Housed in a 1960s family home, the restaurant celebrates its second year by staying true to its roots

At Azadore, a restaurant tucked away in this bustling metropolis, nostalgia is the secret ingredient. Here, memories are served alongside Spanish-inspired paellas, American-style smoked ribs, and Filipino comfort food that calls to mind the
warmth of home.

Set in a restored 1960s house, Azadore evokes scenes of lively family gatherings, where neighbors became titos and titas, and weekends were spent around an outdoor grill, sharing stories over plates of food.

Now celebrating its second anniversary, Azadore has made its mark as a dining destination, due in no small part to its executive chef and co-owner, Tatung Sarthou. A celebrity chef, bestselling author, television personality, and champion of Filipino cuisine, Sarthou reflects on the journey of building Azadore, the lessons of fire and patience, and his vision for the future.

Azadore, derived from the Spanish word asador, meaning “grill” or “oven,” was built to capture the warmth and camaraderie of mid-century Filipino family reunions, a time when food was the glue that held communities together.

“We wanted to celebrate the vibe of Sunday get-togethers,” Sarthou said. “Families, extended families, entire neighborhoods coming together. The adults would enjoy their drinks while the kids played outside. That’s the essence of Azadore.”

Designed by Ivy Almario, a renowned Filipino interior designer, Azadore’s aesthetic balances nostalgia and modernity, with vibrant colors and bold patterns that feel both familiar and fresh.

Sarthou insists the restaurant is still evolving despite its success. “It’s only two years old, and we’re still growing into our shoes,” he said. “But it has remained as beautiful as when we started.”

Azadore’s menu is a melting pot of influences, reflecting the deep impact of Spanish and American cuisines on Filipino culinary traditions.

“For the Spanish side, we’re known for our paellas, cochinillo, callos, and lengua,” Sarthou said. “On the other hand, our fried chicken, smoked ribs, steaks, pasta, and pizza are also very popular.”

While rooted in tradition, the dishes are carefully refined. “I’m very particular about flavor,” he said. “When you give a dish a certain name, especially one that carries cultural weight, it should live up to expectations. You can be creative, but if it doesn’t meet the memory and standard people associate with it, then it has missed the mark.”

Like a fire that requires constant tending, Azadore’s success has not come without challenges.

“One of our biggest hurdles was keeping up with the flood of customers,” Sarthou said. “But over time, we refined our systems. Today, our operations run like a well-oiled machine. Our service has greatly improved, and our food has reached a level of consistency that we are proud of.”

The restaurant industry itself remains a formidable challenge beyond internal hurdles. “One of the biggest myths about running a restaurant is that it’s easy money,” Sarthou said. “It’s not as glamorous or fun as people think — it’s tough. If you’re new to this business, think twice before jumping in. But if you’ve been in it as long as I have — almost two decades — you roll up your sleeves and fight for it.”

At the heart of Azadore’s success is its people. With a team of nearly 50, Sarthou believes that a restaurant is only as strong as those who run it.

“In the food industry, a restaurant is only as good as its team,” he said. “Your standards are only as strong as your systems. Without the right core people, it’s impossible to keep the ship steady.”

Training, he added, is a continuous process. “There are industry standards, like sanitation and food safety,” he said. “But then there’s another standard based on market preference, which is always changing. The key is to stick to your roots while keeping your finger on the pulse of what customers want.”

A strong social media presence has allowed Sarthou to engage with diners directly. “One advantage of being so visible online is that when people have feedback, whether positive or negative, they message me directly,” he said. “I appreciate it because it helps us stay on top of things. Complaints aren’t just problems; they’re opportunities to fine-tune our craft.”

Azadore’s success. “For now, we’re taking things one step at a time,” he said. “But within our restaurant group, we’re always looking for the right opportunity. In this business, opportunities knock when you least expect them, and when the time is right, we’ll be ready to answer the door.”

Though he spends his days surrounded by gourmet dishes, Sarthou keeps things simple at home. “We don’t go overboard,” he said. “If we want something complicated, we let someone else do the cooking and eat out.”

As for guilty pleasures, “I have a soft spot for bulalo, lechon, fried food, and sweets,” he admitted. “Bulalo with patis and calamansi — that’s my idea of comfort food.”

A lifelong student of flavor, Sarthou dreams of exploring culinary traditions rich in spice and history. “I want to go to Morocco, India, and Egypt,” he said. “The way they weave spices together is like magic. The flavors are unexpected and layered. That fascinates me.”

For Sarthou, the greatest reward isn’t fame or recognition but the sight of people sharing a meal.

“One of the most beautiful things as a chef is seeing an entire family, from the lola to the apo, enjoying a meal together,” he said. “That’s when you know you’ve done something right.”

Unlike many celebrity chefs, Sarthou prefers to let the food speak for itself. “There’s no smoke and mirrors here,” he said. “We don’t need it. Our customers come back because of the food, not the hype.”

Still, what makes him most proud is seeing his team take center stage. “Sometimes, guests applaud my chefs directly,” he said. “It makes me feel like a proud parent. That’s when I know we’re on the right track.”

Sarthou extends a simple invitation to come, eat, and remember.

Azadore (instagram.com/azadore.qc) is located at 111 Scout Fernandez Corner Scout Torillo St., Quezon City.