Chef Joe Anthony

Executive Chef + Partner

Chef Joe Anthony brings more than two decades of experience in some of the country’s most respected kitchens to Tonno Nero, where his approach is rooted in a simple belief: great cooking begins with great ingredients.

A Delray Beach native and graduate of the Florida Culinary Institute, Joe began his career in South Florida before moving to New York City in 2009. There, he worked in acclaimed kitchens including Daniel, Union Square Café and The Modern before spending 12 years as a core culinary leader at Restaurant Gabriel Kreuther. During his tenure, the restaurant earned two Michelin Stars, Relais & Châteaux recognition and the AAA Five Diamond Award. Most recently, Joe served as Executive Chef at The Moore in Miami’s Design District.

At Tonno Nero, Joe brings that discipline and technique home to South Florida with a more personal mission: to cook food that is honest, nourishing and deeply connected to where it comes from. His philosophy centers on responsibly sourced ingredients, seasonal produce, thoughtful farming practices and ingredients chosen for their integrity rather than convenience.

Guided by the belief that “you are what you eat,” Joe also earned a certification in functional nutrition, deepening his understanding of the relationship between food, health and the environment. Tonno Nero is the culmination of that philosophy: a restaurant where technique supports the ingredient, simplicity is intentional, and eating well never comes at the expense of flavor.