Tony Schmidt is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y. With almost 10 years of business and chef experience, as well as a degree in Hospitality Management and Master of Business Administration, Tony has served as a Southeast Corporate Regional Chef with US Foods as well as Culinary Specialist Manager in the company’s Atlanta branch where he managed the brands portfolio, the ten-member product specialist team as well as equipment and supplies buyers.

He began his career as Assistant Sous Chef with Marriott International and continued with Marriott in various culinary and food and beverage leadership roles. As an active chef in the culinary community, Chef Tony was a guest chef at the 2010 and 2011 Masters Tournaments and serves as a mentor and judge for Georgia high school culinary teams. He is also involved in the Atlanta chapter of the American Culinary Federation and a ten-year supporter of the Hospitality Education Foundation of Georgia.