Having been born into the restaurant business, Chef Tony is a Culinary Institute of America graduate. He mastered the Art of Charcuterie and sausage making while attending school, as well as having worked at the CIA’s fine dining, Zagat rated venues.
He has worked at prestigious restaurants in Wood- stock & Rhinebeck while residing in the Hudson Valley. Having lived in Chicago for some time, he worked in a high volume, authentic Italian, Zagat rated restaurant on Michigan Avenue.
Presently, Chef Tony works by day at EATALY in Manhattan. His experience brings forth not only precision & perfection to his dishes, but love & passion as well.