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Over 30 years, I’ve helped my company grow from one 150 seat restaurant to 3 restaurants totaling 1000 seats
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At home since I was about 12. When I was in Scouts, I would make the stew for camp outs. Professionally I started making donuts in my dad's shop at 14, I’m now 59, so 45 years.
Oysters Rockefeller, is my fav dish, and I get to make them exactly the way I love them. As chef for 3 restaurants I get to make everything, sushi to smoked brisket.
Most years I help raise money for a cancer charity, but not with Covid, so I would give it to charity. I really will give all the money to Team Tony in my home town of Sarasota and Livestrong. I have lost many to cancer and this matters to me.
