Meet the Chef

Chef Anthony Ventresco has a passion for food! More than that, Anthony has a passion for good food.

Anthony’s love of food started early in life. Luckily, he was raised in a household with a fantastic cook, his Mom, Lois. Being raised in an Italian family it was imparted to him from a young age that meal time was about great food but more importantly it was about great people and conversations.

As a youngster, Anthony would help roll out dough, crank the pasta machine or wash vegetables. Icing Italian Christmas cookies with Ma (his grandmother) was always a tradition as was learning how to make "Gravy" (marinara sauce) and getting to pick the basil from the pots around the house (oh how nice your hands would smell after that).

As a teenager, Anthony was always looking for "something good to eat" or "something I can sink my teeth into". This led him to start cooking more and soon a love of baking blossomed. An accomplished baker, Anthony is known for his decadent layer cakes, homemade loaded brownies, cheesecakes and his now famous Tiramisu.

Soon gourmet food was this budding chef’s forte. Sea scallops poached in champagne, petit filet mignon with sautéed baby vegetables and broiled lamb chops with homemade mint butter made its way to the table.

Along the way the barbeque bug bit and it was off to the smoker to perfect the most succulent baby back ribs and brisket this side of the Pecos. This is when the award winning BuBuQue Sauce was perfected. Anthony has won numerous contests with this sauce including the prestigious “Pig and Pepper BBQ Cook off” sanctioned by the Kansas City Barbeque Society.

Anthony’s adventurous spirit and love of food and people have led him all over the map to indulge in some of the most fantastic food experiences.

  • Diving his home ocean waters for lobsters
  • Fresh venison in western Maine
  • Spear fishing jack in the Gulf of Mexico
  • Alligator in the Everglades
  • Rattlesnake and chipotles in the Arizona dessert
  • Gourmet pizza in Seattle
  • World class vegetarian faire in Montreal
  • The BEST food in the world…Italy ....cannelloni in Venice, rabbit and a Barolo in the Piedmont hills, roasted chestnuts on the streets of Turin

Somewhere in there Anthony had a life changing moment. Becoming a father for the first time, Anthony decided that he should be more conscious of his actions and the impact they make. Anthony became a vegetarian! After studying the effects of chemicals in and on our foods Anthony subscribes to a local and organic vegetarian diet. Through 13 years of study and recipe alterations Anthony can now be considered an expert on vegetarian, vegan and traditional styles of diet and cooking.

Anthony’s food service background is as diverse as the menus he has ordered from including helping his Father run a small pub, to working as a buyer for a produce purveyor at the New England Produce Market, operating a fruit and vegetable stand, owning a canteen (lunch) truck, making and selling fresh fruit cups, raising milk goats and chickens, organic farmer and catering.

Anthony is a member of Personal Chefs Network, fully certified in Food Safety & Handling by the National Restaurant Association Education Foundation and is fully insured.

Allow Anthony to bring his passion to you and your family. Contact Anthony today!