Originally a native of Laramie, WY Chef Anthony Audette is a Suma Cum Laude graduate of Johnson & Wales University College of Culinary Arts. He has been a member of Stir Foods since February of 2020 as their Director of National Account Sales. Prior to joining Stir Foods Anthony was a Culinary Innovation Chef at Jack In The Box Restaurants. As a Culinary Innovation Chef, Anthony developed LTO offerings for the chicken and dessert categories as well as optimizing current menu items and developing new menu platforms. In 2015 Anthony opened and operated Gustatory Restaurant in Coronado, CA as the owner and chef. Gustatory quickly became a favorite of locals and tourists alike for creative take on American classic breakfast foods. Anthony sold his restaurant after the addition of the second child in their family seeking more time with his wife and children. Before his time as an entrepreneur Anthony spend eight years managing national customer accounts at Cargill Dressings, Sauces & Oils as a Senior Development Chef. During his time with Cargill Anthony was awarded Cargill’s Peak Achievement Award for Customer Focus in 2008 and was nominated again in 2011. From 2012-2018 Anthony was a CRC (Certified Research Chef) certified by the Research Chefs Association and has been an active member since 2005.
Anthony started his career early as a dishwasher and breakfast cook at Denny’s in his hometown. Seeking greater professional challenges he earned valuable experience over the next few years working in a variety of food service operations including large volume banquet facilities, steak houses, and private guest ranches. By the age of 20, he assisted in opening a microbrewery before attending Johnson & Wales University College of Culinary Arts.
While attending Johnson & Wales University in Providence, RI Anthony also worked at Adesso as a line cook and eventually advanced to sous chef under Chef Javalit “Chow” Malakorn. In 2002, after graduating Suma Cum Laude from Johnson & Wales and receiving an AAS degree in Culinary Arts, Anthony’s interest in international experience led him to move to the Isle of Wight in England and work under his mentor, Kevin Mangeolles; at the 1 Michelin Star rated George Hotel. During this two-year period as Sous Chef he learned to cook not by recipe but by “feel” and was introduced to food science and the emerging discipline of molecular gastronomy. It was during this time at the George Hotel, that Anthony cultivated his culinary and leadership skills which have been and integral part of his career.
Before accepting his position at Cargill and upon returning to the United States; Anthony was Chef de Cuisine for the Fisherman’s Inn in Winter Harbor, ME and Chef de Cuisine at the Sunriver Resort Meadows Restaurant in Sunriver, OR. After working in fine dining restaurant and resorts for 10 years, Anthony worked as a private chef for a prominent family in Palm Beach, FL. A serendipitous meeting on a golf course with one of led Anthony to join the Cargill Culinary Team today. He currently resides in Coronado, CA with his beautiful wife and their two children.