Anthony knew from an early age that food was his passion. He began his culinary training under Chef Scott Clarke at Mercy Vocational High School in Philadelphia. He later earned an Associates of Science in Culinary Arts from Johnson and Wales University in Providence, RI. Anthony went into the corporate restaurant scene, dedicating 15 years of his career to The Cheesecake Factory. After many successful years in an Executive Manager, Anthony decided to switch gears and focus on creativity and entrepreneurship. He happily moved to Blue Monkey Catering as the Executive Sous Chef, working alongside his original mentor.