What we do
Welcome to our website where culinary excellence meets expert guidance. As a master chef and culinary consultant, we offer a range of services designed to elevate your culinary journey and unlock the full potential of your culinary ventures.
Recipe Development and Food Writing
Bring your culinary ideas to life with our recipe development and food writing expertise. Whether it's for cookbooks, food blogs, or publications, we create mouthwatering recipes and captivating content.
Television and Media Appearances
Experience the thrill of the spotlight as our master chef appears on cooking shows, competitions, and hosts captivating cooking segments. Follow us on social media for exciting updates and sponsored content opportunities.
Culinary Consulting for Startups
Launch your restaurant or food-related business with confidence through our expert guidance. We offer comprehensive consulting services, from concept development to kitchen design, menu planning, and operational strategies.
Cooking Classes
Unleash your inner chef with our interactive cooking classes. Learn essential techniques, explore diverse flavors, and gain confidence in the kitchen. Our classes cater to all skill levels, from beginners to seasoned home cooks.
Menu Development and Consulting
Our culinary consulting services are designed to elevate your restaurant's offerings. We work closely with you to develop tantalizing menus, curate unique dining experiences, and optimize kitchen operations for efficiency and profitability.
Personal Chef Services
Elevate your dining experience with our personalized culinary services. Our master chef will create custom menus tailored to your preferences and dietary needs, using the finest ingredients to deliver delicious and healthy meals directly to your home.
Chef Anton "Tony" Egger
Born into a family hotel and restaurant business in Austria, my culinary journey began with a culinary apprenticeship in my home country. Seeking to expand my horizons, I ventured to renowned 5-star establishments in Austria, Switzerland, France, Asia, South Africa, the Caribbean and the USA, honing my skills and immersing myself in diverse culinary traditions.
In 1998, I embarked on a remarkable career with Seabourn, starting as Executive Chef on board. The year 2000 marked a significant milestone when I joined Seabourn's Miami headquarters as Corporate Executive Chef. I quickly advanced in my career, taking on the roles of Manager Culinary Operations and then Director of Food & Beverage Operations.
During my time at the Miami office, I achieved several notable milestones. In 2002, I successfully implemented a culinary partnership with Chef Charlie Palmer of Restaurant Aureole NY for Seabourn Pride, Spirit and Legend. I also developed and created Seabourn's specialty restaurant, Restaurant 2, which introduced the first tasting menu concept at sea. This innovative concept was later expanded to Odyssey, Sojourn and Quest, now known as Thomas Keller Grill.
I was intimately involved in the construction and launch of Seabourn's Odyssey, Sojourn, Quest, Encore and Ovation. The experience gained during these ventures laid the foundation for my entrepreneurial spirit. So when Seabourn moved to Seattle in 2011, I jumped at the opportunity to start my own culinary consulting company.
Between 2011 and 2014, I embarked on various culinary projects both on land and at sea. I consulted on restaurant openings in Bangkok, Singapore, and Austria, while also working with Windstar and Viking cruise lines.
My strong bond and connection with Seabourn continued, leading to my return as a consultant chef in April 2014. Since then, I have been proud to represent Seabourn and lead the successful implementation of the Thomas Keller partnership project across the fleet. This included the introduction of the Thomas Keller Menu Cycle in the Main Dining Room, the acclaimed Thomas Keller Grill in the Specialty Restaurant, and the innovative Thomas Keller Ad Hoc Theme Menu concept in The Colonnade. I also conceived, developed and implemented two unique dining experiences - SUSHI, a Japanese sushi restaurant at Encore and Ovation, and EARTH & OCEAN @ the Patio, an al fresco restaurant featuring global cuisine inspired by my extensive travels.
The success of these alternative dining concepts is due to my extensive involvement in the overall concept, recipe development, training, uniform design, table settings, menu design, and even the carefully selected background music to ensure a cohesive and exceptional alternative dining experience.
If you're interested in learning more about my work with Seabourn and my television appearances, please see the press releases and links below:
Encore's Sushi Offering Mixes Culture and Top Prep
Seabourn to debut New Culinary Experience in May
Seabourn Ovation to debut new alfresco dining experience
Bringing Extraordinary Home
Behind the shield
We bring a wealth of expertise, a passion for culinary excellence, and a proven track record of delivering memorable dining experiences. Join us on this gastronomic journey and let us elevate your culinary aspirations to extraordinary heights.
Tony Egger
Always forward
Some Impressions
We always stay with our clients and respect their business. We deliver 100% and provide instant response to help them succeed in constantly changing and challenging business world.
Immerse yourself in a world of captivating flavors, tantalizing aromas, and exquisite presentations. Let each bite leave a lasting impression as culinary artistry takes center stage, awakening your senses and creating unforgettable memories.