On his biggest professional challenge:
"One of the biggest challenges that I had to overcome was learning to delegate. For the longest time, I had a 'nobody can get it done like I do so I will just do it' attitude, but you can't get anywhere with that attitude. I had to learn how to delegate to my staff in such a way to help them succeed and give customers the best experience."
On becoming a Chef:
"I've always been drawn to the kitchen, to food, and to the production of it. At 14 years old, I was bussing tables at a restaurant in Florida called Skyway Jacks, similar to Doug's Diner in downtown Greeley. Every Saturday and Sunday from 3-4 in the morning there would be a line of people waiting to get into the diner to eat. Two guys would work the kitchen and just KILL it and I thought, "I want to learn how to do that." I went from washing dishes to fry cook to line cook and that was it. I didn't have an opportunity to go to college, and the restaurant business gave me a job early in my life, and I really fell in love with it.
Cooking is for me, like a line of duty. I feel like I am providing service to others, and it feels good."
On his employees:
"I need them! My philosophy is to teach them, work with them, and help them be better! My knowledge is only as good as I share it, and if I don't share it, I don't do anybody any service. In return, they share knowledge with me. Just because I wear the title 'chef' doesn't mean I know everything. I love when I can learn something from my employees."
On his customers:
"My philosophy is to provide the best service and products that I can so that they are happy. I want to make sure they get what they want."
About catering for John Travolta:
"I met John back in early 2000s when I catered for a VIP reception at the Italian Club in Tampa, Florida while they were filming Punisher. He played the villain - a mob boss. After that, I was asked to cater for John again, this time at Matt Geiger's house, a retired NBA player, in Florida. Matt rented his house to the director of the Punisher, who used Matt's house as the villain's house in the movie. It was a week long gig that was a lot of fun! While they were filming the movie, I got to stand right behind the camera man, so when John was filming his scenes inside the house, he was literally looking right at me!"
Other famous customers:
"I've catered other movies and have received recognition in the movie credits. Keith David and Armand Assante - awesome dudes."
Why the Chophouse? Why Greeley? You drive all the way from DENVER!
"When I drove up to meet with the executive team from the Chophouse, I just got a really good feeling, and I enjoyed the team and wanted to be part of it.
Downtown Greeley also reminds of Ybor, where my catering company was, and feels like home to me. The people of Greeley are so warm and inviting - I love it! It is a beautiful drive up to Greeley."
On why Northern Colorado diners should choose Greeley Chophouse:
"The Chophouse offer local beef from Northern Colorado. We strive to provide a local, farm to table experience as much as possible. In addition, the experience is unique - we pride ourselves on providing an elevated experience for people celebrating special occasions or just wanting a delicious night out."
What customers can expect with Anthony at the helm:
"We are consistently and constantly striving to improve quality and service. We will be adding seasonal menus, and more participation in local events, such as a Taste of Weld County."
His "Can't Miss" dish on the menu:
"Bone in filet - hands down. Black angus beef, grilled to perfection. It's like eating steak butter!!"
Keep a lookout for:
"Our new shareable small plates menu available during Happy Hour (Monday - Friday 5pm-6pm), like lobster lollipops, mini beef hibachi, deviled egg trio and fried doughnuts for dessert."