Chef D’Anthony’s culinary journey began in South Texas, where large family gatherings and communal meals sparked his passion for cooking. Inspired by his father, a chef in Port Aransas, TX, Chef D’Anthony decided at 14 to pursue a culinary career, cherishing the memories of cooking together.

Graduating from the Texas Culinary Academy Le Cordon Bleu in 2008, Chef D’Anthony’s externship at The Inn at Dos Brisas, a Relais & Châteaux property, introduced him to his mentor, Chef Loïc Leperlier. Here, he discovered his love for both pastry and savory cooking.

In 2011, Chef D’Anthony joined Chef Loïc’s team in Pennsylvania, refining his skills under the guidance of Executive Chef Christopher Bates, a Master Sommelier. By 2014, Chef Loïc became Executive Chef at The Point, and Chef D’Anthony joined as Pastry Sous Chef, helping to rejuvenate the culinary program.

Over the past decade at The Point, Chef D’Anthony has progressed through roles such as Junior Sous Chef, Pastry Chef, and Executive Sous Chef, developing a unique style that blends savory and pastry techniques. His cooking is influenced by his Southern roots and a love for Asian, Mexican, and French cuisines, focusing on honoring the natural flavors of ingredients.

Now as Executive Chef at The Point, Chef D’Anthony is dedicated to mentoring chefs at The Point and delivering an exceptional dining experience. He believes passion for learning and food is crucial for success in the culinary industry, with other skills being teachable.

Chef D’Anthony’s approach to cooking and leadership continues to elevate The Point’s culinary standards, making it a distinguished culinary destination.