Tony, who was born in Adelaide, has come home with his family after working in Fiji for the past five years.
Over the coming month, the the buffet style restaurant at the InterContinental will be changing to include an a la carte menu for Sunday night through to Thursday.
Tony is focusing on incoprorating more of South Australia’s fresh produce into the menu.
“The theme of the restaurant will probably be South Australian produce, we’re trying to feature the best that we can get,” he says.
Tony says that coming back to South Australia after so long is a huge change from Fiji.
“The most exotic thing you could get (in Fiji) was a pineapple,” he says.
“We’re pretty lucky in Adelaide with the amount of fresh produce you can get.”
Tony loves working with passionate suppliers and creating, “interesting combinations, but real food.”
“Someone will go to a restaurant, or most restaurants and they feature whiting or something that everyone knows,” he says.
“We’re looking at working with the types of fish that don’t always get used.”
Tony says his favourite part of the job is the interaction with staff and is lucky to be working with a great group at the InterContinental Adelaide.
He will also be pursuing the use of more organic foods.
“We’re looking at some certified organic suppliers but we don’t have a lot in the kitchen. We’d like to.”
Tony’s menu will also include high quality beef and local cheeses.
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