Chef Tony Spagnoli

I have been a Professional Chef for over twenty years. Primarily in fine dining. I have enjoyed my life in the kitchen. I enjoy people and passing on my knowledge to those desiring to learn. I am constantly learning and inspiration comes in many different ways.

My personal philosophy is to give the product I work with, the proper respect in handling and creativity.

My focus has generally been one of simplicity executed with style. Sourcing the most pristine products and preparing them to enhance their beauty and flavor.

Seafood is huge on my menus. Fresh, wild caught and from reputable fishermen and vendors. My first kitchen position was in a three star seafood bistro. I became highly skilled with seafood cookery. More importantly though, I learned to appreciate the beauty of the oceans, rivers, lakes and streams. Seafood needs to be handled gently and with care. I love European Fin Fish like Bronzini, John Dory and Dover Sole. Other favorites are Alaskan Halibut, Sturgeon, Pompano, Wahoo, Rockfish and Atlantic Cod.

Vegetables are also a large part of my menus. There is nothing more satisfying than a perfectly prepared vegetable. Fennel and Celeriac are two of my favorites. Sugar snap peas and Fava beans. Mushrooms are one of those," I can't help myself" products! I almost have to buy beautiful in season mushrooms.

Charcuterie is a love for me. Galantines, Ballantines, pate, terrine, sausage and dry aging. These are all things I enjoy making, given the time.

Pasta making is another love, along with Bread and Pastry. kneading dough gives me a feeling of going back to the most basic of food and ingredients. Flour, water and yeast. Simple. But look what you can create from three basic ingredients.

I'm looking with enthusiasm to, beginning a new career where I can use my knowledge and expertise to help others achieve their dreams and goals. If we don't pass on our knowledge it will be lost.

I have a great time with all four of my grandkids which, I'm pictured above with. I've enjoyed watching them grow and succeed in their endeavors.