Chef Anthony

My passion for food started long before I ever stepped into a professional kitchen. As a child, I simply loved to eat. I was fascinated by flavors, ingredients, and the way a great meal could turn an ordinary moment into something memorable. That curiosity eventually grew into a passion for cooking, and for nearly 20 years, I’ve dedicated my career to creating those experiences for others.

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I trained at the Northeast Ohio Culinary Institute, and during and after culinary school, I took every opportunity to travel, explore new places, and expand my culinary perspective. My early career took me to San Diego and into the world of professional sports, where I had the opportunity to cook for the San Diego Padres, Buffalo Bills, and Cleveland Indians, now known as the Cleveland Guardians. At Padres Spring Training, I first learned how an athlete eats to perform and recover. I ran large-scale catering for more than 1,000 guests, then turned around and cooked intimate dinners at the U.S. Grant Hotel. Those experiences introduced me to the unique demands of feeding professional athletes and established a foundation that would eventually become a significant part of my career.

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Beyond professional sports, I continued developing my craft in some of Cleveland’s most respected kitchens, including Chagrin Valley Country Club and Flour, where I gained experience in everything from large-scale events to modern Italian cuisine. At Chagrin Valley, I led banquets, weddings, and member events. At Flour, I sharpened my technique and learned to cook at pace without losing precision.

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For more than a decade, I’ve worked as a private chef, initially serving multiple families before spending five years as the lead private chef for a Cleveland family. Cooking for two families at once taught me to balance two schedules, two sets of allergies, and two sets of goals without either table ever feeling second. With the family I served longest, I traveled when the household did and cooked for dinner parties, holidays, and celebrations. Those experiences allowed me to refine a highly personalized approach to cooking, where understanding individual preferences, anticipating needs, and delivering exceptional hospitality are just as important as the food itself.

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My personal journey with food has also shaped my culinary philosophy. Today, as a pescatarian, I have a particular appreciation for fresh seafood, seasonal vegetables, handmade pasta, and vibrant Mediterranean flavors. My experience with plant-based cuisine continues to influence my cooking, allowing me to create thoughtful, diverse menus without sacrificing flavor, creativity, or the pleasure of a great meal. I build a plant-based tasting menu with the same care I give a seafood risotto, because a plant-forward plate should never feel like a compromise.

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Today, as Managing Partner at Chef Kaylee, I’ve come full circle, once again cooking for professional athletes through highly personalized private chef services designed around their performance, nutrition, and individual preferences. My work also extends to executives and private households seeking thoughtful, elevated culinary experiences. I travel roughly 40% of the year to cook for the clients we serve, and at home in Cleveland, I lead recruiting, so the chef standing in your kitchen has already been held to our standard. I’m also a voice in our business meetings, bringing the connections and knowledge of the Cleveland market that come from being from here.

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Nearly two decades into my career, what drives me hasn’t changed. I still have that same curiosity and genuine love of great food that started it all. For me, cooking has always been about more than what’s on the plate. It’s about creating an experience, bringing people together, and making every meal memorable.