About​

Hi – thanks for visiting!

I grew up in a food-centered Italian American family on the east coast. I loved being in the kitchen from a young age and everything related to food and cooking. Food was the focal point.

And I was fascinated with how it worked. How could my little Italian grandmother go in the kitchen and come out with these multicourse meals? Still some of the best food I’ve ever eaten.

Although cooking was one of my early career interests, I followed a different path to pursue my interest in science. I earned a Ph.D. in perceptual neuroscience from the University of Chicago, and spent over a decade studying and conducting research on vision and the brain. You can view a selection of my scientific publications here.

Ultimately, sitting in front of a computer was not the right fit for me. I left research behind and started over in professional kitchens, working 70+ hour weeks for little pay. That was over 10 years ago. It was very difficult, but I loved the work and the process of learning the craft in some of the top restaurants in Orange County and Los Angeles. I worked in restaurants for seven years, most recently serving as sous chef at Le Petit Paris in Los Angeles.

Over four years ago, I transitioned to full-time private chef work, cooking for a tech CEO and family. My focus gradually shifted toward health and longevity – creating food that is not only beautiful and delicious, but also supports optimal nutrition, performance, and well-being. To deepen my understanding of nutrition science, I became a PN certified nutrition coach.

Today, my interests lie at the intersection of cooking, health, psychology, and perception. I think about how we experience food – from flavor to vision, and how food impacts our physical and mental well-being.

Email me: chefanthonydantona@gmail.com