406 Ashmun Street
Sault Ste Marie, Michigan
Like many great cooks, Chef Anthony started his love for food and cooking by helping his mother cook and bake while growing up. Thank you mom! This was followed by almost everyone’s first foray in the kitchen, he was a dishwasher and busboy at a restaurant located in the shadows of Tiger Stadium. This passion became further instilled during one of his first jobs at one of Detroits famous Mexican restaurants where he worked alongside their Chef, learning authentic traditional Mexican recipes & cuisine. Higher education soon called and Anthony moved to Sault Ste. Marie to attend Lake Superior State College, and work towards a degree in Business Management.
Anthony’s career in the food industry has sprawled over 2 decades while working with numerous Sous & Executive Chefs. Many summers he would work at Country Clubs and catering jobs while also holding down a full-time regular job in another kitchen. Anthony possesses a highly dedicated and competitive work ethic, working on average, 70-plus hours a week since 1989. His addictive, “calm under pressure” and focused demeanor on the line earned him a phone call from a restaurant entrepreneur who was to open a new business in the community. Anthony’s experience was needed to run the cook line, so he gave notice and left for a new jaunt in his life.
One of his fondest memories was cooking a meal for President George H. W. Bush and wife Barbara, and Michigan Governor John Engler. It was a once in a life time experience. While working tenure at a 5-Star Hotel, he moved up from working as the Sauté Chef to managing the pantry department, which oversaw the first and last aspects of all meals, soups, salads and deserts. Under a management incentive program, he implemented a “from scratch” policy including deserts, dressings, soups and salads. Anthony has traveled to New York for formal training in baking, and is a member of the American Culinary Association.
Chef Anthony’s last position as an employee was quite similar to what he is doing now; he landed a job at a newly opened coffee shop. Their kitchen was over-staffed, over-burdened and inefficient. Within a year, Chef Anthony was overseeing all aspects of the restaurant including scheduling, payroll, ordering, inventory, pricing, hiring, along with staff & menu development. Using his background and experience, he cut the kitchen staff from 7 to 3. A lot of family run businesses produce unintended internal stress, so Anthony decided it was time and he gave his 2 week notice, deciding it was time to venture out on his own. Thus was the birth of something wonderful.
To be continued…
- Own and Operate Cup of the Day, Sault Ste Marie, Michigan, since May 1997.
- Twenty-eight years of Food Service Industry work experience.
- Prepared a meal for President and Mrs. George Bush and Michigan Governor John Engler.
- Have worked in the Dearborn, Detroit, Sault Ste. Marie and Port Huron areas.
- Managed other retail stores in Sault Ste. Marie.
- Previous Maintenance and Building Manager for residential buildings.
- Landscaping and Grounds Care Experience.