Anthony Santonastaso

Anthony Santonastaso is an experienced culinary professional with a robust background in various kitchen roles, including Executive Sous Chef positions at Delfina Restaurant Group and Barzotto. With a foundation as a Sous Chef at SPQR and experience as a Commis Chef at Abbot's Cellar, Anthony has developed expertise across numerous culinary stations. Notable research in Tuscan cuisine and hands-on experience with food production through internships and previous roles has contributed to a well-rounded understanding of culinary arts. Anthony holds an Associate's Degree in Applied Sciences, specializing in Culinary Arts, from St. Philips and a High School Diploma from John Marshall High School.