Chef Anthony Songin came to us here at Quail Park at Morrison Ranch after 10 years with The Le Cordon Bleu College of Culinary Arts Scottsdale, as a Culinary Art, Baking/Pastry and Nutrition instructor. He moved to Chandler with his family, from the Western New York area.
Chef Anthony and his wife Margaret, RN have spent over 25 years caring for three family members through their golden years. He was challenged with the need to provide them with an elevated level of nutrition. Recognizing that when they were not consuming nutritious food it affected their everyday routine, mood, and overall health, Anthony decided to redirect his carrier.
While growing up in New York, he discovered that preparing food for friends and family became one of his joys in life. As a student under the mentorship of several locally talented chefs he excelled in the classroom and kitchen. After earning a degree in Restaurant/Hotel Management with high honors, he pursued furthering his culinary background by attending the famous Culinary Institute of America in Hyde Park NY, graduating with honors, number two in his class.
Chef Anthony pursued a specialty in baking/pastry arts and became certified in this area per the American Culinary Federation standards. After working for a number of years in well-established country inns and hotels, he pursued a teaching path in both Culinary Arts and Baking as the first chef faculty member at Erie Community College, Culinary Arts Technology Program. He spent over twenty-five years in the teaching profession before joining the Le Cordon Bleu Scottsdale.
During that time, he furthered his specialty as a Pastry Chef and opened a Buffalo based bake shop, “The Cakery Cake Shoppe” and owned and operated this popular establishment for five years while continuing his teaching position. In addition to teaching Anthony served on numerous committees for local charitable organizations and fund raising venues.
As a member of the American Culinary Federation for more than three decades Chef was honored by his peers with the award of “Chef of the Year” per the American Culinary Federation national guidelines.
For most of his career he has held many management level positions, not only as a Chef in the kitchen, but also front of the house Dining Room positions like, catering manager, food and beverage coordinator for several well-respected restaurants throughout NY and Arizona.
He has a restaurant consulting business for start-up operations and professional advisement. Chef Songin says, in his spare time he enjoys sailing, traveling and enjoying good food and wine with friends and family. He loves doing special projects on his home, like building an artisan wood fired oven from scratch, creating a wine room and commercial grade bakeshop kitchen. He also fits in football when in season.