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Passionate Chef with Sicilian roots, dedicated to crafting menus that celebrate bold flavors, sustainability, and culinary innovation.

CHEF ANTHONY

Passionate Chef with Sicilian roots, dedicated to crafting menus that celebrate bold flavors, sustainability, and culinary innovation.

BACKGROUND

With over a decade of culinary experience rooted in Sicilian tradition and plant-forward innovation, I bring a unique blend of artistry, versatility, and warmth to every table. From serving UHNW families to crafting thoughtful meals for professional athletes, my focus is always on nourishing the body while honoring the soul of the ingredients.

Having grown up in the kitchen with my Sicilian grandparents and later embracing a vegan lifestyle, I’ve developed a deep understanding of both rustic Mediterranean cooking and clean, performance-based cuisine. Today, I use that knowledge to create elevated dishes that meet a variety of dietary needs—without ever compromising on flavor or presentation.

My passion lies in creating food that connects: food that makes people feel cared for, balanced, and at home. Whether I’m building a vegan tasting menu or preparing the perfect seafood risotto, every dish is a reflection of love, intention, and years of hands-on experience.

To learn more about my experience and qualifications, please review my resume below.

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CERTIFIED

Northeast Ohio Culinary Institute (2005 – 2007)
 

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EXPERIENCED

Lead Private Chef | Ultra-High-Net-Worth Family
Cleveland, OH
2020 - 2025

Responsibilities include curating and executing personalized menus tailored to the family’s dietary needs and preferences, sourcing the highest quality local ingredients, and managing all aspects of kitchen operations. Prepare daily meals, including breakfast, lunch, and dinner, while accommodating specific nutritional goals. Adapt seamlessly to an ever-changing schedule and travel as needed to provide private chef services on location. Cater elaborate dinner parties, holidays, and special events, ensuring a seamless and elevated dining experience.

Co-Founder & Executive Chef | Trevi Catering LLC
Cleveland, OH
2018 - 2020

Co-founded and operated Trevi Catering, specializing in high-quality, customized meal prep services. Led all aspects of culinary operations, from menu planning and ingredient sourcing to budgeting and client management. Worked closely with a business partner to streamline production, ensuring efficiency and consistency in meal preparation. Built strong client relationships through personalized service, focusing on health-conscious, gourmet meal solutions. Managed food costs, inventory, and quality control to maintain high standards while optimizing profitability.

Private Chef | KJR Family Services LLC & High-Net-Worth Family, Brecksville, OH & Cleveland, OH
2012 - 2018

Managed daily meal preparation for two high-net-worth families, balancing complex schedules and dietary needs with precision and efficiency. Created customized, highly nutritious meals tailored to individual preferences, allergies, and performance goals. Juggled responsibilities between both households, demonstrating exceptional time management, adaptability, and a relentless work ethic. Sourced high-quality ingredients, handled budgeting and inventory, and ensured a seamless dining experience. Frequently adjusted menus to accommodate evolving dietary preferences while maintaining consistency and excellence in every meal.

Sous Chef | Flour Rustic Italian Kitchen
Cleveland, OH
2012 - 2013

Simultaneously with other positions, Chef Anthony refined his culinary skills by working at Flour Rustic Italian Kitchen, a well-known Cleveland restaurant specializing in modern Italian cuisine. Focused on technique-driven cooking, high-volume service, and mastering contemporary Italian flavors, further enhancing his expertise as a private chef.

Banquet Chef | Chagrin Valley Country Club
Cleveland, OH
2010 - 2012

Led banquet and event dining at Chagrin Valley Country Club, executing high-end private events, weddings, and large-scale member functions. Managed high-volume service while maintaining exceptional quality and presentation. Worked closely with the executive chef to refine techniques in fine dining and large-format cooking. Oversaw menu execution, ensuring consistency across plated dinners, buffets, and customized culinary experiences. Developed expertise in high-pressure environments, balancing precision, speed, and creativity to deliver an elevated dining experience for club members and their guests.

Sous Chef | Delaware North Companies – San Diego Padres Spring Training Camps & Cleveland Guardians Club
San Diego, CA & Cleveland, OH
2007 - 2009

Provided high-performance culinary services for professional athletes during San Diego Padres Spring Training and catered private events for the Cleveland Guardians Club. Managed large-scale catering for 1,000+ guests while also executing intimate, high-end dining experiences at notable venues, including the U.S. Grant Hotel. Focused on creating nutritionally optimized meals to support athletic performance and recovery. Adapted to fast-paced, high-pressure environments, ensuring precision, consistency, and top-tier service. Developed a deep understanding of sports nutrition and elite-level hospitality, laying the foundation for future private chef work with high-net-worth individuals and athletes.

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