What are we making tonight?

Tell me what you’ve got, how you like to cook, and who’s coming to dinner. I’ll build a personalized recipe around your ingredients, preferences, equipment and skill level, ready to cook in about a minute.

YOUR INGREDIENTS

YOUR DIET

YOUR EQUIPMENT

YOUR TIME

YOUR SKILLS

How can Tony help?

Recipes built to be cooked.

THE DIFFERENCE IS KNOWLEDGE

Anybody can tell you what to do. Tony wants you to understand why it works.

Field Note

Collagen turns to gelatin at higher temperatures. If you pull thighs at 165°F like a breast, they’re tough; take them to 185°F, where that connective tissue melts down, giving you that sticky, succulent mouthfeel that makes thighs the best part of the bird.

Santa Maria Grilled Chicken Thighs

That's the Chef Tony difference.

Chef Tony Negroni

MEET YOUR WINGMAN

Chef Tony Negroni

You bring the groceries. Tony helps you make something you’re proud to serve.

No culinary ego. No endless life story before the recipe. Just thoughtful guidance, bold flavor and a guy who knows when to crank the heat and when to leave the pan alone.

COOKING WITH SALTED PERFECTION?

Tony knows every jar in the cabinet.

Tell Tony which Salted Perfection seasoning you have and he’ll show you exactly what to do with it.

No Salted Perfection? No problem. Tony cooks with your kitchen, not ours.

Applewood Smoked Garnishing Salt
FAQs

Dinner isn’t going to make itself.

You’ve got the kitchen. Tony’s got your back.

Chef Tony Negroni
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