Anthony Figliano is the Chef at Zucca Trattoria and has been cooking since 2002. He has a passion for handmade pastas, nose to tail cooking, and seasonality.
After his apprenticeship he traveled to Italy where he worked in Puglia under Antonella Ricci at Al Fornello da Ricci, regarded as one of the leading restaurants in Apulian cuisine.
Returning to Canada he joined the team Oliver and Bonacini where he worked at Jump and Canoe as Sous Chef. Now Anthony has taken the reigns in the kitchen at Zucca Trattoria, where he will be highlighting seasonality with his passion for Italian food and culture.