Chef/Owner

Anthony Amoroso

Corporate Executive Chef, BR Guest Hospitality, Atlantic City, NJ

 

Anthony Amoroso learned his craft in some of the best kitchens in the country. Upon graduating from the Culinary Arts Institute of Hudson County College this talented young chef has worked for several top hotels and restaurants in the Northeast and Las Vegas. Anthony was Executive Chef at SeaBlue, Borgata, Atlantic City, a Mina Group Restaurant. While Executive Chef of MICHAEL MINA Bellagio in Las Vegas he earned a coveted Michelin star, AAA Four Diamond Award, Mobil Four Stars, and Best Seafood Las Vegas Life. Now, he is Corporate Executive Chef at BRGuest Hospitality in Atlantic City, NJ. There, he oversees the Atlantic City locations of Bill's Bar & Burger, the Atlantic Grill, and Dos Caminos. 
 
Prior to Working with Chef Mina, Amoroso worked with two distinguished chefs and restaurateurs; Michael White and Rick Moonen. Amoroso joined Michael White's vision as opening Executive Chef at Fiamma Trattoria & Bar at MGM Grand, awarded Las Vegas Life's "Best Italian" 2004. Prior to working with White, Amoroso worked with Moonen, an early mentor, and honed his craft at three of Moonen's restaurants: first as Chef de Cuisine at New York Times three star Oceana, then as Chef/consultant for the opening of Branzini and finally as opening Executive Chef of RM Seafood NYC earning three stars from the New York Times yet again.
 
Amoroso was a Star Chefs Rising Star 2008 and has attended the Aspen Food and Wine Classic, has made several appearances cooking at the James Beard House, the Los Angeles Wine and Food Festival, Euphoria Southern Exposure, is a regular contributor to Men's Fitness online, has appeared on View from the Bay, was featured on the Food Network and has conducted cooking demonstrations and classes for various media in Las Vegas, New York, and San Francisco. In 2009, he won Iron Chef in episode Battle Bronzino. 
 
When expert chef Anthony Amoroso isn't in the kitchen, he spends much of his time working out and training for triathlons. He applies this lifestyle to his cooking both at the restaurant and at home. At home, Anthony cooks to sustain his energy and fuel his workouts. In the restaurant, he features dishes made with organic and sustainable ingredients.


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