Executive Pastry Chef
Born: Brooklyn, New York
Favorite Recipe: Seared Foie Gras on toast points and anything chocolate
Time In: 2011
Anthony was born in Brooklyn, New York and moved to Uniondale, Long Island at the age of 4. Before he found his calling as a Pastry Chef he was interested in architectural drafting. This talent along with his love of “anything chocolate” grew into a lifelong position as a Pastry Chef. He began his career working at a friend’s bakery in Brooklyn. From there he was employed as a Pastry Cook at Rockefeller Center in New York City working for its 3 restaurants under the tutelage of various international chefs with whom he credits his love of Parisian, Austrian and Italian desserts. He honed his skills at both The Harvard Club and Palio Restaurant in NYC where he served as Assistant Pastry Chef. From there he secured the Pastry Chef position at The Hilton at Short Hills Hotel in New Jersey. He was instrumental in helping achieve the hotel’s AAA Five diamond and Five Star rating. It was here that Anthony was able to expand his knowledge of pulled sugar and chocolate sculpting at the International School of Confectionery Arts with Ewald Notter. In 1994 another opportunity was offered to Anthony at a prestigious corporate country club in NJ. Being a golfer, he jumped at the chance to be the Executive Pastry Chef at Fiddler’s Elbow Country Club. In 1998 Anthony got married and moved to Pennsylvania where he and his wife added to their family by rescuing a golden retriever named Guinness. They have since rescued another golden named Tyler. In 2001 Anthony was offered the position of Executive Pastry Chef at the renowned intercontinental Hotel in Washington, DC, but he chose to relocate to North Carolina to work at Prestonwood Country Club in Cary – a wise decision. Here he created elegant wedding cakes surpassing couples expectations and quickly gained a reputation as one of the areas leading wedding cake designers. He revels in creating palate pleasing, eye catching plated desserts. Anthony has earned many pastry awards for originality and best in show. His pastry creations have been seen in Culinary Trends Magazine, Cary Magazine, and The New York Times. Anthony, his wife Jennifer, son Benjamin, 7 and daughter Sarah, 4 reside in Apex where Anthony enjoys golfing, baseball and spending time with his family.