Anthony serves as Executive Chef of Southern Art Bourbon Bar, where he gets to showcase his deep appreciation for Southern ingredients and traditional charcuterie. Growing up in Macon, Georgia, his family had a farm-to-table approach to cooking before they knew what it was -- going out in the backyard to shoot it, cook it and eat it. He met Chef Frank Lee while studying at Johnson & Wales University in Charleston, and took a position with him at Slightly North of Broad, where he was introduced to the Maverick Southern Kitchen family. When they opened High Cotton in Charleston, South Carolina, Anthony worked up the ranks and eventually led the kitchens of both the Charleston and Greenville locations. In 2012, StarChefs.com named Anthony “Atlanta Rising Star Chef.” He and his wife recently welcomed a baby boy.