Tom Cunanan

Chef
Tom Cunanan

Washington

About Tom Cunanan

As an immigrant of the Phillippines, Tom Cunanan was raised in a family of seven, learning early to make the most of his culinary aspirations, working from humble beginnings as a dishwasher. Claiming Washington DC as his residency, Tom enrolled in culinary school at The Art Institute of Washington. Through crowd-funding, he was able to open his flagship restaurant, Bad Saint. His restaurant most recently garnered an award for the 2019 James Beard for Best Chef: Mid-Atlantic.

Accolades

  • 2019 James Beard Award
    Best Chef: Mid-Atlantic

Where I Go Out

At My Venues

Lechon na Baboy
$$, Filipino, Columbia Heights
"#Lechon #Baboy. Roast Cheshire Pork slightly smoked in oak wood, thin crispy skin with fermented hot sauce, “Mang Tom” AP Sauce, Kohlrabi and Fennel Atcharra 📷 @chakooleats @zubuchon @therealmarketman thank you for the Inspiration"
At my venues
Piaparan na manok sa Palayok
$$, Filipino, Columbia Heights
"#Piaparan na #manok sa #Palayok. 📸 by @eatingwithnj Piaparan na Manok, “This is a Maranao dish from Mindanao, the southernmost, predominantly Muslim region of the Philippines. The Maranao are an ethnic group in Mindanao. This dish features halal chicken, braised in coconut milk with makrut lime leaf, lemongrass, ginger, and ground turmeric. It's topped with a condiment called palapa - toasted coconut with ginger, garlic, and chiles”. - @g_villamora 🇵🇭 #maranao #maranaofood #halalfood"
At my venues