people_anthonyFerrariCircle

I have likely managed over 175,000 sq ft within my career including places like Tavern on the Green, Rue 57, and Gansevoort Hotel. “

Anthony Ferrari has been working in kitchens from the age of twelve and attended New York Institute of Technology, School of Culinary Arts and Hotel/Restaurant Management. Since 1998, Tony has worked alongside Chefs Sam Hazen (Tao, Tao Las Vegas, Rue 57), Daniel Orr (Guastavinos), Todd English (English is Italian, Olives, Figs),Wylie Dufresne (WD50, Alder), Rich Torrisi and Mario Carbone (Torrisi, Parm, Carbone).  He spent three years at Tavern on the Green as a restaurant manager working with Tavern president, Michael Desiderio. 

He then joined Jeffrey Chodorrow’s China Grill Management restaurant group and assisted in the opening of English is Italian and Ian Schraeger’s Gramercy Park Hotel. Other properties and positions include the Delano Hotel Miami, Asia de Cuba NY and was the General Manager of China Grill NY. His last position was the Director of Food & Beverage for Ono at the Hotel Gansevoort. He left CGM to join The Taco Truck and came aboard as the consulting Chief Operations Officer. 

In 2010, as a Senior Project Manager/Kitchen Designer for The Sam Tell Companies in their Design, Build and Supply division.  During this time, Tony has been a part of many NYC openings; including Alder, Carbone, Torrisi and Bowery Diner. He lives in Cambridge with his wife, son and dog, Odie.

My other passion is family. I love to be out in nature with my family when not opening a restaurant. 

175
Restaurant Sq Ft Managed
1000
Oysters Consumed
25
Years in the business
12
Age began working in kitchens