From the line at Disney World's Le Cellier Steakhouse to the brunch rush at Bar 'Cino, Anthony has built his craft station by station — sauté, grill, fry, pantry, butcher, saucier, and expo — across kitchens that demand precision and pace.
Trained at Johnson & Wales University with foundations in fine dining, Italian fundamentals, and advanced baking, his cooking moves easily between rustic Italian, classical French, and contemporary American.
Based in the Boston area, Massachusetts. Available for line, prep, and private events across New England and beyond.
Executed service across sauté, grill, fry, pantry, expo, butcher, and saucier stations in one of Disney's signature dining rooms. Refined ordering, inventory, and floor-leadership skills in a high-volume, guest-facing environment.
Ran prep and full service across brunch, lunch, and dinner in a fast-paced Italian kitchen. Worked under the head chef to learn expo from the inside — sharpening leadership, organization, and ticket-call instincts.
Executed Italian and American-inspired dishes with precision, contributing to a high-quality dining experience. Collaborated tightly with the kitchen team to keep service seamless through high-volume nights.
Prepared and plated dishes across a diverse club menu, including specialties — adhering to strict food-safety and sanitation standards. Supported special events and catering, working with versatility and adaptability.
Managed multiple stations including fry, grill, and sauté — developing strong multitasking and pace. Maintained a clean, organized work area and consistent kitchen efficiency.
Hand-formed pasta, traditional sauces, and seasonal Italian fundamentals — sharpened at Bar 'Cino and through coursework at JWU.
Sauce work, butchery, and the discipline of classical preparation — applied across signature dining rooms and private clubs.
Grill, butcher, and saucier execution honed at Le Cellier and Del Frisco's — pace, plate, and consistency for high-volume service.
Foundations from Advanced Baking and Pastry coursework — breads, doughs, and the discipline of mise en place.
Trained adherence to safety and sanitation standards — the quiet backbone of every kitchen worth standing in.
Calling tickets, running stations, and learning expo under head chefs — bringing order to the heat of full service.
An enthusiast of automotive culture — cars, driving, and the craftsmanship that goes into both.
Cooking for family, exploring new recipes, and continuing to refine technique outside of professional service.
Content creation and engagement — building a voice around food, craft, and the kitchen.
Ran development camps for youth basketball training — bringing the same discipline and teamwork from kitchen to court.