Tony Biggs

Participating Chefs

From cooking with family to cooking for royalty, Tony Biggs has a world view of the culinary scene. He brings this knowledge and experience to the table as director of culinary arts for the Certified Angus Beef ® (CAB) brand. In this role, he focuses on expanding the brand’s culinary vision and heightening its position in the culinary community. He also works alongside CAB’s sales…

From cooking with family to cooking for royalty, Tony Biggs has a world view of the culinary scene. He brings this knowledge and experience to the table as director of culinary arts for the Certified Angus Beef ® (CAB) brand. In this role, he focuses on expanding the brand’s culinary vision and heightening its position in the culinary community. He also works alongside CAB’s sales team and in the Education & Culinary Center to help customers interpret the use of premium beef on menus and in meat cases around the globe. Biggs has 36 years of international hospitality management experience, most recently as executive chef for the royal family in Jordan. A graduate of the Culinary Institute of America, he also worked at Second Harvest Food Bank in New Orleans, Casino 5-Star Resorts in the Philippines, Tokyo America Club in Japan and Hyatt Hotels in the U.S. and Caribbean. Biggs has appeared on Food Network’s “Chopped,” the “Late Show with David Letterman” and for nine years on a cooking show in Savannah, Georgia. He’s currently writing a book about his culinary journey, starting in his hometown of Cohasset, Massachusetts. In his spare time, Biggs enjoys golf, skiing and cooking at home for his wife, Candy, and their two children.

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