Growing up in Michigan in a Sicilian family, Chef Anthony would spend weekends in his father’s specialty market, where learned how to cut fish and butcher meats. This is where his passion for the ‘farm to table’ concept of dining began. Outside of the kitchen, Chef Taormina can be found in his garden. The products of his garden are finding their way onto the restaurant’s plates. New challenges and learning experiences are what drives him to continue his culinary craft.