Tony Fraske

Executive Chef, Makeready Libations & Liberation

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 another 7 years 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 work in 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.

In 2016, Tony made his mark on the hotel industry by becoming Chef de Cuisine at Spencer’s for Steaks and Chops in Hilton Hotels 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.