Chef Tony

Hometown

Centereach, Long Island

Chef Bio

I’ve worked in the food industry my whole life, starting as a dishwasher and working my way up the ranks in Restaurants such as the Hamlet in Willow Creek, Blackbirds, and Olde Vine Golf Club. I currently work full time at a food manufacturing plant helping develop and costing recipes for mass consumption. But cooking is still my hobby. I offer cooking classes at Franz Music Studios monthly of varying cuisines and specialize in French, Cajun, Italian and Asian Cuisine.

How long have you been working with Big City Chefs?

4 Years

If I were a spice, I would be…

I would be turmeric. Incredibly subtle but you know it’s there when it’s used.

My favorite local purveyors, artisans, and farmers:

I love frequenting the farms out in Wading River, Long Island. The farmers at Andrews Farm know me by name.

What I love about cooking and hospitality…

I grew up watching cooking shows with my father and learned how to cook on his knee. I’ve never lost the passion to cook and create from there.

What are your top three go-to pantry items?

I’ve always got my pantry stocked with Italian seasoning to enhance any dish, vanilla extract to add a sweetness to a basic recipe, and infused olive oil, infused with whichever herbs I have leftover from an event.