About Chef Anthony 2018-06-29T06:51:11+00:00
 

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens.  His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who also is Chef, he attended the prestigious Le Cordon Bleu and earned his bachelors degree in Culinary Management.  His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has have found a new passion in competitive cooking.  Chef Anthony has won over 60 awards in several state & national cooking competitions.  Most recently on the national level Chef Anthony participated in the World Food Championship where he placed 2nd in his category in 2014 and most recently won 1st place in November 2016, in the recipe category with his creative dish named “Three little pigs spice it up in Holland” which consisted of a homemade bacon english muffin, a Carmel apple & jalapeño sausage patty, purple potato hash, candied sausage poached egg, and a brown butter & habanero hollandaise.

In 2017 Chef Anthony filmed an episode of Ginormous Food for the Food Network entitled “Phoenix’s Finest Imports” in addition to filming an episode of the Cooking Channel’s Beach Bites with Katie Lee entitled “Stuffed”. His most recent appearance on the Food Network was a special Chopped Tournament that aired in January of 2018.  Currently he is the owner and executive Chef of Desert Rose Catering.  His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.