You probably won't see Chef Tony on the course, but if you dine in The Wilds Pub, you're sure to experience his passion for food.
Q: What and/or who prompted you to be a chef?
A: I'd say observing all the women in my family cook was a temendous influence. Yet it was my Grandmother who ignited the cooking bug in me. I vividly recall her sitting me on a chair, and allowing me to stir her pots as she watched intently. I didn't know it then, but my Grandmother introduced me to the process of being under a chef's tutelage; as the student watches over pots, so does "the teacher" stand over and watch the student.
Q: Were you trained to cook any particular types of foods?
A: I am trained in French, German, Italian, Japanese, Asian, and Middle Eastern Cuisines. My ability to make French pastries, my enhanced culinary and butchering techniques were acquired from a Master Chef.
Q: What's the greatest advice you received?
A: I was trained under two great Chefs in Chicago, though they were from two different countries (Switerland and Germany). They both shared the same view, "Cook with a passion that comes from your heart". In the thirty years I've been cooking, I hold this quote close and I aim to follow it here at The Wilds Golf Club.
Q: What foods do you enjoy cooking?
A: While I enjoy taking a little from each ethnic cuisine, I'd say I like French dishes for the sauces, and Asian and Creole foods for the flavoring.
Q: What is your most remembered compliment?
A: The greatest satisfaction was when a guest said an entree they ate was the best meal they ever had!
The Wilds Golf Club is proud to have Executive Chef Anthony Willis on our staff!