About the Chef

With a distinguished career spanning over 25 years, Chef Anthony Castro embodies the pinnacle of culinary artistry, seamlessly blending classical technique with a global perspective. His trajectory, marked by collaborations with James Beard-recognized establishments and leadership roles within prestigious five-star, five-diamond hotels, reflects a relentless pursuit of culinary excellence.

Chef Castro's journey commenced amidst the vibrant culinary tapestry of Southeast Asia, under the tutelage of Chef See at the esteemed Shangri-La Hotel. This formative experience ignited a profound passion for the region's nuanced flavors and intricate techniques, establishing a foundational pillar in his culinary philosophy.

A quest for experiential mastery propelled Chef Castro to embark on a global odyssey as Chef de Partie with Star Cruise Line. Traversing continents, he immersed himself in the diverse culinary landscapes of Asia, Europe, and the Americas, cultivating a profound understanding of cultural gastronomy. This period served as an invaluable crucible, forging his adaptability and expanding his creative repertoire.

Further refinement followed at The Peninsula Hotel, where Chef Castro collaborated with the esteemed Chef Jan Gundlach, mastering the intricacies of European culinary artistry. This period of meticulous study solidified his technical prowess, laying the groundwork for future innovation.

Driven by an unwavering pursuit of excellence, Chef Castro joined forces with Culinary Olympic champion Chef Terry Greenhouse at the renowned Edinburgh Castle in Europe. His journey continued with a prestigious appointment as Sous Chef at Liverpool's iconic floating hotel, further solidifying his reputation as a culinary leader.

In 1994, Chef Castro's culinary narrative transitioned to the vibrant shores of America, commencing in Miami. His subsequent tenure at esteemed establishments, including Trump Hotels, Four Seasons Hotels, JW Marriott, Ritz-Carlton Hotels & Resorts, Renaissance Hotels, and Ocean Reef Club, exemplifies his ability to elevate dining experiences to unparalleled heights. Each engagement has contributed to a rich tapestry of culinary expertise, reflecting a dedication to innovation and a profound understanding of global gastronomy.

Chef's Favorite Menu Item

Favorite Menu:

Chef Castro's preferred culinary expression often leans towards a harmonious fusion of classical European techniques with the vibrant flavors of Southeast Asia. He finds particular delight in crafting menus that showcase:

Seafood Symphonies: Utilizing the freshest, sustainably sourced seafood, he creates dishes that highlight delicate flavors and textures, often incorporating subtle Asian spices and broths.
Modern Interpretations of Classic European Dishes: He enjoys reimagining traditional European fare with contemporary flair, emphasizing seasonal ingredients and innovative presentation.
Artisanal Pasta Creations: A testament to his technical mastery, Chef Castro delights in crafting handmade pasta dishes, showcasing intricate sauces and flavor pairings.
Aromatic Southeast Asian Curries: Paying homage to his culinary roots, he creates vibrant and complex curries, balancing sweet, sour, salty, and spicy notes.
Delectable Dessert Compositions: Finely crafted desserts, using classic techniques and modern presentation, that provide a perfect ending to any meal.