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Guest Blog: Tales About Tony from Heather Ness

Jan 2, 2018

Butterball Foodservice Marketing Manager Heather Ness shares some of the experiences she’s had while working with Certified Master Chef and Butterball Director of Culinary Services Tony Seta.

There are only 70 people in the U.S. who can call themselves a Certified Master Chef, and the Butterball team is lucky enough to work with one of them. People often want to know what it’s like to be around Chef Tony, and one of my favorite things about him is how much he enjoys teaching others. Whenever I ask him a question, he is always prepared to give me a meaningful answer, even if I put him on the spot. If you want to know about possible uses for basil, he can share 10 of them right away.

Some chefs want to keep their tricks of the trade to themselves, but Chef Tony likes to share his expertise. He has always been comfortable in front of an audience—he’s a natural at events—and can say exactly what he wants to say in an articulate way. I think part of the reason he does that so well is he keeps himself organized and plans ahead to give himself time to develop his ideas.

As good as he is with words, he’s even better in the kitchen. Of all the dishes he’s prepared, my favorite is tacos with mango salsa and cilantro and lime sour cream. They were delicious!

I expected Chef Tony to make great food, but what people might not know about him is that he’s always playing music. I have him to thank for introducing me to my favorite song, “Southern Girl.” He welcomes visitors in his test kitchen and embraces the family environment we have here at Butterball.

He’s also especially fond of the work we do with the National Restaurant Association Military Foundation—and so am I. We’ve spent a lot of time together working with our troops and have grown much closer through those shared experiences.

We’re all happy that Chef Tony is part of the Butterball team. You can learn more about him by watching this video and get insights from his decades in the industry by visiting the Chef’s Corner.