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Chef Tony

CULINARY EXPERTISE

Chef Tony’s training along with his experience in Hospitality Management allow him insights into managing people, food and space to provide top level experiences for your guests.

  • Restaurant and bar concept development and design

  • Establishment of operating standards through product & recipes

  • Profit improvement through cost control solutions

  • Culinary training programs

  • Creation of strategic F&B directives

  • Purchasing procedures for food and beverage

  • Labor control

  • Menu creation, 3 meal to fine dining

  • Direction of food photography

  • Organizing and producing special events and promotions

  • Redefining the catering and banquet experience

  • Meat  fabrication & secondary cuts training

  • Wine list development

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