About Chef Anthony
My Journey
I was born and raised in Sunrise, Florida—right in the heart of Fort Lauderdale. Cooking pulled me in early. By high school, I was already behind the line, and I took things further with a few years of culinary school. I spent time learning the ropes at national names like Cheesecake Factory, Bahama Breeze, and P.F. Chang’s. I wasn’t just clocking hours—I was studying everything.
At 23, I made the move to Destin, Florida. That decision opened up a new chapter in gastropubs and restaurant openings, where I worked my way up to management. But it was a single catering gig—helping out a friend—that lit the spark. I realized I could build something of my own. That’s when Chef Ant’s Catering really took shape.
My Flavor Philosophy
With deep Italian roots, everything I cook starts with fresh, local ingredients—and it’s all made from scratch. My style blends comfort with boldness, and whether it’s for two people or a full beach wedding, every plate gets personal attention.
If I’m not eating a classic Italian meal, I’m probably out in the Gulf catching something fresh for the next event. For me, food should feel custom—it should taste like home, even if you’re on vacation.
If I’m not eating a classic Italian meal, I’m probably out in the Gulf catching something fresh for the next event. For me, food should feel custom—it should taste like home, even if you’re on vacation.
Chef Anthony Turchia
Owner of Chef Ant’s Catering
What’s Next
My focus this year is on growing steady bookings and building repeat clients—whether it’s vacationers looking for a one-of-a-kind meal or local businesses planning standout events. I’m putting in the work to make Chef Ant’s a name people recognize and trust across the Gulf Coast.
Today, I’m based in Navarre and proudly serve Destin, 30A, Pensacola, and the entire Panhandle.
Catering Services
Always from Scratch.