Tony began his career at the world-famous Glen Eagles hotel in Scotland. After 4 years of training he moved to London to continue his education at the renowned Michelin starred restaurant, The Oak Room in Piccadilly.  

He then travelled the world on the luxury QE2 cruise liner, first arriving in Sydney as part of the world tour. He liked what he saw and decided to come back one day. That day came two years later with a position at the Bennelong restaurant in the Sydney Opera House 

Tony then moved into the Hyatt cooperation working for the Hyatt Group as the chef de cuisine/executive sous chef at the Hyatt hotels in Sydney, Canberra and Melbourne. 

On leaving the Hyatt corporation, Tony then opened the Mansion hotel in Melbourne leading its signature restaurant to one hat in the Melbourne Good food guide and The Australian good food guide. 

On starting a family, Tony moved to Adelaide, his wife’s hometown, and became chef and proprietor at the iconic Jolley’s Boathouse Restaurant. During the many years at Jolley’s he received many accolades including one hat in the Gourmet Traveller.  

In 2020 Tony joined Palmer Hospitality Group in the pre-opening team of Fishbank restaurant as Executive Chef, a position he still holds to this day.