Born and raised in Ashland OH, Anthony went to Johnson & Wales University in Charleston SC. Tony has traveled around the US exploring many different types of regional cooking styles. Currently Anthony is the Food and Beverage Director for a private company in the British Virgin Islands working towards the renovation of its four different properties. He has also started a program with Tortola Dept of Agriculture and local farmers from around the BVI to help integrate local sustainable produce into his properties and many others. Prior, to his current position, he was the executive chef of Barton G The Restaurant and Prelude in Miami, FL.
In February 2010, Chef Dee also assisted with the concept development and opening for The Villa by Barton G, formerly the Versace Mansion in South Beach. During his tenure at Barton G The Restaurant, it received the AAA 4 Diamond award for 2009-2010 and also had numerous reviews in the Miami Herald, New York Times, Gayot, Zagat and numerous other publications.
Anthony enjoys living on the water and is taking full advantage of the Caribbean lifestyle. When he can find spare time, he likes to snorkel, relax on the beaches and try the local foods. He also thoroughly enjoys researching and learning about new food techniques.
Tamarind Glazed Pork Belly with Grits, Heirloom Tomatoes, Popcorn Shoots, Petite Daikon Radish and Micro Arugula
