Chef Tony’s heritage is deeply rooted in his family’s legacy, with his grandmother, Nono, emigrating from Francavilla, Sicily to Boston around 1900, instilling traditional Sicilian culinary methods in Tony and his father. Anthony Vallone embarked on his culinary path at the Town and Country Hotel and Resort in San Diego, California, initially as a fine dining chef, then progressing to Executive Banquet Chef and Executive Sous Chef from 1988 to 2000. Mentored by Executive Chef Larry Barnes over nine years, Vallone refined his craft and was recognized as a Certified Executive Chef in 1992. Driven by his culinary passion, Vallone competed in numerous culinary contests, eventually leading the Charcoal House Restaurant as Co-Owner and Chef until 2011. Vallone embraced entrepreneurship, opening the Fat Cat Bar and Grill as both Co-Owner and Chef. He established a chef consultancy, sharing his menu development expertise with a variety of dining establishments. Serving as a Corporate Chef for ECEM Hospitality Group in Williamstown, MA, Vallone lent his culinary acumen to the organization. Moving to Texas in 2019, he was instrumental in the inception of Beefmasters Steakhouse in Weatherford. Presently, Vallone holds the position of Executive Chef at Canyon West Golf Course, perpetuating a rich culinary tradition that harks back to his Sicilian roots.