Chef Anthony C. Smith is the Chef de Cuisine at Prohibition in Savannah, Georgia. He was previously the Executive Chef at The Country Club of Hilton Head and at Seville Golf and Country Club in Gilbert, Arizona. He held leadership positions with Fox Restaurant Concepts including Executive Sous Chef at The Henry and Sous Chef at both The Arrogant Butcher and Olive & Ivy. Anthony was an original member of the development team that launched Olive & Ivy in 2006 and The Henry in 2013.
From 2003 to 2006, Anthony developed his own style of culinary fine dining experience at Different Point of View in Phoenix. Earlier in his career, he held culinary positions with upscale resorts such as the J.W. Marriot Desert Ridge and The Omni Grove Park Inn.
Chef Smith graduated with honors from Scottsdale Culinary Institute with an Associate of Occupational Studies in Le Cordon Bleu Culinary Arts. He completed his externship at The Biltmore Estate in Asheville, NC.
Anthony is a native of southern Alabama and attended Auburn University before moving to Arizona in 1999. Anthony has made Savannah his home since December of 2017.