Sponsorship Chair – Tony Marzo

Currently holding an Executive Chef Consultant role, with a leading Food Equipment Distributor, Tony uses past knowledge in the kitchen as an attribute in a new environment. Sharing equipment cherry picked from Europe & US helping Chefs and operators creating efficiencies, reducing labor and guarding flavour. Tony has a Diploma from Dubrulle French Culinary Institute, Canadian National Red Seal certification. Has completed the Canadian Apprenticeship program where he received the Third Year Apprentice of the Year scholarship and was the winner of the CFCC Jr. Chef Blackbox competition.

Tony began his career at two of Canada’s top Relais & Chateaux Diamond studded hotels. He travelled extensively through Europe, settling in London UK, with visa in hand, he honed his skills working at Michelin starred restaurants.

Returning to British Columbia Tony owned the restaurant Kessel & March, held title roles as Executive Chef at restaurants and at a large branded hotel kitchen. Held Sous Chef in both high volume and fine dining properties, and worked many different facets of the industry helping fellow chefs during times of need and expanding knowledge of different culinary environments.