Tony Decastro

Tony DeCastro has a diverse work experience in various industries. Tony started their career at Southern Touch Foods in 1995, where they served as the Director of QA & Processing, overseeing quality assurance and manufacturing operations. In 1997, they moved to Silver Springs Citrus as the Director of QA & Technical Services and Manager of Packaging Operations. Tony then joined Blue Lake Citrus Products as the General Manager in 1997. In 2003, Tony co-founded and became the President of Maui Mountain Coffee Co. Tony later co-founded CYA Management, Inc. in 2007 and served as the President. In 2010, they became an Open Water Scuba Instructor and Emergency First Response Instructor at PADI. Tony also worked as an Open Water Scuba Instructor and First Aid/CPR/AED/O2 Instructor at SSI Scuba Schools International from 2019 to 2022. Tony joined PSS - Professional Scuba Schools in 2023 as an Open Water Scuba Instructor. In addition to their work experience, Tony has been actively involved with the Institute of Food Technologists (IFT), where they served as the Past Chair of the (Arizona) Cactus Section and was conferred as a Certified Food Scientist in 2013.

Tony DeCastro began their education in 1977 at the University of Montana, Missoula, where they studied Mathematics & Computer Science. Tony attended the University of California, Riverside from 1978 to 1982, focusing on Biological Sciences. In 1988, Tony briefly attended Cornell University, studying Food Science. Tony obtained additional certifications, including becoming a Certified Food Scientist through the International Food Science Certification Commission in April 2013 and completing Hazard Analysis Critical Control Points (HACCP) training through NJPA in 1998.