Known for his adventurous cuisine, Chef Anthony Ambrose brings the wealth of experience and specialty techniques to his eclectic menus. Chef Ambrose began his culinary career in New Jersey where received accolades from NY Times. In 1984, Tony came to Boston to work under the tutelage of Jasper White of Jasper's.
In 1987, Tony was recruited by The Hotel Meridien to become the first American chef de cuisine for its premiere dining room, Julien. For the next three years, Tony worked with two-star Michelin chef Olivier Roellinger. "There was tremendous chemistry between us," recalls Ambrose. The two chefs worked and traveled together, alternating between France and Boston.
Chef Tony left the Julien to become the executive chef of Season's restaurant at The Bostonian Hotel. There Tony maintained the restaurant's four-star rating. He would also become the fourth chef employed by The Bostonian who would go on to open his own successful restaurant, following the lead of acclaimed chefs Jasper White, Lydia Shire, and Gordon Hamersley.
In 1993, Ambrose opened his first independent restaurant venture, Ambrosia on Huntington. Soon thereafter Ambrosia was named one of the top 25 new restaurants in the country by Esquire, the best new restaurant in Boston by the Boston Magazine annual reader's poll, one of Boston's best restaurants by Bon Appetit, and one of the 20 most popular new restaurants by the 2000 Zagat Boston Restaurant Survey.
He has appeared as a guest chef at many televised and live events including the Food TV Network, Live with Regis & Kathy Lee ,the Anthony Spinazzola Gala Festival of Food & Wine, the French Library's Regional Cooking Dinners and the Boston area "Celebrity Chef's Cook-Off." Most recently Ambrose has been invited as a guest chef for the James Beard Foundation Great Regional Chefs of America Series.