Chefs and their restaurants are at the heart of our event. It is through their generosity and dedication that the American Liver Foundation is able to bring you this event. Below is a list of this year’s participating chefs:
EXECUTIVE CHEF ANTHONY FIGUEROA - DEL FRISCO'S BOSTON
I always had a passion for food since I was little. I started working in the industry when I was 16 yrs old in Brandon, FL as a busboy/dishwasher and started serving at 18. It was at that point I fell in love with the kitchen aspect of the business.
I moved to Orlando, FL to attend Le Cordon Bleu in 2003. While attending school I worked at Samba Room and Timpano under Executive Chef Michael Rodriguez. After graduating in 2005 the restaurant business had taken me to Chicago, Alabama, Tampa, Orlando and Boston.
I reached Executive Chef at age 29 at a restaurant called Tavolino in Westboro, MA. I then stepped down to join Del Frisco’s Restaurant Group as a Sous Chef for better opportunities and growth. In 2016, I got my chance to uphold the title again of Executive Chef for Del Frisco’s in Boston. –https://delfriscos.com/steakhouse/boston/
Seasons 52 is on a mission to provide a better way to eat that starts with food that is full-flavored and satisfies your cravings.
By sourcing ingredients at their peak of freshness, our chefs are able to transform them into memorable dishes all year round. We think you’ll taste the difference once you’re here. When we say better, we mean it!
At Seasons 52 a better way to eat means providing a welcoming atmosphere. You will leave our restaurant feeling better that you did when you walked in. This kind of experience should not be saved for only special occasions-it should be something you have all the time. We showcase over 100 bottles of wine, 52 of which are available by the glass so you can discover a new favorite every week of the year. –https://www.seasons52.com/locations/ma/burlington/burlington/4530