Anthony Villegas

I’ve been in meat sales for almost 20 years, and 10 years ago I opened a steakhouse, so it goes without saying that I can cook a memorable steak. But a few months ago after closing my latest concept, I’ve been cooking at home more, reminding me that my best customers are my kids. My favorite dish to cook for them is fried rice on a giant plancha, with steak, pork belly and shrimp. I make it a whole production, and everyone lines up to crack an egg. So I’d have to say, that is m

Without a doubt, my culinary inspiration is Jose Andres. Of course I love every dish he makes, but it’s the man himself who inspires me. As a restaurant owner, I emulate the passionate, immersive way he trains his executive team. But more than that, it’s his service of others that truly inspires me. His belief in creating Longer Tables and the way he fearlessly travels with his World Central Kitchen into communities in crisis moves me. I am working to find my own way to make an impac

Connecting people over food is my life’s mission, and I am eager to create a hybrid in-person/virtual community dedicated to all things food. The club will include two distinct components: adventures for foodies and support for at-home cooks. Members will enjoy regular meals at restaurants in California and beyond, and they’ll have access to a database of recipes and videos as well as our chefs-on-call for more detailed support. I would use the $25,000 to help create my culinary cl