Tony Galzin

Tony Galzin


About Tony Galzin

Tony Galzin brings more than 12 years of diverse culinary experience from his hometown Chicago to current residence in Nashville. Chef Galzin began his professional career in 2004 as a line cook, and later pastry assistant, at the highly acclaimed Trio in Evanston, Illinois. Galzin’s culinary versatility between pastry and savory was showcased over the next several years as he worked as a sous chef at Follia, pastry assistant at Michelin-starred Naha, and sous chef at Michelin-Bib Gourmand winning Perennial. Following those experiences, he worked as a pastry chef for four-time James Beard Award-nominated chef Michael Kornick at mk

My Venues


  • Founding Member
    Green City Market Junior Board

Where I Go Out

Behind the Scenes

We can pickle that!
"We can pickle that!"
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37,000 grams of sourdough
"37,000 grams of sourdough starter for a busy weekend worth of pizza dough. #massivebert"
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House guanciale. 👍🏻🐷
"House guanciale. 👍🏻🐷"
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Round 2. Caroline's birthday
"Round 2. Caroline's birthday brunch. Gumbo, oysters, crab ravigote, clams, shrimp toast! Mimosa city. @nathan_duensing 🔥"
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At My Venues