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Chef Tony Atkinson

Originally from Washington, DC, Tony first fell in love with cooking while at home with his Italian great grandmother. After pursuing an undergraduate degree in Physics, he decided to pursue his passion for hospitality and began washing dishes at Duckfat in Portland, Maine in order to break into the industry. His love of Italian cuisine led him to spend four months traveling and cooking his way through Sicily before returning to New York to work at Barbuto. Tony went on to climb through the ranks at Michelin-starred Brooklyn favorite Olmsted, and currently works as a private chef for a family in NYC.