As a youth in Iran Toni has always been fascinated with different cuisines from around the world. He learned from his Mother, about different spices from the Middle East and Mediterranean areas. Later in his life he had trained and worked in restaurants in the following countries Spain, Portugal and Morocco. Upon his arrival in the United States Toni worked his way up from a line cook. Kitchen Manager, Sous Chef in New Orleans which eventually resulted in Toni owning his own restaurant which he is co executive chef with his brother Julianno. For the last 22 years Toni has tried to progress and add to his creative bone.