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Tony Biggs is a seasoned culinary professional with extensive experience in various prestigious roles across the culinary industry. Since February 2019, Tony has been a member of the Society of Fellows at The Culinary Institute of America, dedicated to promoting excellence and reputation for the institution. Currently serving as Director of Culinary Arts for Certified Angus Beef LLC since May 2014, Tony emphasizes quality and flavor in culinary offerings. Previous positions include Culinary Director for King Abdullah and Their Majesty Queen Rania at The Royal Hashemite Court, as well as Director of Culinary Operations/Executive Chef at Second Harvest Food Bank of Greater New Orleans and Acadiana. Tony has also held notable roles such as General Manager of Sutera Harbour Marina, Golf & Country Club, Corporate CEO of Jimei International Hotel Management Co. Ltd., Food & Beverage Director/Executive Chef at Tokyo American Club, and Executive Chef at Hyatt Hotels Corporation. Educational credentials include multiple degrees in Culinary Arts from The Culinary Institute of America and a Safety Certificate from Robert Gordon University.