|
|
Catering & Lunch Chef Anthony Nastus
Since graduating from the Culinary Institute of America in 1994, Anthony Nastus has been a mainstay of the culinary scene in New York and Nantucket. Toppers at the Wauwinet, one of the most celebrated restaurants in Nantucket, was his first stop after culinary school, where he spent four seasons learning every position in the kitchen. Between summer seasons at Topper's, Anthony perfected his execution of French techniques at Fromagerie near his home in New Jersey. He joined the kitchen of the Park Avenue Cafe under renowned chef David Burke. Anthony once again returned to Nantucket when he was offered the position of head chef at Oran Mor, where he was reunited with proprietor Peter Wallace. Anthony now joins his cohort Chef Jason Albus to head up Catering & Luncheon operations at Le Languedoc, and is a year-round Nantucketer.
|
|
|
