Chef Tony

From the age of 12 I helped my mother prepare sumptuous meals, paying close attention to every detail of her artistic approach to cooking.

At 16, I began developing my own culinary creativity after school in a neighborhood pizzeria. Two years later I became an assistant to a salesman demonstrating kitchen products in a local Brooklyn store. While gaining first-hand knowledge in the field of direct sales I continued to expand his horizons in food preparation. Through the combination of studying cookbooks, experimenting with new recipes and watching Julia Child and the Galloping Gourment on TV, I received a priceless, well-rounded education.

Soon, I began demonstrating the Popeil Dial-O-Matic throughout New York City. During this time I came up with the idea of handing out my own recipes while making sales pitches. This opened the door to being chosen as the first person to demonstrate T-Fal cookware in America. And the rest of my career has become direct-retail history.