Chef Kevin Anthony

Exceptional Private Chef Services for regional Italian tasting dinners

MEET OUR CHEF

Kevin Anthony

Born into a traditional Italian-American family rooted in New York City’s dynamic culinary scene, Chef Anthony’s foundation was laid at the esteemed International Culinary Institute in Manhattan, followed by a pivotal role in launching Rezdora, one of the world’s premier Northern Italian restaurants, where he collaborated with top-tier chefs to elevate authentic Italian cuisine. His pursuit of culinary excellence then led him to Bologna, Italy, where he trained under the legendary Maestra Spisni at La Vecchia Scuola Bolognese. There, he mastered the artistry of pasta-making and Italian culinary tradition, elevating his craft to new heights.

In addition to his Italian training, Chef Kevin honed his skills at the renowned two-Michelin-starred ATERA in NYC under the mentorship of Ronny Emborg, further refining his culinary technique and creativity. He also gained invaluable experience working at Jean-Georges in Columbus Circle, where he learned the art of refined, contemporary French cuisine in a fast-paced, high-end environment.

Now based in South Florida, Chef Kevin specializes in private dining for a variety of clients, curating exceptional multi-course experiences across a spectrum of cuisines. His dedication to perfection and personalized service transforms every meal into a memorable culinary event.

Chef Kevin cooked dish
Chef Kevin cooked dish

Why Choose Me

  • Farm-to-Table Freshness: Use locally sourced, seasonal ingredients for peak flavor.

  • Michelin-Trained Expertise: Bringing world‑class techniques directly to your table.

  • Personalized and Discrete Service: Tailored experiences with the utmost privacy.

  • Menus Crafted for You: Designed specifically for each occasion.

Sashimi with thinly sliced fish topped with green and black cucumber spirals, orange flower petals, and white onions on a white plate, with soy sauce being poured on top.
A bowl of ahi tuna tartare garnished with chopped chives, with a glass of rosé wine and a bottle of rosé wine in the background, on a white table with a fork and spoon.
A container of yellow lemon curd with slices of citrus fruits, including oranges, grapefruit, and possibly kumquat.
A white bowl filled with shredded green vegetables topped with shredded white cheese, on a black surface.
A spoonful of canned peeled corn with juice, held over a bowl of more corn in corn broth or juice.
Plate of cooked tri-color (yellow, green, and white) tortellini pasta with ground beef and black pepper.
A white plate of red beet risotto topped with a baked cheese disc, served on a wooden table.
A dish with raw fish, garnished with herbs and edible flowers, surrounded by pink sauce with droplets of oil.
A bowl of orange-colored soup garnished with black caviar, cilantro leaves, and small drops of oil, with a spoon resting inside.
Plate of cooked spaghetti with grated cheese, black pepper, and a drizzle of olive oil.
Sliced zucchini and yellow squash topped with black pepper in a baking dish ready for roasting.
A white bowl of yellow soup topped with slices of raw meat, red fish roe, green herbs, and small black pearls.
A white textured plate with cooked pasta, vegetables, and shaved cheese, garnished with chopped green onions on a wooden table.
A plate of creamy mashed potatoes topped with cheese and herbs, a piece of bread, a glass of red wine, and pink, white, and purple flowers on a table outside in a garden setting.
Sliced seared tuna arranged in a circle on a white plate, sprinkled with sesame seeds and chopped green onions, with sliced cucumbers, a leafy green, and a dollop of mayonnaise or wasabi in the center.
A plated gourmet dish with a base of finely chopped raw meat, topped with a crispy breaded layer, and garnished with sliced cucumber, shredded lettuce, and small black spheres, with green oil droplets on the plate.
A person holding a wooden cutting board with a grilled T-bone steak, with grill marks and charred edges.
Poached egg garnished with herbs, served on a bed of sliced grapefruit and orange, with toasted bread on the side.

Italian experiences that last forever