Tony Biggs

Tony Biggs has a diverse work experience in the culinary industry. Tony has served as the Member Society of Fellows at The Culinary Institute of America since February 2019. Prior to that, they were the Director of Culinary Arts and the Culinary Arts Director at Certified Angus Beef LLC from May 2014. Tony also worked as the Culinary Director for King Abdullah and Queen Rania at The Royal Hashemite Court from August 2012 to December 2013. Additionally, they held the position of Director of Culinary Operations/ Executive Chef at Second Harvest Food Bank of Greater New Orleans and Acadiana from April 2010 to April 2012. Tony Biggs has also worked as the General Manager of a private club at Sutera Harbour Marina, Golf & Country Club from June 2008 to June 2010. In their earlier career, they served as Corporate CEO/Food & Beverage/General Manager at Jimei International Hotel Mgt Co. Ltd from 2003 to 2008. Prior to that, they were the Food & Beverage Director/Executive Chef at Tokyo American Club from May 2001 to May 2003. Tony Biggs began their career at Hyatt Hotels Corporation, where they worked as an Executive Chef from April 1984 to April 1997.

Tony Biggs has a diverse education history. Tony attended Cohasset High School from 1972 to 1976, where they received their high school diploma. After high school, they pursued their passion for culinary arts by enrolling in The Culinary Institute of America from 1980 to 1984. During this time, they obtained an Associate of Occupational Studies (AOS) degree in Culinary Arts. In 1982, Tony returned to The Culinary Institute of America and completed an Associate's degree, although the field of study is not specified. Additionally, they attended Robert Gordon University from 1979 to 1981 and obtained a Safety Certificate in Off Shore Safety.

Tony also holds a certification in Serv Safe, although the specific institution and date of completion are unknown.