Anthony Hoy
Anthony’s love of the culinary arts commenced with the corporate caterer’s, O’Brien Catering as an indentured Apprentice. An ideal introduction to high volume production – forging skilful organisation practices throughout the dining rooms of Melbourne’s world class sporting venues; finalising his final year at the Victorian Arts Centre.
After a gap year working in the Whitsunday Islands, Anthony relocated to Sydney, for a brief stint at Oscar’s Double Bay before accepting the Sous Chef role at the SCG. Then progressing to Head Chef of Harold Park Paceway, Concord Oval and The Lakes Golf Club. Whilst studying his Diploma of Hotel & Hospitality Management, Anthony worked the Cruise Boats of Sydney Harbour and corporate board rooms of the CBD.
Back to Melbourne, Anthony became involved with the family dining scene as the Executive Chef of the Zagame Group; opening several venues culminating in Cavalli St Kilda. A variety of award – winning Pubs followed for the next 15 years then several Hospitality Temp. Agencies to gain a deeper understanding of Melbourne’s progressively changing Hospitality scene whereby he worked remote locations, aged and health care, restaurants, hotels resulting in the running three Wedding Reception/ Events venues in the Yarra Valley.
During COVID, Anthony upskilled his Training & Assessment qualifications and was offered the Head Chef role at Distasio Citta. An offer was then extended to become the Group’s Cheesemaker and now the fresh Pasta Maker for Distasio’s three restaurants.
Anthony has recently transitioned as an educator of VET Cookery & Hospitality Training. Today he currently fulfills his responsibilities with Distasio’s whilst inspiring secondary school leavers to become our next generation of Professional Chefs.
