Anthony has been influenced by the cuisines around him since he was a child. Raised in Boston’s historic North End, he spent his afternoons and weekends working in his father’s butcher shop, Abbruzzese Meat Market.
Anthony then worked at Davide and Mamma Maria, where he learned basic kitchen skills and fell in love with cooking.
Anthony’s passion for learning different culinary techniques took him across the Atlantic and then across the United States. In Maine he studied seafood at The Shawmut Inn. From there, he traveled to Sulmona, Italy, the hometown of his family, and took a position at Il Rigoletto Ristorante. Upon his return to Boston, he was offered a job in his old neighborhood at Sage.
Anthony cooked at Sage for two years, and then took a culinary hiatus. He traveled across the country to San Francisco to study the diverse styles and influences of west coast cooking in the Campton Place Hotel and The Grand Café.