MENU DESIGN
RECIPE CREATION
STAFF TRAINING
KITCHEN PROCEDURES
COSTING & SOURCING
BOH BUDGETING
As a skilled culinary professional and strong fiscal management overseer, for 30+ years, Tony has consistently grown sales and exceeded expectations whether at groundbreaking celebrity venues, popular neighborhood spots or at multi-unit restaurant groups.
Named by the San Francisco Chronicle as a “Top 10 Visionary Chef” early in his career; Tony founded the Chow group as Chef/Entrepreneur, featuring wildly popular cafés and prepared food markets. Over 20 years, Chow moved from a single location into a $23 million enterprise with 5 Bay Area locations before Tony sold the restaurants and moved into consulting.
Raised in a family grocery store, Tony began his cooking career under international trailblazer Wolfgang Puck at Chinois on Main in Los Angeles before moving up through the culinary and hospitality ranks at Spago’s in L.A., and Michael’s in Santa Monica. After moving to the Bay Area, he was hired to launch Il Fornaio ‘s flagship San Francisco location as Executive Chef by hospitality industry legend Larry Mindel. He then worked hand in hand with Bruce Cost at the highly acclaimed S.F. Asian-fusion restaurant Monsoon. Next, he earned 3 ½ stars for his contemporary take on Italian cuisine at Tutto Bene – the highest praise ever given for Italian food by the S.F. Bay Area Chronicle.
After tripling sales at Tutto Bene, Tony eventually went on to serve as Director of Operations for Spectrum Foods’ Northern California operations. There for several years, he conceptualized and oversaw 8 popular and highly profitable concepts with an emphasis on Italian, American and Mexican cuisine including Prego, Ciao, MacArthur Park, and Guaymas. All featured full bars, a contemporary casual approach and appealing designs.
Approachable, calm, and always operating with fiscal responsibility at the forefront of decision making, Tony has experienced the hard challenges of a difficult industry and understands not only how to create delicious recipes, systems and menus - but how to make sure that they are profitable as well.