A Philadelphia native, Anthony Marini graduated from the Culinary Institute of America in Hyde Park, New York. He started his formal career in his hometown and has brought more than 20 years of experience to the culinary industry. From working in fine dining restaurants across the U.S. to education and consulting to running his own business, Anthony possesses an extensive background and unique perspective.
After relocating to Alabama, Anthony introduced Birmingham to his first restaurant, AMBA, as Executive Chef and Partner. AMBA received strong local recognition receiving four stars in The Birmingham News. In Two years later, Anthony opened (local) restaurant and cocktail bar. (local) quickly received four stars in the Birmingham News, then won “Best New Restaurant” by Birmingham Weekly. Anthony was voted one of the “Top Three Chefs” and (local) was voted one of the “Top Three Restaurants” in subsequent years also by the Birmingham Weekly. (local) garnered outstanding reviews from Birmingham Magazine, The Birmingham News, Portico Magazine and was featured in Bon Appetit, Cooking with Paula Deen and the New York Times. While at (local) Anthony was also invited to head the “Best of Birmingham” dinner at the James Beard Foundation in New York City.
Anthony competed and won in season 2 of the CNBC network show “Restaurant Startup”. He pitched a concept centering around Crudo and Sous-Vide cooking. Beating out the #1 food truck in Atlanta, Anthony got to test out the concept which garnered the first customer food survey of 100% on the show’s history. Hosts and Investors Joe Bastianich and Tim Love both offered deals to Anthony.
Apart from Charleston Wine + Food, Anthony participates with Meals on Wheels, The Susan G. Komen Foundation and various autism related charities. He also is a guest speaker at George Mason University and Georgetown University.
