Anthony began his culinary journey in 2007 when he enrolled himself into Le Cordon Bleu. His first job after school was pastry,  in a highly decorated kitchen under Executive Chef Graham Fox. The Fearrington House in North Carolina just outside of Chaple Hill opened his eyes to what could be. From there, Anthony went to a small resort deep in the heart of the Wisconsin Northwoods. He worked as Executive Chef and began to fully fall in love with the farm & garden aspect of cooking.  On holiday,  Anthony would stage in any restaurant that would allow him in their kitchen.  Some of his favorites included the Michilan Star Restaurants Tru in Chicago & Patrick O'Connell's iconic Inn at Little Washington in Virginia. It was in this time of constant discovery, Anthony began to find direction in his own work.  Anthony found conviction back in North Carolina at Herons,  working under Executive Chef Scott Crawford, a determined & driven chef with a philosophy in cooking unlike any other. Crawford taught a standard.  A standard to which he held his kitchens, his food, and his chefs.   Working for Crawford ultimately destroyed Anthony's ability to accept anything less than the standard set before him.  After years in other people's kitchens, he left the world of cookery on something of a sabbatical. He went on to work for years as a butcher, learning the anatomy of all livestock including the American Bison, the quality of grassfed & the importance of pasture raised.  He studied the artisanship of hand crafted pastas falling in love with the technique of practice. Anthony started Live Great Food with the idea of bringing his own food to life.  He & his wife Jamie, raise their four children in a world of foraging, gardening,  harvesting,  processing  & seasonal preservation; all in the hopes of raising a legacy that understands the full importance of local nourishment and what it means to Live Great Food.