Purveyor of fine Italian dining
Some chefs cook Italian food, but for some chefs, Italian food is in their soul. Anthony Florian (Chef Tony) is one of those chefs. His earliest memories involve the smells and tastes of Italy; as far back as he can remember, tortellini- and ravioli-making were part of the yearly traditions. These dishes graced the family table at every major holiday--ravioli at Christmas and soup tortellini on New Year’s Day, all hand rolled and lovingly crimped.
Chef Tony is now the executive chef at Seven Hills, an upscale Italian restaurant whose farm-to-table offerings are sought by diners in the San Francisco environs as well as travelers from the United States and the world. Chef Tony often does not finalize his menu until he has been to the farmer’s market and has seen the season’s freshest and most delicious offerings. Diners always leave the restaurant feeling as if they’ve eaten something extraordinary.
On most days, you can find Chef Tony at Seven Hills, creating dishes for the evening crowd and teaching his cooks, in his unflappable style, how to expand their knowledge and passion for Italian cuisine. His love for his Italian roots is evident in everything he prepares.
