For Chef Tony and his family, cooking and hospitality aren’t just professions—they’re a way of life. Born into a proud lineage of chefs behind beloved family establishments like Harold & Belle’s in Los Angeles and Leah Chase’s legendary Dooky Chase in New Orleans, Tony grew up surrounded by the aromas, stories, and joy that come from sharing great food with others.

Now, with his young daughters, Camryn and Drew by his side, Chef Tony is thrilled to bring the flavors and inspiration of his culinary journey to the Kailua Racquet Club—where every dish is crafted to feel like home.

Over the years, Chef Tony has honed his craft under world-renowned chefs including Daniel Boulud, Charlie Trotter, Alan Wong, and Roy Yamaguchi—each experience adding layers of depth, creativity, and heart to his cuisine like layers of flavor. His career has taken him from the Wailea Beach Marriott in Maui to Latitude 41 in Columbus, Ohio, and as a partner at Father John’s Brewing Company in Bryan, Ohio. Along the way, his dedication to fresh, vibrant ingredients and genuine hospitality has earned him honors such as “Best New Restaurant in Columbus,” multiple five-star awards across several states, James Beard recognition, and an invitation to serve as a Distinguished Visiting Chef at Johnson & Wales University in Miami.

With Hibiscus Café at the Kailua Racquet Club, Chef Tony and his family continue their tradition of creating memorable dining experiences filled with warmth, flavor, and a true sense of aloha.