About Tony DeLois
Having grown up in Maine I always wanted a restaurant here. My food journey; however, started in Petaluma while working on an organic farm that delivered produce to San Francisco restaurants. Wanting to move to SF, I knocked on some doors and got a job in SF at Delfina Food Group. 5 years later I moved to NYC and worked at il Buco then moved to Danny Meyers USHG for 5 years. There I moved to the front of the house before settling in Portland to open Bolster, Snow & Co., in the Francis Hotel.