Anthony Crossley
Chef
Anthony was born and raised in Connecticut and was always interested in cooking. At many family gatherings, he took mental notes from his Great Aunt on preparing authentic, simple and delicious meals.
He has worked in the hospitality industry for over 25 years in every position from fine dining Server at the renowned Il Fornio (San Francisco) to General Manager.
After graduating from the prestigious Culinary Institute of America (Hyde Park), he worked as a Catering Chef alongside Rick Orlando at New World Home Cooking (Woodstock). Following, he became a Restaurant Manager at the Firewheel Restaurant, Hyatt (Austin) and moved up to Stories fine dining restaurant as Chef. He was the opening Executive Chef at College Street Brewhouse and Pub (Lake Havasu City) and implemented everything from ordering kitchen equipment, layout and menu creation for this startup restaurant that opened in a recession, in an industrial part of town and ended up being a huge success.
He lives with his family a short walk away from the Ridge Cafe and enjoys traveling, mountain biking and being outdoors.
