Since then, Tony has explored various
techniques and practiced different cooking styles
such as fusions, deconstructions and Cryovacking.
He believes that the choice of ingredients and their
quality is what is most important.
In the United States, Tony's experience
at the Beverly Hills Hotel exposed him to all aspects
of a restaurant while working with the Executive
Chef and Food and Beverage Director, Robert Allen.
Dealing with high profile clientele on a regular
basis, Tony learned to produce service of excellence
and expand his communication skills.
"My objective is to fulfill
my dreams by continuing to cook and always create
new and innovative meals."
