A brilliant culinary talent, Anthony relies on the vast indigenous bounty of Canada to create inspired regional Canadian cuisine. With numerous culinary awards and distinctions to his credit, he is clearly among the new breed of gifted young chefs drawing on this country’s rich, diverse culture and ethnicity to create magic in the kitchen and define Canada’s food personality.
In 2000, Anthony was the first chef to represent Canada at the World Gourmet Summit in Singapore; in 2004, he was awarded the Ontario Hostelry’s Institutes Culinary Gold Award; and, in both 2005 and 2007, he captured the Olympic Gold Medal Plates competition for Ontario.
Anthony is the creative lead and oversees the culinary direction at every restaurant in Oliver & Bonacini’s diverse portfolio.
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