Chef Q&A: Antoine Anthony

Antoine Anthony is originally from New Orleans, La., where he began his career in the food industry at age 16. After gaining experience at the “garde manger” section at the Fairmont Hotel in Dallas, Texas, Anthony went on to work as a chef’s assistant at “The Grape.” After moving to Hattiesburg in 2000, Anthony has served as executive chef at Canebrake Golf Club and Cotton Blues. Now serving as executive chef at the Hattiesburg Country Club, he creates a personalized dining experience for members and their guests.

What’s one ingredient that you can't live without? Salt & Pepper.

What’s your favorite type of music to listen to when cooking? Gospel.

If you could cook for anyone, dead or alive, who would it be?  My mother.

What’s your favorite ethnic cuisine? Creole.

What’s the strangest request you’ve ever had from a diner?  Fried chicken with no flour.

What’s the best part about being a chef? Seeing people happy with my food creations.

What’s the most challenging part of being a chef? Infusing my thoughts in others.

If not a chef in the Pine Belt, what city would you like to work in? Dallas.

What’s your favorite “guilty pleasure” food? Sandwiches.

Who is/was your food mentor? Emeril.

Sweet or savory? Savory.

Mild or spicy? Mild.

Wine or beer? Wine.

Salt or pepper? Salt.

Red beans or gumbo? Gumbo.

 

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