A native of Ames, Iowa, Tony Quartaro discovered his love for cooking during his final year at University of Kansas. Following graduation, Tony made his first big move to San Francisco to follow his passion for cooking where he landed a job at Nopa, an urban rustic gathering place. After a short stint there, Tony became Sous Chef at the acclaimed A16, a Southern Italian restaurant, where he oversaw training, production, service and butchery. There he met his first mentor, Chef Nate Appleman who later invited Tony to join him cross country in opening Keith McNally’s Pulino’s Bar & Pizzeria in New York City - adding yet another coast to Tony’s repertoire. After opening Pulino’s and gaining extensive experience, Tony made a leap to Chef de Cuisine at American Nouveau restaurant, Fedora in New York City.
Though Tony loved New York, he decided to move to Chicago to be closer to family. In Chicago that he was able to fully realize his passion for whole-animal butchery and pasta-making as the Chef de Cuisine at The Bristol. After a year at The Bristol, Tony was given the opportunity to move over to its sister restaurant, Balena. Tony continued to climb the ranks of B.Hospitality and is the Executive Chef at Formento’s. Formento’s is the third concept form the B.Hospitality team and is reminiscent of a 1950’s “red sauce joint.” Formento’s features traditional Italian and Italian-American fare, and incorporates several dishes that Tony grew up eating with his family.
While Tony spends much of his time in the kitchen, he does diversify his interests—you can’t have a resume like his and not lead a well-rounded life. Tony and his wife, Nora, reside in the Lakeview neighborhood of Chicago and are enthusiasts of books, music, traveling and biking.