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Our Seafood Company

Our Chefs

At Anthony’s Restaurants, our team of chefs has a combined total of 232 years of culinary experience with Anthony's. Each of our 24 waterfront restaurants has a Chef that leads their own culinary team. Every Anthony’s Chef has a deep appreciation for Northwest cuisine and flavor. They are Northwest Seafood experts.

Anthony’s Restaurants believes in promotion from within. Each of our Chefs started in our kitchen as a pantry cook, line cook, or sous chef where they are trained to work with different kinds of seafood. Through practical experience in the restaurant and culinary school, each has worked hard to become a Chef at Anthony’s Restaurants. Three Regional Chefs and a Food Consultant, who have worked together for over 20 years, support our Chefs. We have a dynamic group of individuals who work together to ensure that every Anthony’s location creates an unforgettable dining experience for our guests.

Anthony’s Restaurants has an unwavering commitment to food safety. Each of our chefs is properly trained through a Management Certification Course through local Health Districts to become certified in ServSafe. ServSafe is a program that provides training on all aspects of handling food, receiving and storing food, preparing food as well as serving food.

Anthony’s Restaurants continually trains and educates our Chefs so that they are knowledgeable of the latest techniques in culinary excellence. We believe it is of utmost importance that our Chefs experience new ideas and techniques in food preparation and are able to identify the latest trends in the foodservice industry.

We provide our Chefs with many opportunities to further their learning. Each year our team of Chefs head to Napa Valley where they spend one week at the Culinary Institute of America. There they learn about creative foodservice concepts, new flavors being introduced from around the world as well as taste exciting ingredients that are making their way into American dining. They also spend time throughout the year visiting local farmers, wineries, oyster beds and the finest fishermen in the Pacific Northwest and Alaska.