Chef’s Corner

Chef's Corner Bubble
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Mar 2018

Odd Couples—My Favorite Nontraditional Turkey Pairings
Mar 29, 2018

One of the things I love most about turkey is its ability to pair well with so many other ingredients. It tastes delicious with...
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Mar 2018

Tony Tells it All: Least Favorite Foods
Mar 5, 2018

Throughout my career in the foodservice industry, I haven’t been able to find a person—customer or colleague—who truly enjoys every food. We all have...
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Feb 2018

Setting Trends—How Chefs Make an Impact
Feb 5, 2018

You can often find me talking about what’s trending in the foodservice world and how chefs can create menu additions that meet these trends....
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Jan 2018

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..
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Chef Tony

Chef Tony Seta, one of only 70 Master Chefs in the U.S. certified by the American Culinary Federation, is a culinary professional with more than 30 years of experience. He is well-known for developing memorable dishes for restaurants and food manufacturers across the nation – and an expert in translating bold restaurant flavors to consumer recipes for in-home use. A culinary pioneer, he is especially known for reinventing old favorites like tasty barbecue sauces and other signature dishes.

Chef Tony’s big ideas have been behind many of the restaurant franchises nationwide that you love to visit, such as Bonefish Grill and Carrabba’s Italian Grill. In his role as Butterball, LLC’s director of culinary services, Chef Tony works with restaurant chains and food manufacturers to develop creative and signature turkey items using his expert knowledge of ethnic cuisines and current culinary trends. He is also an integral part of the famous Butterball Turkey Talk-Line® where he provides seasonal cooking and meal preparation advice to home cooks across the nation.

Tony is a graduate of and former instructor for the prestigious Culinary Institute of America. He resides in North Carolina.

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