With 24 years of experience, Tony Fraske got started as an honor graduate in Culinary Arts and Hospitality Management from The Pensacola Culinary Academy and then went on to get certified in L’Art de la Boulangerie from The French Pastry School in Chicago, IL. In 2000, Tony worked as a divisional chef at Lettuce Entertain You in Chicago where he concurrently managed the operations of 2 separate restaurants as well as organized, directed and managed several high-volume seafood festivals.
From there, Tony spent some time with Hilton World Wide then eventually making a name for himself in Illinois where he directed and operated a four-unit restaurant company with over 500 employees and annual revenues exceeding $40M at Weber Grill Restaurant. After moving to Florida to lead 4 different restaurants over the span of 6 years, Tony went back to Chicago in 2015 to serve as the executive opening chef at the Midwest’s only two service, Michelin Recognized, locally sourced steakhouse, Prime & Provisions, a property that is regarded as one of the best steakhouses in the Midwest.
In 2016, Tony made his return to hotels by becoming Chef de Cuisine at the Hilton Orlando Convention in Orlando, FL. Most recently, he began as Noelle’s Executive Chef with culinary oversight of all areas including Makeready Libations & Liberation, Rare Bird, Hidden Bar, Trade Room, In-Room Dining, and Banquets and Catering events.