Executive Chef Anthony Crocenzi joins The Venue Scottsdale to oversee its culinary department which supports the facilities

29,000 square feet of multi-purpose space. With an approach that aims to elevate the elegantly stylish Venue Scottsdale’s menus and services to a true Contemporary American Cuisine, Anthony’s goals for The Venue will see it hearken back to its earliest days when food was locally-sourced, seasonal and fresh, and dishes accessible, inspired and thoughtfully presented.

Anthony’s inspiration and passion for cooking stems from a long line of talented Italian home chefs, most predominantly his mother and grandmother. At the mere age of five his culinary career began by mastering the art of the perfect meatball. Since then his skills and passion have grown, inevitably landing him in a culinary academy one week after high school graduation.

Anthony has acquired extensive experience in the span of his 15 career. Working his way up through the ranks of Chicago’s The Signature Room at the 95th Floor of the John Hancock Building, fierce culinary competition, he has held Chef positions at Gioco, Bistro Margot and Cucina Roma. He then took his passion and Chicago style to Arizona where most recently he held the title of Executive Chef at Palo Verde Country Club.

Anthony is a graduate from The Cooking and Hospitality Institute of Chicago and is working toward becoming a Certified Executive Chef with the American Culinary Federation. A designation held by fewer than 2200 worldwide.  His culinary background includes Classical French, Italian, Contemporary American and Asian Cuisines.