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02 28 2015
Chef Anthony Sgrecci
Details Coming Soon!
Chef Tony Sgrecci
Tony Sgrecci, Executive Chef at The Village at Bay Ridge, was raised in Michigan’s Upper Peninsula, where he grew up in a traditional Italian family living in an amazing cultural melting pot of immigrant families. His Great Grandmother made the trip as a young woman, and the area in which she settled was rich in European Immigrants.
From early on, using a small stool to reach stove height in his Grandma Ada’s kitchen, he learned to cook what he liked and watched her do the same. It seemed a natural fit to cook for life. Though he resisted at first, with time in prestigious schools pursuing law and engineering, the compass finally pointed to the obvious. Culinary school at Kendall in Evanston, IL was the right path. Work in kitchens had paid for everything thus far. Lightning bolt….a professional career is born.
After several years of working in Chicago area fine dining restaurants, he relocated to the East Coast where he worked for several prominent Chefs, adding Chef and Pastry Chef to his resume, while living in the Hamptons. In his time there, he worked many years for the Maidstone Arms, J. Harper Pour Cottage, The Mill House inn, and other Hamptons hot spots… During this time highlights of his experience were cooking dinner at the James Beard House in Manhattan, and catering for the private well to do.
A decade ocean side passed and it was time for a change. He relocated back to his hometown in the Upper Peninsula of Michigan, where he developed a successful and complimentary catering business inside Crispigna’s Market, a cornerstone of the Italian community, where his Grandfather had worked almost 85 years before him.
After several years of family time, it was time for a change again. Traverse City Michigan was an amazing blend of the Hamptons and Michigan, so he bought a home there and sought new direction. After over 25 years in the restaurant business, the most amazing turn of events, including working for Traverse City restaurant legend Charlie Chamberlain, led him to an unexpected yet personally rewarding career choice. The Village at Bay Ridge is one of Traverse City’s most prestigious Senior Communities, and currently Chef Tony is the Executive Chef of the entire property including two private restaurants in their Independent Living Apartment buildings and their full service Assisted Living.
If classes are full, please call 1-800-969-4009 to be added to the wait list.
We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.
All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines during class.
The price is $95 per person with 12 maximum per class. Bring an apron and a favorite knife!