Meet The Author

Gary Anton

Gary, born on June 11, 1958, in the vibrant city of Astoria, New York, embarked on a remarkable journey that has led him through the realms of culinary artistry and business acumen. At the tender age of three, he and his family relocated to the picturesque town of Freeport, New York, where he began to shape his future.

His passion for the culinary arts ignited early, and he soon realized that his culinary ambitions would be at the core of his life’s work. Gary’s pursuit of culinary excellence commenced at Sullivan County Community College, where he laid the foundation for his culinary education. The culinary world, however, was just one facet of his multifaceted journey.

In 1984, Gary earned his Bachelor of Science degree in business with a minor in computer science from the prestigious State University of New York in Old Westbury, New York. This dual educational background provided him with a unique blend of skills, blending the artistry of culinary creations with the precision and innovation of computer science and business.

Throughout his career, Gary has demonstrated a profound commitment to his culinary craft, mastering the art of flavors, textures, and presentations. His business acumen, combined with a deep understanding of technology, has allowed him to navigate the ever-evolving culinary landscape with finesse and innovation.

Today, Gary resides in the sunny city of St. Petersburg, Florida, where he continues to explore his culinary passions and contribute to the culinary world. With a rich tapestry of experiences and knowledge, he is a culinary artist, entrepreneur, and technophile, carving his unique path in the world of food and business. Gary’s journey exemplifies the endless possibilities that emerge when a passion for culinary arts and the power of education converge to create a life of extraordinary flavors, success, and innovation.

The Carl Fombrum Show with Gary Anton part 1

The Carl Fombrum Show with Gary Anton part 2

The Carl Fombrum Show with Gary Anton part 3

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