Executive Chef Anthony DeGeorge began his culinary career at the age of 15 in his mother’s restaurant in central California. After working as a back waiter and dishwasher, he was given food prep tasks and discovered that not only did he enjoy it but excelled at it.
Anthony spent the next several years moving around the US, learning about food and working his way up the culinary ladder. Eventually he purchased a one-way ticket to northern Italy where he enrolled in a school for gastronomy and oenology.
After completing the program at the top of his class he was assigned an internship under Chef Maurillio Garola at the Michelin starred restaurant, La Ciau del Tornavento which led to a permanent position at the restaurant.
Two years later he returned to the U.S. but, just after taking his first Executive Chef position in San Diego, a family tragedy sent him in another direction.
He soon took a position with the Canadian circus company Cirque du Soleil as a traveling chef for the cast and crew. Touring with Cirque for 3 years in throughout Australia and Asia he would find focus in international cuisine and specialty diets.
He returned once again to the U.S. in 2015 where his new found commitment to veganism and animal rights led him to the popular plant-based restaurant, Blossoming Lotus where he took the helm as Chef.
In the summer of 2016 Anthony relocated to Nashville and is now the Executive Chef at AVO. His food philosophy is guided by his practice of ethical veganism and his support of sustainable organic farming. His cooking style employs classic and modernist techniques, and combinations of international flavors to surprise and delight the palate.
He lives with his wife Adi and enjoys hiking, movies, foreign language, and stargazing.