Who is Anthony?

Anthony Hubbard has been with Chow Foods since 2002. Starting as sous chef for the company, he worked his way through each of our kitchens and since 2006 has been Chow Foods' Executive Chef. Anthony guides each of the restaurants with menu planning and execution and serves as a mentor for the chefs and sous chefs.

Anthony attended Johnson & Wales University in Providence, Rhode Island for his formal culinary training. He has traveled far and wide, cooking his way across the country on America's only private luxury train. His exploration of the United States' diverse regions informs his work on the restaurants' rotating festival menus. Anthony also lived and worked in Puerto Rico, where he took to heart the effect food has in uniting community and family, while a stint in New York cemented his love for working in restaurants. His passion for restaurants and cooking—and being among all the action with creative, innovative people—inspires and delights those who work with him.

Recently, in a competition with four other top Seattle chefs, Anthony was crowned Seattle's "Prince of Pork" after winning Cochon 555. This was an especially apt award considering that 38,000 pounds of bacon and 7,200 pounds of pork butt pass through the Chow restaurants each year.