Seven • Hills

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Seven • Hills

In 2010, Chef Tony returned to San Francisco, where he worked at several fine dining restaurants.  His favorite by far was Quince, where Chef Michael Tusk’s attention to detail and extended knowledge of fresh food moved his career far forward.  To Chef Tony, Chef Tusk “made him a chef,” instilling in him the farm-to-table concept and teaching him to reach far within to bring his offerings to a new level of taste and quality.

Every great Italian chef knows how to utilize good olive oils, and Chef Tony is no exception.  Eight years ago, he was invited to become a part of the California Olive Oil Council (COOC). He is now a Master Taster; twice a month, he meets with other members of the COOC , where they taste and evaluate California olive oils to determine whether they may carry the COOC seal of excellence.  In June 2018, he will travel to Lombardia, Italy, where he will be one of a panel of judges for an international olive oil competition. For Chef Tony, the trip is not only about the competition—he will be going “home.”

 


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