Meet John Cornelio

Today we’d like to introduce you to John Cornelio.

Hi John, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
It started with my family’s pork on a stick recipe that my Dad passed down to me while I was still in high school.

I remember it always attracting people to our backyard, even the neighborhood kids who had no idea what Filipino food was. I always wanted to be a Chef since I could remember, but being from a Filipino family, the food industry was looked down upon as far as making it a career even though both my parents worked at hospital cafeterias; they just wanted something better for me.

So, when it came down to going to college to further my education, the culinary arts were out of the question. I would still be grilling up my Dad’s famous pork on a stick for the complex whenever we had to get-togethers, though, and it would always be in the back of my mind when I graduated with a Bachelor’s in Network and Communications Management and worked through the ranks at a Telecommunications company.

One day, I told myself I was done sitting in an office and gave my boss my month’s notice. I moved back to Phoenix, AZ, and started working in different kitchens to build my foundation. After losing steam and my passion altogether, I quit again to go back home to the Philippines to see my Grandma. This is where I had an epiphany about my Dad’s BBQ. I smelled the smoke in the air and decided at that moment that it was what I needed to do. Filipino-style BBQ.

Three years in, I feel like we have evolved in so many ways. I love to travel and eat, so you will see a bunch of influences from different cultures in our food. It looks like a Hawaiian (a nod to the first wave of Filipino immigrants from the region that I’m from) style plate lunch but tastes much more than that.

We all face challenges, but looking back would you describe it as a relatively smooth road?
There’s always been a struggle for us. In the beginning, nobody would take me in as a vendor. It felt like the OGs weren’t letting the new guys have a chance, so we would drive out to the OC and San Diego to vend at their respective Night Markets.

This was actually a great learning experience and an opportunity to gain insight into what it took to run big events. Another big struggle we have is winning over Filipinos with our food or anyone who’s only had pancit and lumpia. We don’t do any noodles or eggrolls as we are a grill concept. It’s Chef-driven and my craft.

A lot of customers that don’t know what we’re about just don’t understand this, but we are slowly winning people over. Just come with an open mind, and know that I’m not here to reconnect you with some food you had at your Mom’s or Grandma’s house. This is the story we’re telling.

We’re trying to evolve Filipino food and take it into the future.

Can you tell our readers more about what you do and what you think sets you apart from others?
I’m known for Filipino-style BBQ plates. What sets our food apart from others is that it has influence from around the world. You’re not gonna get BBQ like ours anywhere else in town.

Contact Info:

• Email: JohnAnthonyCornelio@gmail.com
• Instagram: https://www.instagram.com/toduken_bbq/

Image Credits
Franz Lazaro