Tony Florian, Seven Hills
Saturday, April 12, 2025, 11:00 am - 11:04 am
Stop by the Foodwise Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Some chefs cook Italian food, but for some chefs, Italian food is in their soul. Anthony Florian (Chef Tony) is one of those chefs. His earliest memories involve the smells and tastes of Italy; as far back as he can remember, tortellini- and ravioli-making were part of the yearly traditions. After his schooling, the natural segue for Chef Tony was culinary school. He graduated from the California Culinary Academy in 2005 and spent nearly a year in Italy cooking in two restaurants—first, Da Gigetto, and then Casa Brusada, both high-end restaurants in the Veneto region. Upon his return, he began his professional career at Dry Creek Kitchen, a Michelin-starred restaurant in Healdsburg owned by Charlie Palmer. To further his career, Chef Tony moved to Santi in Geyserville, where he learned to make salumi under the tutelage of Franco Dunn, and to advance his knowledge of fine Italian cooking. He stayed at Santi for three years, eventually moving to Santa Rosa with the restaurant, now as a sous chef. In 2010, Chef Tony returned to San Francisco, where he worked at several fine dining restaurants. His favorite by far was Quince, where Chef Michael Tusk’s attention to detail and extended knowledge of fresh food moved his career far forward.
As the executive chef at Seven Hills, Tony Florian is focused on the quality of his farm-to-table offerings that draws neighborhood diners and is a destination for San Franciscan and travelers alike. Chef Tony finalizes his menu after visiting the farmers market and has seen the season’s freshest and most local offerings. On most days, you can find Chef Tony at Seven Hills, creating dishes and teaching his cooks, in his unflappable style, how to expand their knowledge and passion for Italian cuisine. His love for his Italian roots is evident in everything he prepares.
All demos take place in the Foodwise Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.