After graduating from the Culinary Institute of America Chef Anthony pursued knowledge while cooking for John’s Besh in NOLA, Nobu in Las Vegas and opening a farm to table in northern Virginia.
Growing up on a farm and ranch in northeastern Colorado gave him an appreciation for where food comes from and an understanding of the hard work and passion involved.
“I have worked in many kinds of cuisines throughout my career and it has truly helped me understand my voice and what food and cooking really mean to me. I love elevated comfort. I love to see the facial expression when that first bite brings someone back to a sensory memory or moment. I want our guests to get that warm feeling inside, comforted by the familiar and excited by the newness.”
