Anthony started cooking 22 years ago as a child in the beautiful city of Washington, DC and was inspired by his grandmother who raised 5 children, all the while preparing homemade cakes, pies and cookies in the family home, as well as pot roast and cheddar biscuits. Anthony learned how to use fresh vegetables and ingredients from the garden to prepare exquisite meals for the entire family. Anthony
attended culinary school in Washington, DC and is licensed and bonded as an executive chef. He quickly moved up to fine dining and served as Head Chef for many hotels and restaurants across the northern region. He also worked as kitchen manager for many catering service organizations, non-profits and for-profit agencies. Anthony is known for his engaging and attractive cuisine that causes everyone to say, “Who is the chef?” His specialties are the “Floating Swan” and his “Outrageous Homemade Hummus”. He displays his style in Americana Cooking, Baking, Asian, and Thai dishes. Anthony also has worked as a private chef and has prepared and presented banquet style meals using various food stations for conferences, halls, parties, festivals and special events across the country. Most recently, Anthony has provided upscale cuisine for private functions and venues to include inner city non-profit agencies in Connecticut. As a culinary master, Anthony is noted as a food artist and can sculpt and design to perfection. Taste and experience the delicacies of Anthony Mickens!
