Tom Cunanan

Coming Up

The line of work was built through Washington kitchens and formal study: Northwestern High School and The Art Institute of Washington, then positions as dishwasher and bar-back at Corduroy, chef at Vidalia in Washington, D.C, chef at Bibiana in Washington, D.C, and executive sous chef at Ardeo + Bardeo in Washington, D.C. Tom Cunanan then moved into the original chef role at Bad Saint in Columbia Heights, Washington, D.C. (2015–2020), before later taking on chef at Pogiboy (since 2021).

Where They Are Now

At Soy Pinoy, the cooking keeps Filipino flavors and methods in focus, with dishes such as Tocino Burgers and Ube Buns giving the kitchen its shape. The point is not a reset but a continuation: the same flavor language, carried into a newer setting under Tom Cunanan. That cadence fits a career that has moved steadily from one kitchen role to the next.

Career - chef — Pogiboy, the Block food hall, downtown Washington, D.C. (2021–present) - dishwasher and bar-back — Corduroy, Washington, D.C. - chef — Vidalia, Washington, D.C. - chef — Bibiana, Washington, D.C. - executive sous chef — Ardeo + Bardeo, Washington, D.C. - original chef — Bad Saint, Columbia Heights, Washington, D.C. (2015–2020) Education: Northwestern High School; The Art Institute of Washington

Signature

Tom Cunanan's signature dishes include Labanos at Pinaitum, Tocino Burgers, and Ube Buns.

In Their Words “We wanted to make it Filipino, obviously, so it was a bunch of his ideas and my ideas combined.”

FAQ What is Tom Cunanan's current role? As of 2026, Tom Cunanan is Chef Owner. Where did Tom Cunanan train or study? Tom Cunanan trained at Northwestern High School and The Art Institute of Washington. What recognition has Tom Cunanan received? James Beard Award for Best Chef, Mid-Atlantic (2019).