From an early age Tony shook the hand of destiny when he ran the milkshake machine in the Picayune Junior High School cafeteria. This exposure to large scale cooking coupled with the family-style cooking in his home influenced him without him knowing.
In his early teen years, Tony began the second phase of his culinary journey in the dish room of a local restaurant. Like many teenagers a job in the food service industry would carry Tony into college.
After graduation from Florida State University, Tony spent some time in the corporate world. With a growing interest in the information technology sector, Tony made the transition as a help desk technician into a software engineer for Sprint PCS.
Upon his wife's graduation with a PH.D in chemistry, Tony reevaluated his career goals. With the need to express himself and satisfy his love of food, Tony returned to the kitchen as a prep cook. With diligence and determination, Tony rose to the position of sous chef at a gourmet restaurant in upstate New York. A move to Florida brought Tony, his wife and two sons closer to family and landed Tony a full-time position as sous chef at the Publix Aprons Cooking School in Jacksonville.
Tony is now the Resident Chef at the Publix Aprons Cooking School in Jacksonville.
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, and The AdFish Group, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.
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