Tony Ortiz is a San Francisco Bay Area based cook and artist who spent 5 years working within the culinary industry in New York City. He specializes in private cheffing, culinary event production, recipe development food styling.
He has worked in the West Coast restaurants of Dominica Rice of Bombera, Nite Yun of Nyum Bai which was named Times 100 “Worlds Greatest Places to visit”as well as an externship at New York City’s legendary food institution Le Bernardin. He is currently in the kitchen at Chez Panisse.