Anthony Iannone grew up in his family’s restaurant in Long Island.
After graduating from Johnson & Wales he went on to become the Head Chef for the Bice Restaurant Group in New York which led him to various cities throughout the US.
He later moved to Perth, Australia to work with Sorrento Restaurant and then Vaticano Restaurant in Mexico City. In 2000, he came to Chicago to start a Boar’s Head Brand Distribution hub. However, you can’t keep a chef out of the kitchen for long. He began teaching classes where he honed his passion for education.
Opening The North American Pizza and Culinary Academy was a natural progression in his lifelong journey of food.