Tony has been working as a chef for 20 years. During his formative years in the culinary world he has worked in Mortons of Ranelagh as a vegetarian chef, in the Netherlands as a chef in an Irish pub and in a café making and decorating pavlovas.
He has been working in Cornucopia since 2002. Here, he found the space to develop, expand his repertoire and hone his skills. At the age of 31 he became head chef and 10 years on, he still holds this role. During this time Tony has proved himself to be an exceptional chef, showing flair and creativity in the daily changing Cornucopia menu. He continues to develop new directions and standards for food in the restaurant.
Over the years he has catered for weddings and other large events like the web summit. He is constantly updating his repertoire of recipes, contributing to several books and publications including’ Cornucopia at Home’.
In addition to running the kitchen in cornucopia Tony is also frequently invited as a guest to chef and give live demo’s, working with some well-known names such as Thy Ivy, Donnybrook Fair, Google, Intel & Dine In Dublin.
Tony is passionate about food, spending much of his free time innovating and researching new recipes and staying on top of current food trends. Currently, he is busy perfecting recipes using aquafaba, seitan, jackfruit and developing an exciting range of vegan cheeses. He loves to make food that is healthy and tastes great.
Toy has been a vegetarian himself for over 20 years and in the last couple of years has switched to a vegan diet.