From Italian grandparents, Anthony Burd was born and raised in New Jersey. After high school, Anthony enrolled at The Culinary Institute of America, the world’s premier culinary college, in Hyde Park, New York. Anthony’s passion for fine dining and local cuisine, led him back to his roots in Italy.

Anthony worked at Villa Pignano in Volterra, Tuscany and fell in love with the culture and most importantly the food and where it came from. Villa Pignano’s organic farm grew 70% of their own food, to be used solely for the restaurant. In 2021 Chef Anthony opened his own restaurant, Tony’s in the heart of Bangkok. Tony’s serves modern American-Italian Cuisine and craft cocktails.

Was your decision to become a chef conscious or did you fall into it?

At 11 years old I started bussing tables and washing dishes at a local restaurant in my hometown, working in restaurants throughout high school and always loved cooking for my friends. Naturally, I fell into into it, and after high school, I enrolled in The Culinary Institute of America.

What are some emerging food trends that you’re noticing?

​Alternative milk which has a lower carbon footprint, as well as more vegan and vegetarian restaurants and options. More people conscious in their health and the environment.

What would you cook at home if you were just making a laid-back dinner?

I like to keep things simple at home, one pot meals. At home its usually a quick pasta dish or testing out my ability to cook Thai food.

What’s the difference between running a restaurant in the US and running one in Bangkok?

I haven’t been living in the states for over 10 years, but speaking to friends, I’ve noticed that its extremely hard to find staff and the new generation not wanting to work in restaurants.

Do you source as much local produce as possible for your restaurant and does this have a big impact on the menu?

We source many high-quality local ingredients from all around Thailand. It’s great to support our local farmers and reducing the carbon emissions ordering everything from overseas

If you had to move somewhere other than Bangkok, where would you go?

After living in Hong Kong for so many years, I could always see myself back again. Hk is a special place.

Do you try out dishes on your family or friends?

We always test new dishes with the entire team first to make sure the staff likes it, after we run it as a special to get further feedback. Finally, if we get some rave review we add it to the main menu.

What do you think the most important qualities are in a young chef?

Always be Respectful. Never stop learning. Have a can-do attitude. Ability to take criticism. Being Passion and Creative.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

It great to see his shows on Tv, although I don’t agree on how he treats people, it’s good to see what’s going on in the kitchen and hopefully some of his shows inspire more people to become great chefs

What’s the one cooking tool that a Chef should not be without?

A well sharpened chef’s knife. Usually if I travel, it’s the only tool I take with me.

What’s next for you (plans, dreams, …)?

Another Tony’s? Maybe a new concept in the future

More about Chef Anthony Burd…
From Italian grandparents, Anthony Burd was born and raised in New Jersey (US). His passion for food started by watching his mom and grandparents cooking at home. At the age of 11, Anthony started working in restaurants, starting as a dishwasher and working through the ranks at several restaurants in his hometown, to eventually the chef of a small family operated restaurant before the age of 18.

After high school, Anthony enrolled at The Culinary Institute of America, the world’s premier culinary college, in Hyde Park, New York. At the age of 19, Anthony moved to Aspen, Colorado to complete his internship at restaurant Montagna under Chef Ryan Hardy, inside the respected five star, five diamond hotel, The Little Nell. It was this restaurant that inspired his passion for fine dining Italian cuisine.

Returning to The Culinary Institute of America to finish his Associates degree in Culinary Arts, and then going on to get a Bachelors in Hospitality Management. After graduation, Anthony moved to the esteemed Napa Valley in California, where he staged around at several Michelin star restaurants before deciding to work at Solage Calistoga, and Michelin starred restaurant Solbar under Chef Brandon Sharp.

After a year in Napa, Anthony moved to Cincinnati, Ohio where he combined his work as a Sous-Chef for Hyatt Regency Hotel.

Anthony’s passion for fine dining and local cuisine, led him back to his roots, and he bought a one-way flight to Italy. In search for his next step, he found Villa Pignano in Volterra, Tuscany, Italy. It was there he fell in love with the culture and most importantly the food and where it came from. Villa Pignano’s organic farm grew 70% of their own food, to be used solely for the restaurant.

When Villa Pignano was closed for the winter season, Anthony Burd decided to spend his holidays working at the most famous Italian restaurant in New York City: Marea by Michael White 2 star Michelin, who later invited Anthony to join his Italian restaurant in HK – Al Molo. In 2015, when Three on the Bund and Chef Jean-Georges-Vongerichten planned to open the HK branch of Mercato, they found that Anthony, with solid background in Italian cuisine and in-depth knowledge of Hong Kong F&B scene was the best choice to helm the kitchen.

After Mercato, Anthony decided to experience a Corporate Executive Chef roll managing, seven restaurants, an 80 million HKD revenue annually. The experience changing menus from different cuisines, and cultures with restaurants all over Hong Kong and Taiwan.

Arriving in Bangkok at the start of 2020, Anthony took the reins at the acclaimed restaurant La Scala, located in The Sukhothai Hotel Bangkok. La Scala known for one of the best Italian restaurants in Bangkok, La scala received many awards this year including Michelin Plate 2020, 2021, Gambero Rosso Three Forks Top Italian Restaurants, Hello Taste Guide 2020, Top 25 Restaurants Bangkok 2020, 2nd place in the World Tapas Competition, Spain 2020 and 1st Place in Cocinando Con Trufa (Cooking with Truffles) Competition in Soria, Spain 2022

In 2021 Chef Anthony left The Sukhothai Hotel to open his own restaurant, Tony’s. Located in the heart of Bangkok, Thailand, Tony’s serves modern American- Italian Cuisine and craft cocktails.

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