Anthony's prolific restaurant career began at the tender age of 19 when he enrolled in the New York-based Culinary Institute of America. After graduating, Anthony worked at some of the most prestigious restaurants in the British Isles including the Connaught Hotel, Lindsay House, The Commons and Roussillon. The experience exposed Anthony to a wealth of culinary styles ranging from classical French to modern Irish - and helped define the budding sous chef's own cuisine.
Later, Anthony was offered an opportunity to work for Susur Lee in 2005. He joined the Perigee team in early 2006, where his talents have helped him rise to the position of sous chef.
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