Today we’d like to introduce you to Tony Zermeno.
Hi Tony, we’d love for you to start by introducing yourself.
Like everyone I started from the bottom and I worked my way up. I started as a dishwasher in Micheal’s restaurant in Santa Monica, California at 18 years old. During those years, I felt stuck and always knew I had a passion for cooking my mom was a huge influence in this decision and so over the years I made sure to be around the chefs to have more experience and learn from them. Although my mom’s passion, and delicious food was a big contributing factor I got to learn, and befriend multiple chef from different cultures getting a taste of everything around me. From Texas, New York, Chicago, and California I have learned a good amount of things that have helped me get to where I am today. Now, I am a chef that loves to explore many flavors, and making food fusions that you might not expect to make sense together.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Like in many jobs there has been ups and downs and the competition with other chefs who want to be the best make it difficult to make a name for yourself, but what I have learned is that it is hard to maintain the job then get to it. Now, not everything comes easy in life but with time I have realized that with never ending passion and dedication it makes the road become clearer not easier.
Appreciate you sharing that. What else should we know about what you do?
I am a Executive chef, and with that role you are responsible in being a leader in the kitchen, and managing all aspects of food production, and kitchen operations to ensure amazing food quality, creating food menus, and managing costs and inventory of the kitchen. My specialization is food fusions, creativity of food plating, and new menus with this it gives me the liberty to show my skills, and express myself through my passion for food. Lastly, the most difficult part is to train people on the passion, love, and art of culinary. I am most known for my charisma/friendliness as I think that everyone deserves kindness, and a good time especially when dinning as you should have the best experience. I am also known for being the best chef of South Bay, winning an award for it as I pulled people in with the flavor of my food. That award has made it one of my proudest accomplishment, and things like these make me happy to follow a passion of mine that I hold so fond off. I would say that what sets me apart from the other is my personality and the ability to always look on the bright side, the way I naturally lead to make things happen and make a difference. With this it has taught me patience to lead other on the same path.
Can you share something surprising about yourself?
Something many might not know about me is that I like to practice Reiki. Reiki is a type of energy healing that helps you relax and feel better. It started in Japan and is based on the idea that we all have energy flowing through us. If that energy gets low or blocked, we may feel sick or stressed. I am really big about energy, and truly think it can make a impact on how you are feeling, and we forget that we should reconnect with Mother Nature. This helps move energy through you to make you feel calm, balanced, and more at peace.
Pricing:
- Shade Redondo Sea Level
Image Credits
taken by myself.
