Chef Tony began cooking in Chicago in 2005 where he had the opportunity to refine culinary skills through different outlets and styles of cooking. After acquiring a foundation of Italian and French cooking, he found himself increasingly able to expand upon the experience gained. Knowledge of the fundamentals and upholding the highest quality standards lead to advancement in his early career. Moving on to more contemporary restaurants, he refined his technique to draw on these strengths in the kitchen. Once progressed to Sous Chef, Tony took on the responsibilities of coaching and leading teams to be successful by working to bring the best out in every cook, including himself. Fostering a cohesive team atmosphere and delegating appropriately has led to the most productive kitchens.

Chef Tony found himself yearning to learn another skill. This led to becoming the opening Butcher for Boka's Girl and the Goat restaurant under the direction of Executive Chef Stephanie Izard. "Having the chance to work under Chef Izard as her lead butcher for her flagship restaurant gave me the opportunity to broaden my knowledge of all cuts of meat, fish and game."

Expanding upon classic flavor combinations in addition to balancing flavors while utilizing the freshest ingredients has helped to evolve my palette and create successful dishes for both restaurant and private clientele."