Our Executive Chef - Tony Zidar

      Tony Zidar brings over 20 years of restaurant and hotel industry experience to his position of Director of Food and Beverage / Executive Chef for Hamlet Restaurant Group.  Equally versed in food, wine and restaurant operations, Tony brings his undying and infectious passion for food and wine with him every day; spreading the pure enjoyment of his profession.

       Prior to joining Hamlet Restaurant and Bar, Tony held the position of Corporate Executive Chef and Operating Partner of Twin Palms Restaurants overseeing general operation of units and pioneering his California Coastal Cuisine.  Paired with his extensive knowledge of the world of wine and viticulture, he shaped a southern California landmark.

       Previous to this, Tony was sous chef of  the five star/five diamond Ritz Carlton in Laguna Niguel.  Under Chef Christian Rassinoux, he learned to appreciate the upper limits of food creation and worked alongside such culinary luminaries as Paul Bocuse, Julia Child and Thomas Keller.  During his employment at Ritz Carlton, Tony began his study of wine and learned from one of the top sommeliers in the country. 

       Tony’s career began in Canada; cooking his way through university, attending Toronto’s George Brown Culinary Academy and graduating at the top of his class.  From school, he took on a formal European apprenticeship at the Westin Harbor Castle during which he was named the top apprentice in Canada by the Chaine de Rotisseure.  He also worked at many of Toronto’s top restaurants during and after his apprenticeship, learning and mastering his craft.