Tony Biggs

Tony Biggs is a highly accomplished professional in the culinary industry with a strong educational background and extensive experience.

Tony holds a degree in AOS, Culinary arts from The Culinary Institute of America, where he also completed a course in AOS, Culinary Arts/Chef Training.

He further expanded his expertise by studying Safety Certificate in Off Shore Safety at Robert Gordon University and completing his high school education at Cohasset High School.

Throughout his career, Tony has held notable positions in various organizations, showcasing his exceptional culinary skills and leadership abilities.

He currently serves as the Director of Culinary Arts at Certified Angus Beef LLC, where he contributes his expertise to the culinary domain.

In the past, he has held prestigious roles such as Culinary Director for King Abdullah and Her Majesty Queen Rania at The Royal Hashemite Court, highlighting his capability to cater to the culinary needs of distinguished individuals.

Tony has also served as the Director Of Culinary Operations/Executive Chef at Second Harvest Food Bank of Greater New Orleans and Acadiana, where he showcased his culinary talents while contributing to a charitable cause.

His professional journey includes roles such as General Manager Private Club at Sutera Harbour Marina, Golf & Country Club, Corporate CEO/Food & Beverage/General Manager at Jimei International Hotel Mgt Co. Ltd, Food & Beverage Director/Executive Chef at Tokyo American Club, and Executive Chef at Hyatt Hotels Corporation.

Tony Biggs' diverse experience, coupled with his educational background, positions him as a dynamic and skilled professional in the culinary arts and hospitality industry.