About the Author
Chef Tony Seichrist has had an interesting and varied career for someone who hasn't even officially reached his late 20's. He began cooking under chef and author Hugh Acheson, a James Beard nominee, at the popular Five & Ten, in Athens, Georgia. A few years later, he took a Head Chef position, opening The Farmhouse at Serenbe, an exquisite farm-fed restaurant in an old inn on the outskirts of Atlanta. Because of his work there, The Farmhouse was named Best New Restaurant of 2007 by Atlanta Magazine, but with that success, Tony was ready to learn more. He moved to Italy to study at Ital Cook and earned a Masters in Regional Italian Cooking. When he returned to Atlanta, he was hired to open Holeman and Finch, where he also executed a whole hog charcuterie program. Then it was on to Circ du Soleil, where he cooked specialty meals for the artists and performers and, finally, to a position as Head Chef of the historic Greyfield Inn on Cumberland Island. These days, Tony is taking a break from commercial kitchens in order to write about food and plan his next culinary adventure.