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Chef Tony


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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