MORE THAN JUST FOOD, IT'S A EXPERIENCE
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A native of Gloster, Mississippi, Anthony Beverly developed a passion for cooking at an early age all while watching his Grandmother in the kitchen. Anthony’s career as a Chef began in the early 2000s while residing on the Gulf Coast of Mississippi. While living on the Gulf Coast of MS, Anthony attended Culinary Art School in New Orleans, LA where he added seafood cuisine as one of his specialties. He secured a position as a Sous Chef where he then knew that he wanted to specialize in Southern Cuisine. In 2006, Chef Anthony joined the Laurel Country Club as Executive Chef where his love for feeding others grew intensely and that’s where he decided to start his own small catering business on the side where his exquisite palate and creativity to everything became very demanding for people within the community.
In 2010, Chef Anthony moved with his wife and kids to Murfreesboro, TN seeking to branch out in pursuing better schooling for his two kids and better career opportunities for him and his wife. He acquired an Executive Chef position at Tennessee State University where this began to be the first door of opportunity to open for him in the culinary world. While working at TN State University, he had various opportunities to compete in different Chef Competitions while taking first and second place winnings. This was the start for Chef Anthony to showcase his creativity, style, and his love for cooking.
In 2012, Chef Anthony was afforded the opportunity to become the Food Service Coordinator for the Smyrna Military Base which opened another door of opportunity within the company as the National Food Coordinator for 8 different Military Bases throughout the U.S. While serving in the capacity as the National Food Service Coordinator, Chef Anthony began to work more on his personal catering business. To promote his personal catering business, he catered many events such as weddings, birthdays, church events, retirement parties, and many other special occasions. With all of the hard work, dedication, love and time that he put into his food, it led him to meet the great Ray Stevens and showcase what all he could do with his food and because of this, Ray Stevens provided his catering company the opportunity to provide food service to Cabaray’s of Nashville.
