Tony Florian

Chef
Tony Florian

San Francisco

About Tony Florian

Tony’s upbringing was steeped in the tradition of food and family. He remembers reading old family recipes from 1902 that he still has today. Home cooking really was the start of his journey. Culinary school seemed the best place to start his career and after graduating from the California Culinary Academy in 2006 he decided that regional Italian fare would be his focus. His 10-month stage consisted of some great restaurants in Italy. The Veneto region was his introduction to being submerged in history and culture. On his return to California, Tony worked at Michelin starred Charlie Palmer’s in Dry Creek wine country with a definite twist in his training, as the focus was on French-inspired food.

My Venues


At My Venues

Ravioli uovo
Ravioli uovo
$$$
Italian
Nob Hill
"This dish is ridiculously good! A hidden egg yolk inside the ravioli breaks when you cut into it, combining with the ricotta and brown butter sauce."