• Private Chef Tony Los Angeles
  • Asian
  • French
  • Fusion
  • Indian
  • Italian
  • Japanese
  • Mediterranean
  • Mexican
  • Middle Eastern
  • Modern American
  • Spanish

Signature dish:  

Corn Agnolotti, Tomato, Basil

About Me

My passion for food and cooking began at an early age. I grew up in a Sicilian home in the Hudson Valley in New York and family field trips to NYC’s Chinatown, Fish Markets and Union Square Farmer’s Market quickly hooked me to the wide world of food. I attended the Culinary Institute of America in Hyde Park, NY, in 1993. While at the CIA, I worked with Jean-Georges Vongerichten, who at the time had two restaurants, JoJo and Vong. In 1998, I returned to working with Vongerichten, working my way up the ranks of Jean Georges, the chef’s Michelin three-star restaurant in the Trump International Hotel and Tower. In 2001, at only 26, I became the famed restaurant’s Executive Chef.
In 2004, after working in New York City’s best restaurants for 14 years, I left the East Coast and headed to Southern California, where I opened Jack’s La Jolla as Executive Chef/Partner. Jack’s quickly made it onto the map, winning Mobil stars, among other accolades. In 2009, I became the Executive Chef at Viceroy Santa Monica and corporate chef for Viceroy Hotel Group. I’ve spent the past 10 years working as a private chef in homes all over the Los Angeles area.

Recent Menus

Reviews (3)

  • Tony was fantastic. Food was amazing and portions were perfect size. Our guests who have dined at the finest restaurants were very impressed. Great experience! Thank you!

    • Worked on April 17, 2021
  • Chef Tony was nothing short of perfect! He arrived early to set up and prep, filled the house with the smell of Sicilian cooking, and fed our family the most exquisite dinner. We had leftovers for breakfast, lunch and dinner. He’s also a wonderful energy to have around! Very professional and capable and we felt lucky to have such a talent in our kitchen. My Dad’s intimate family dinner to celebrate his 70th birthday will stand out as a winner. Thanks Tony for making it such a delicious memory!

    • Worked on March 28, 2021
  • Chef Tony came early and prepared with a lovely high end menu. Since it was my 21st birthday, many other chefs approached me with much simpler/unimpressive suggestions, but our meal was incredibly delicious and inventive. He was open to suggestions and very easy to work with. Of the five courses, the yellowtail sashimi and crusted lamb were definitely the favorites among our group. We would absolutely recommend Chef Tony to other groups looking to elevate their evening meal with a personal touch.

    • Worked on February 27, 2021