catered for professional sports teams.

His career reflects a commitment to excellence, creativity, and disciplined culinary leadership across luxury resorts, fine-dining restaurants, and large-scale events.