began his culinary career of Clearwater's Pepper Mill Restaurant in 1991 after graduating from Johnson & Wales University in Providence, Rhode Island. Due to the kindness of one of its patrons, Chef Ponte studied culinary arts in Paris at the Cordon Bleu, France's iconic culinary institute. Ponte achieved his degree at the top of his class and, upon graduation, was hired as an apprentice at the famed Taillevent, also in Paris.
started his cooking journey after graduating culinary school at one of the first gastro pubs in the country, 'Standard Tap', located in the heart of the Northern Liberties section of Philadelphia. He remained there for 13 years under the tutelage of Carolynn Angle, before moving on to several other Philly based restaurants. Chris' most Impactful experiences as a chef include getting the opportunity to develop menus for small start up cafes, having the ability to coach and watch other cooks grow, and work with some of the most renown industry leaders in the Philadelphia area. His favorite thing about being a chef is having the ability to express himself artistically using food as the medium along with educating others in the culinary arts. He enjoys spending time with his daughter and beautiful wife while not in the kitchen, and sharing his favorite dish, spaghetti and meatballs.
started his career in 2005 cooking in New York Cities dining scene. His most impactful experience was working under Doug Psaltis at Country in NYC. Along with learning a great deal of cooking techniques Doug taught him the importance of always being organized and prepared for any situation in the kitchen. Chef Anthony greatly enjoys passing on the knowledge that he's learned from New York to Florida with others.
started cooking as a young boy with his grandfather, who was a chef, in Homosassa springs, FL. His most impactful experience as a chef was to create something new, a dish that had not been done, an original. His favorite thing about being a chef is giving people great memories with his food. Something they can bond over and appreciate. As far as his favorite dish to experiment with, anything Italian. While not in the kitchen, Chef Chase enjoys drawing, film, and the Tampa fine arts scene.
Photography by R. Archambault