“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 has been working in kitchens from the age of 12 and eventually graduated from 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 even spent 3 years at the illustrious Tavern on the Green as a restaurant manager with Tavern president, Michael Desiderio.

He has been involved in anticipated openings such as English is Italian and Ian Schraeger’s Gramercy Park Hotel. He has held the positions of General Manager at China Grill NY and Director of Food & Beverage for Ono at the Hotel Gansevoort. He was consulting Chief Operations Officer for The Taco Truck and Senior Project Manager/Kitchen Designer for The Sam Tell Companies in their Design, Build and Supply division. 

Anthony lives in Cambridge with his wife, 2 sons and their dog, Odie.

Restaurant Sq Ft Managed
Oysters Consumed
Years in the business