From Negril to Kiev to Toronto, Anthony’s conceptualization of success has expanded his partnerships along with his diverse fan base. While the camera loves his exuberance and hospitality and culinary innovation, it’s squarely his expertise in concept development, re-designs, renovations, operations management, menu development, and culinary-arts curriculum that have generated multiple returns on investment for his own restaurants, clients, trainees and especially foodies.
Anthony’s mother was a trailblazing chef in her own right. From her teachings, he developed his own culinary style that embraces natural local ingredients and organic flavours of the Caribbean. That style inspired Anthony to produce his own product line of soups, seasonings, and sauces.
Anthony owned and operated restaurants in Toronto; his first being Mardi Gras Bistro, which specialized in an American southern-style menu. He later moved to Kiev, Ukraine and opened his second restaurant. After successfully launching the Mardi Gras Bistro franchise in Kiev, Anthony returned to Toronto to partner with long-time friend Carl Cassell in the re-imagining and running of Harlem and Harlem Underground restaurants.
Anthony has worked as an executive chef and general manager in hotels based in Negril—Jamaica’s international hotspot known for its hospitality and culinary strength. There he launched the Caribbean Culinary Network (CCN) and introduced education-based culinary festivals and other initiatives to support emerging students in the field. His exploits in communication involved instructing classes in culinary colleges, judging culinary competitions, and making media appearances as a guest chef. To know Anthony is to understand he is affable by nature. He’s a chef who enjoys meeting new people to talk great food.
And he’s not done. An advocate of quality food service, he also established and operates Mair Cutlery© a professional knife sales and sharpening service for hotels and restaurants.
There’s simply no overlooking his knowledge in all aspects of restaurant operations management and creative culinary concoctions.