Tony Biggs

Participating Chef

From cooking with family to cooking for royalty, Chef Tony Biggs has a worldview of the culinary scene. He enjoys cooking and serving good food. He’s currently doing so as director of culinary arts for the Certified Angus Beef ® brand, which is available around the world. He brings an elevated culinary vision for the…

From cooking with family to cooking for royalty, Chef Tony Biggs has a worldview of the culinary scene. He enjoys cooking and serving good food. He’s currently doing so as director of culinary arts for the Certified Angus Beef ® brand, which is available around the world. He brings an elevated culinary vision for the brand, which can be experienced at the brand’s prestigious Culinary Center or corporate events where beef takes center stage. He engages with influencers and trendsetters in the culinary world and can be found talking beef at events like Pebble Beach Food & Wine and Cayman Cookout.

Tony has done virtually everything in the Hospitality Industry. The one-time dishwasher, oyster shucker, singing waiter at his father’s Buffalo restaurant, wine steward and valet parker moved on to the Culinary Institute of America and stove-side experiences with top chefs. His journey began with Hyatt Hotels as executive chef in the U.S. and Caribbean. His next stops were as food and beverage director for Japan’s Tokyo American Club, general manager for Imelda Marcos Fort Illocanda and Fontana Leisure Parks in the Philippines, and general manager for Sutera Harbor Resort in Malaysia.

Chef Tony then returned with his family to the United States and landed at the Second Harvest Food Bank in New Orleans, where he designed and opened the community kitchen that is capable of serving 2 million meals after Hurricane Katrina. He ventured on to the Middle East, where he was the private chef for the His Majesty King Abdullah and Queen Rania of Jordan. He’s writing his memoirs about his culinary and personal journey, which includes a stint cooking on an oil rig in the North Sea.

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