Location
Montreal, Quebec, Canada
School
Concordia University
Expertise
Bartending, Coffee, Local Cuisine
- Tony had several of his unique drink recipes highlighted in the 2023 experimental book "Man versus Machine: Experiments in AI Artistry."
- Also in 2023, while working with a Montreal-based restaurant, he created a cocktail list to be served in commemoration of the Formula One Canadian Grand Prix.
- Tony has traveled to various locales in North America and Europe to learn about and indulge in the traditional foods and histories of the areas.
Experience
Tony has been writing in either an artistic or professional setting since 2013, earning academic praise as well as national publication for some of his works. Tony also has a deep knowledge of the service industry, having worked in several restaurants across Canada for nine years. This gave him a thorough understanding of the food industry, from the unglamorous job of a beginner busboy to creating unique promotions alongside owners of high profile establishments. These experiences, combined with his love of history and culture, has given Tony a special interest in the integral role food plays in people's lives. He loves to uncover the stories that can be gleaned from exploring the minutiae of food and drink and the customs surrounding them.
Education
Tony is currently concluding his bachelor's degree (honors) in English and creative writing at Concordia University in Montreal.
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What's ice cream without a few toppings? Well, still delicious. But if you want to give your sundae sauces a boozy kick, mixologist Cody Goldstein has tips.
By Tony Cooper
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Even if you have a favorite coffee mug, it's worth trying different types, as the shape of your vessel can affect the taste of your brew. Here's how.
By Tony Cooper
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Salmoriglio is a classic Italian marinade with a simple ingredient list. Here's why it's so effective at tenderizing and enriching the flavor of any steak.
By Tony Cooper
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Costco's pricing structure is filled with hidden codes, and one is a product price that ends in .97. Here's what it means for your next shopping trip.
By Tony Cooper
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For simple, delicious, fuss-free grilled cheese, one type of bread stands out from the others as the obvious choice. Here's what to use for a classic recipe.
By Tony Cooper
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Located in a former abbey in Germany's Mosel Valley, the world's oldest winery has been run by the same family since 1805 -- and it's well worth a visit.
By Tony Cooper
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Dijon and spicy brown mustard are both delicious, but they're not one in the same. Here's what to know about their differences in flavors and ingredients.
By Tony Cooper
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One thing you may not consider is the sound your steak makes while it's in the pan, but keeping an active ear on your steak is important.
By Tony Cooper
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With a mix of butter, roasted garlic, Worcestershire sauce, and dry vermouth, you'll never have to search for another steak sauce again.
By Tony Cooper
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Chocolate-covered strawberries really only consist of two ingredients, so you need to make sure you're using the right chocolate for the job.
By Tony Cooper
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New England-style hot dog buns are at the center of some of the Northeast's most popular dishes, but how should you toast them?
By Tony Cooper
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Lower quality vodka is often associated with an undesirable aftertaste, but that doesn't mean you need to throw it out. Try turning it into an infusion instead.
By Tony Cooper
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Besides introducing new flavors to your grilling meats, a marinade can also help you create great grill marks when they contain one crucial ingredient: honey.
By Tony Cooper
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When choosing sides and drinks for lobster tails, either play into lobster's luxurious, buttery-ness or use bright notes to contrast with its delicate flavors.
By Tony Cooper
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Even if you choose to cook bacon in the oven (which is the best way) you might still find yourself running out of space. A simple twist can help.
By Tony Cooper
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It's important to understand exactly how to cut your leeks before you stuff them. What parts do you use? What are the different methods of cutting them?
By Tony Cooper
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