Toscana Steakhouse Restaurant At The Barfield, Autograph Collection, In Amarillo, Texas: Meet The Chef

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5 Reasons to Visit® sat down with Executive Chef Anthony Gonzales of Toscana Italian Steakhouse at The Barfield, Autograph Collection in Amarillo, Texas. Toscana Italian Steakhouse brings vivacious and iconic flavors of Italy to West Texas.

Serving beef that would make any Panhandle rancher proud, Toscana Italian Steakhouse sources their ingredients from nearby farms and fields.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I don’t have an extensive travel history. I grew up in Amarillo, Texas and have visited a few places within the United States, but nowhere outside of here. My fascination with food was influenced by watching my grandmother make amazing, home-made food. My passion is wrapped up in the smiles, laughs, smells, and how it all simply came together at the table.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

I do not enjoy being in the spotlight and I feel this reflects more on my leadership in the kitchen rather than my cooking style. From the dish pit, line cooks, prep cooks, and every culinary member in between, I want my team to receive the respect and accolades that I do because we cannot do what we do without each other.

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Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Anything that stirs up nostalgia from cooking with my grandmother in her kitchen. My favorites are green chili sausage casserole, smothered pork chops and fried chicken.

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What are three ingredients that you simply couldn’t live without? 

Garlic salt, cayenne spice and nutmeg.

We love the art behind plating. What do you love about designing the perfect dish?

I love the challenge of plating because the visual appeal of a dish is the first opportunity to influence an opinion when presenting to our guests.

Tell us about one of the most creative dishes you’ve cooked up?

Seared scallops with parsnip purée and root veggie atop a dollop of pea purée.

What is one of your greatest accomplishments or awards you've earned?

Being promoted to Executive Chef at Toscana Italian Steakhouse was a huge honor for me. I have worked in many positions in the top culinary experiences in Amarillo, but, none have compared to the caliber of Toscana.

What are some of the latest trends you’re seeing in top restaurants across the globe?

One trend you will never see me follow, is what I call the “small plate” trend. We are in the Texas Panhandle; our dishes are designed to ensure you do not need a follow up meal after leaving.

What’s your favorite cocktail or beverage of choice?

A personal accomplishment of mine is that I have been alcohol free for 16 years and counting. My drink of choice are energy drinks to ensure my energy level matches the energy level I require in my kitchen.

What do you love about being the Executive Chef of Toscana Italian Steakhouse at The Barfield, Autograph Collection in Amarillo, Texas?

I love being the Executive Chef at Toscana Italian Steakhouse because I can mentor and build a team of seasoned, and young professionals looking to grow and that share the same passion for creating homemade, amazing food, that I do. Nothing gives me more joy than when I see the light in the eyes of a young cook whose dish was chosen for a special for the night or added to the seasonal menu. The bond that is created between a Chef and the team they invest in is like no other. They become your family.

 

Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.

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