Executive Chef he has created a fresh, new, creative twist on traditional soul food. He calls this new style of cuisine “soul fusion”. The basic concept is the merger of his fine dining background, combined with the comfort food he grew up eating. The end result is a critically acclaimed menu of edgy new concepts. From the alligator burgers, and soul rolls to the classic twist, like the BBQ salmon, turkey chops, bayou pasta, his signature dishes. Whiskey ginger BBQ sauce, butter milk fried chicken, and red velvet waffles, just to name a few. When you taste the selections at Stonetown you will see the southern influence of the cuisine he has brought to the shores of Lake Erie. His creative new menu has gained him national recognition as one of the hottest new chefs. He started cooking in a professional kitchen in 1979, where he started out as a line cook in Cleveland's four time “Restaurant of the Year” Earth by April. Having attended Cuyahoga Community College, studying culinary arts while in the navy he considered himself a food artist long before there was such a thing as “celebrity chef”, and from his plate presentation to his food production you can easily see why. He has studied under some of the city's most elite chefs. Chef Tony has held Chef or Sous Chef positions at some of the more sought after venues. Such as, Zanzibar Soul Fusion Canterbury, Golf Club, Embassy Suites, Johnny's Downtown, Joeys on the River, DD Studz and Chester's Fine Cuisine, just to name a few. He has always brought a new and creative style to enrich the dining experience of his clientele. He is responsible for the day to day operations of Stonetown, giving Cleveland a true destination restaurant.