As Executive chef of some very prestigious hotels & country clubs,
Chef Tony has implemented and supervised large-scale kitchen operations,
and developed productive and successful operations.

Being certified by the Culinary Institute Of America in American,
French, Italian, and International Cuisine,

A Master Chef in Ice Sculpting & garnishee art. As member of the American Culinary Federation & The Research Chefs Association keeps our company abreast of new exciting menu and recipe ideas.