With his family and career, Aizon says he is living his dream. “I never have a bad day, because I get paid to do what I love.”
“My dad inspired my cooking,” said Aizon. “When I was younger, I would watch and help my dad cook for the family and relatives. In the Filipino culture, life is centered on food. The smells and flavors gave me a passion for the culinary arts.”
Coming to the United States when he was 11, Aizon lived in Southern California for a short time before moving to Flagstaff. “We traveled to New York one year and on our way, we passed through Flagstaff. My mom really liked Flagstaff so we moved here soon after our visit.”
Aizon’s mother was from the United States but lived in the Philippines for many years, serving as a nurse at a military base where she met Aizon’s dad. “A few years ago, my mom became ill and wanted to go back to the Philippines. She found a lot of joy there and that is where she passed away.”
While attending Flagstaff High School, Aizon enrolled in the culinary arts program. When he was a sophomore, he worked at a restaurant as a bus boy and by happenstance, fell into a position as a cook. “One night, the cook didn’t show up and they asked if I could take over. That’s where it all began.”
Next on Aizon’s plate was a job at Mason Jar Restaurant as a fast order cook, followed by a position as cook on the Northern Arizona University campus, where he proudly prepared meals for the Arizona Cardinals.
A progression to teppanyaki chef at the Doubletree by Hilton and executive sous chef at Pine Canyon Golf Club pointed Aizon to the acclaimed Cottage Place restaurant where he worked as a sous chef.
“Antonio worked for me for about two years,” said retired chef and past Cottage Place owner and restaurateur Frank Branham. “I thought very highly of him. He’s a great chef and works well with people. His dishes are very creative. I think he’ll do a great job at Highgate Senior Living and I’m really happy to see him in a head chef position. The residents will be happy with his food.”
“I feel a sense of purpose here at Highgate Senior Living,” said Aizon. “I can help the community during this stage of their lives and make them happy with my food. Essentially, I’m cooking in their home and it’s a joy to work here. I love the interaction with residents and I get to put a smile on their faces. Food can make them happy and give them comfort.”
The remarkably cosmopolitan kitchen at Highgate Senior Living resembles a posh open-air galley with a handcrafted Marra Forni brick pizza oven as the cornerstone. All-day dining will be offered at the new facility, along with options for breakfast, lunch or dinner at any time.
“Every day we will be serving a carved item such as turkey, prime rib, whole sides of fish. This is not a cafeteria but a casual fine-dining restaurant with upscale food. Our focus will be on healthy, delicious and nutritious food with little or no corn syrup. We will also focus on vitamin waters and teas,” he said. “We are making all our broths, sauces and stocks from scratch.”
A gardening committee will be established to ensure there are fresh vegetables and herbs. “We will also be featuring sushi once a month, Japanese-themed banquets, teppanyaki shows and we will be adding cooking classes,” said Aizon.
Highgate Senior Living Executive Director Leslie Blum says that Aizon’s passion translates not only in the meals he prepares but also in the relationship he builds with residents. “Antonio is focused on nutritious and delicious meals made from scratch and he brings to Highgate an extensive background in culinary arts.”
Aizon also coaches football at Flagstaff High School and basketball for the City of Flagstaff. Married to Whitney, who is a teacher’s aide at Flagstaff Junior Academy and a nursing student, the couple has three children, Isaiah, 16; Angelo, 14; and Jasmine, 9.
With his family and career, Aizon says he is living his dream. “I never have a bad day, because I get paid to do what I love.” FBN
By V. Ronnie Tierney, FBN
